I am really happy to share with you this recipe which is very dear to my heart: raw cheesecake. I do have a powerful story with cheesecake, it is the very first raw and vegan treat I have learnt to do and maybe the one I master the most. I have spent so much time preparing cheesecakes in my little kitchen that I could make it with my eyes closed.

At the time, I’ve got into the habit of making one cheesecake every Friday morning, during my day off from my full time job, to get it ready to celebrate on the evening! And each time I was so proud of the result and the look of my cheesecakes. It was kind of a therapy this cheesecake making moment: I loved to prepare the different elements, to press the stick sweet base on the mold, to prepare that smooth cream and make creative layers, and to decorate the whole with tons of elements. I felt really good doing that, really appeasing, also maybe because it was something I handled so not too much challenge, no fear to fail, just my imagination and pleasure.

I took my inspiration from my favorite food blogger, Sam, which for me one of the best cooker and food stylist. Her creations are stunning, especially her raw treats that are mouthwatering, so as her breakfast bowls and comfort food which are delicious and so satisfying. Her cookbook was the first one I bought and a huger source of inspiration to find my way.

Then, my sister brought me back from LA a cookbook from Café Gratitude with awesome recipes and a endless list in the cheesecake section. And wow, I just wanted to try every one! I have learnt a lot from that book also, about techniques and tips while making cheesecake. It became kind of my cheesecake bible and I still often look for inspiration in it.

And finally, I saw that you guys were very responsive to these cheesecakes, particularly a hazelnut chocolate cheesecake I have posted maybe one year ago, with crazy chocolate bars, cookies and rocks on top. It was probably one of my best creations and I am very glad for all the love you sent to it 🙂

But, surprisingly, there is not a recipe of cheesecake on my blog! So lets start the series with this fresh and delicious lemon and poppy seeds cheesecake. This flavor is my current obsession, I love it so much, the fresh touch of the lemon and the crispiness of the poppy seeds. I made this recipe to celebrate my feature in the last issue of Thrive Magazine, you can still grab your copy by the way. This is a very good recipe for this summer season, the filling is pretty light and the whole nearly refreshing.

Before finishing, I want to notice that even if the recipe writing is pretty long and may sound difficult, IT IS NOT! Cheesecakes are very easy to prepare, and if you follow the instructions step by step you definitely can’t fail! So forget your old fears and lets give a try to this delight!

xx Alice

Lemon & Poppy Seeds Cheesecake

Prep time: 30 minutes
Freezing time: 3 hours
Serves: 6-8

INGREDIENTS:

For the Crust:

– 3/4 cup almonds
– 1/4 cup coconut flakes
– 110g date paste
– 1/2 tsp vanilla extract
– Pinch of salt

For the natural Coconut Layer:

– 1 cup soaked cashew
– 1/2 cup coconut cream from refrigerated overnight can
– 1/4 cup agave
– 1/4 cup coconut oil
– 1/2 tsp vanilla extract
– 1 tsp lecithin (optional)
– a pinch of salt

For the Lemon & Poppy Layer:

– 1/2 cup soaked cashew
– 1/4 cup almond milk
-1/2 cup banana
– 2 tbsp agave
– 1/4 cup coconut oil
– 1 tsp lemon juice
– zest from 1/2 lemon
– 1/4 tsp natural lemon extract
– 1/4 tsp turmeric powder
– 3 tbsp poppy seeds
– 1 tsp lecithin (optional)
– a pinch of salt

For the Meringue:

– 1/2 cup soaked cashew
– 1/2 cup coconut cream from refrigerated overnight can

INSTRUCTIONS:

Prepare the Crust:

1. In a food processor, quickly mix the almonds to roughly break them. Add half of the date paste and all the other crust ingredients and mix until roughly combined. Add the remaining date paste and blend until you obtain a compact paste that sticks together, scraping down the sides when needed. (Note: if you do not find date paste, you can make your own by simply blending pitted Medjool dates. If they are too dry, soak them in hot water before blending).

2. Grease the edges of your cheesecake mould with coconut oil and line the bottom with parchment paper. You can either use a simple ring mold or a removable bottom pan, the second will make it easier to remove the cheesecake.

3. Press the crust mixture evenly onto the bottom of the mould and set aside in freezer while you prepare the filling.

Note: you can keep some crust dough to make decorations for your cheesecake, like balls, forms or raw cookies.

Prepare the Coconut filling:

1. Open the chilled coconut can and scoop the thick coconut cream that has formed on top.

2. Place 1/2 cup of this coconut cream in your high speed blender together with all the filling ingredients except the coconut oil and lecithin (optional). Blend until very smooth. Gradually add the melted coconut oil and the lecithin and blend again until perfectly combined.

3. Remove the mould from freezer and pour the coconut filling mixture over the base. Tap on counter to remove air bubbles and to spread the mixture evenly. Set aside in freezer to firm for at least 1 hour.

Prepare the Lemon and Poppy layer:

1. Blend all the lemon and poppy filling ingredients together except the coconut oil, poppy seeds and lecithin (optional) until very smooth. Gradually add the melted coconut oil and the lecithin and blend again until perfectly combined.

2. Pour the mixture in a large bowl and add in the poppy seeds. Stir well to incorporate them.

3. Remove the mould from freeze and pour the lemon and poppy filling over the coconut one. Tap on counter to remove air bubbles and to spread the mixture evenly. Set aside in fridge for now 2 hours.

Prepare the Meringue:

1. Blend the soaked cashews with coconut cream until perfectly smooth. For a sweetened version, you can add some coconut sugar while blending.

2. Put the mixture in a pipping bag and chill in fridge for about 1 hour to firm.

Cheesecake cru au Coco, Citron et Graines de pavot.

Temps de préparation: 30 minutes
Temps de cuisson: 3 heures
Quantité: environ 6-8 parts

INGREDIENTS:

Pour la pate:

– 3/4 cup d’amandes crues
– 1/4 cup de coco râpée
– 110g de pate de date
– 1/2 c.à.c d’extrait de vanille
– Une pincée de sel

Pour la préparation coco:

– 1 cup de noix de cajou, préalablement trempée pendant 8 heures
– 1/2 cup de crème de coco, d’une conserve de lait de coco placée au frigidaire pendant 5 heures
– 1/4 cup de sirop d’agave
– 1/4 cup d’huile de coco
– 1/2 c.à.c d’extrait de vanille
– 1 c.à.c de lecithin (optionnel)
– Une pincée de sel

Pour la préparation citron pavot:

– 1/2 cup de noix de cajou, préalablement trempée pendant 8 heures
– 1/4 cup de lait d’amande
-1/2 cup de banane fraiche
– 2 c.à.s de sirop d’agave
– 1/4 cup d’huile de coco
– 1 c.à.c de jus de citron
– le zest d’un demi citron
– 1/4 c.à.c d’extrait naturel de citron
– 1/4 c.à.c de curcuma en poudre
– 3 c.à.s de graines de pavot
– 1 c.à.c de lecithin (optionnel)
– Une pincée de sel

Pour la meringue:

– 1/2 cup de noix de cajou, préalablement trempée pendant 8 heures
– 1/2 cup de crème de coco, récupérer d’une conserve placée au frigidaire pendant 5 heures

INSTRUCTIONS:

Préparation de la pate:

1. Dans un mixeur, mixer brièvement les amandes pour les réduire en gros morceaux. Ajouter la moitié de la pate de date ainsi que tous les autres ingrédients et mixer brièvement pour mélanger le tout. Ajouter le restant de pate de date et mixer jusqu’à l’obtention d’une pate compacte, un peu collante et qui se tient. (Note: si vous n’avez pas de pate de dates, vous pouvez faire la votre simplement en mixant dans un blender des dates Medjool dénoyautées. Si les dates sont trop sèches, les faire tremper préalablement 20 minutes dans de l’eau chaude).

2. Graisser les bords d’un moule à cheesecake avec de l’huile de coco et si besoin chemiser le fond du moule avec du papier cuisson. Vous pouvez utiliser un moule rond classique ou un moule à manquer, ce dernier facilitera le démoulage final du cheesecake.

3. Placer la pate dans le moule et la presser dans le fond du moule à l’aide des mains, afin de bien la répartir.

4. Placer le moule au congélateur pendant la préparation des crèmes.

Note: vous pouvez garder un peu de la préparation de la pate pour former des décorations pour votre cheesecake: boules, formes …

Preparation de la crème coco:

1. Ouvrir la boite de lait de coco et retirer uniquement la partie épaisse qui s’est formée en haut: c’est la crème de coco.

2. Placer 1/2 cup de cette crème de coco dans le bol d’un blender avec tous les autres ingrédients sauf l’huile de coco et la lécithine (optionnel). Mixer jusqu’à l’obtention d’un mélange bien lisse et crémeux. Ajouter petit à petit l’huile de coco et la lécithine tout en continuant à mixer.

3. Retirer le moule du congélateur et y verser la préparation. Tapoter légèrement les bords du moule pour bien répartir la préparation et retirer toutes les bules. Placer au réfrigérateur pour environ 1 heure.

Preparation de la crème citron pavot:

1. Mixer tous les autres ingrédients à l’exception de l’huile de coco, des graines de pavot et de la lécithine (optionnel). Mixer jusqu’à l’obtention d’un mélange bien lisse et crémeux. Ajouter petit à petit l’huile de coco et la lécithine tout en continuant à mixer.

2. Verser le mélange dans un bol et y ajouter les graines de pavot. Remuer pour bien les incorporer.

3. Retirer le moule du congélateur et y verser la préparation, au dessus de la couche coco. Tapoter légèrement les bords du moule pour bien répartir la préparation et retirer toutes les bules. Placer au réfrigérateur pour environ 2 heure.

Preparation de la Meringue:

1. Mixer les noix de cajou et la crème de coco jusqu’à l’obtention d’un mélange bien lisse et crémeux. Pour une version sucrée, vous pouvez ajouter du sucre de coco et mixer.

2. Placer le mélange dans une poche à douille et laisser reposer au réfrigérateur pendant environ 1 heure pour permettre à la meringue de se raffermir.