This Cheesecake can be done in many different ways. You can use your creativity and adapt it according to your taste.
The basic recipe calls for a Lemon Cheesecake with a nut crust. You can use the nuts of your preference. You can also mix the nuts. A mix of pecans and hazelnuts taste very good. Walnuts with carob also taste great.
The nuts are ideally hydrated and dehydrated before doing this crust. It makes it more crunchy and much lighter easy to digest.
Soak the nuts overnight and dehydrate on a dehydrator until crunchy. If you don't have a dehydrator, you can dry it on the oven on a very low temperature until they get crunchy.
Adding carob powder to the crust gives it a delicious chocolate taste.
Use your creativity and replace ingredients as you wish according to your taste or the availability in your area.
Lemon Cheesecake (basic recipe)
1½ cups unsweetened coconut flakes (or shredded coconut)
1½ cups of pecans (or walnuts or hazelnuts or a mix of it)
1 Teaspoon of vanilla (alcohol free)
10 drops of liquid stevia or 10-12 dates hydrated. Or sweeten to taste.
¼ cup of carob powder or cacao powder for a chocolate crust
½ cup of nuts to make it crunchy
On a food processor process all the ingredients until finely chopped and release the oils to hold together.
If adding the optional carob powder, process with all the ingredients.
If using dates drain well the water and process with the ingredients until a fine paste. If the paste becomes too soft add dry shredded coconut or carob powder to get the desired consistency.
To add some crunchiness add ½ cup of the nuts at the end and process slightly.
Grease the spring form cake pan with coconut oil. Press this mixture into a medium size spring form pan and reserve. Keep on the fridge or freezer.
Lemon Cream Filling
2 ½ cups of raw macadamia nuts soaked overnight.
1 cup of coconut milk (or Almond milk)
1 cup of lemon juice
½ teaspoon of lemon zest (or lime)
½ teaspoon of stevia
4 Tablespoon of vanilla
1 Tablespoon of white chia seed (optional) hydrated in ¼ cup of coconut milk
1 cup of coconut oil melted
Soak the macadamia nut the night before you intend to do the cheesecake. Next morning drain and wash the macadamia nuts.
Blend on a mixer the washed macadamias with all the ingredients except the coconut oil.
Blend until you get a very smooth cream. Once you get a creamy texture add the coconut oil melted and blend on low until it incorporates well.
The creamy mixture should run on the mixer. If it doesn’t run, it's too thick. In this case add slowly 1-2 T lemon juice until it runs.
Pour this creamy mixture into crust. To speed up the process freeze it for 2 hours or until firm before you transfer to the fridge.
Keep it on the fridge for a day before serving.
Decorate to taste with lemon zests and/or carob powder and serve cold.
Lemon Carob Cheesecake
To make a cheesecake with two layers, one layer with lemon cream and another layer with carob cream follow the lemon cream filling on the recipe above.
Once the lemon cream is ready separate the cream into two parts.
Reserve half of the lemon cream. Conserve in the fridge.
Add ¼ cup of carob powder or cacao powder to the other half. Add a few drops of stevia or dates to sweeten to taste. Mix well on the mixer.
Then pour the chocolate mixture into the crust. Put on the freezer until firm to make sure the layers will be separated.
Once the chocolate layer is firm pour the lemon mixture on top of the chocolate mixture. Keep it on the fridge a day before serving.
Take the cake from the spring form sides. Decorate to taste with lemon zests and/or carob powder and serve.
To make a Coconut Cheesecake use coconut milk and coconut cream instead of lemon juice to the filling. It will add a coconut taste to the cream.
Make the crust with carob or cacao powder to make it a chocolate coconut cheesecake.
Decorate with coconut flakes and/or shredded coconut and carob powder.
Make it beautiful and serve it cold.
This recipe is adapted from Renate’s "Sugar Free Cheesecake" from the Hippocrates Health Institute in West Palm Beach, Florida.