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Nov 10

Raw Lemon Caramel Cheesecake with Buckini Base

The Source Bulks Food
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Serves 10. Recipe by Ashley Alexander @gatherandfeast

Base

1 ½ cups caramelised buckinis
½ cup coconut flakes
1 ¼ cups dates
1 tsp vanilla powder
2 tbs coconut oil
pinch sea salt flakes

Filling

2 ½ cups raw cashews (soaked and drained)
150ml coconut cream
½ cup coconut oil
¾ cup pure maple syrup
2 tsp vanilla powder
Zest of 3 lemons
Juice of 1 lemon
Pinch of sea salt
80g salted caramel chocolate

Method

Line a 20cm spring form pan with baking paper and set aside. In a food processor add the coconut flakes, dates, vanilla, coconut oil, sea salt and half the buckinis and blend until combined. Place the mixture into a mixing bowl and add the rest of the buckinis, mixing together well with your hands. Press the base mixture firmly into the pre lined pan and set aside.
Now add the filling ingredients to the food processor and blend until very smooth. Pour the creamy cashew mixture onto the base. Then cover and place in the freezer overnight to set. When you are ready to serve, place on a serving plate. Gently melt the salted caramel chocolate over low heat, then drizzle it over the cake.

NOTE: Remove the cake from the freezer 15- 20 minutes before slicing and serving. Keep any leftover cake in an airtight container in the freezer.

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