Raw Lemon & Ginger Cheesecake

I wanted to try something different on a cold rainy day so, I was inspired to make a lemon and ginger cheesecake. With lemon juice, rind and immune boosting ginger it felt like the perfect combination.

INGREDIENTS

BASE:
1/2 Cup of almonds
1/4 Cup of cashews
1/4 cup of desiccated coconut
5 Dates (soaked in boiling water for 10 minutes & drained)
1 Tbsp of Coconut oil
A pinch of sea salt

FILLING:
1 cup of cashew nuts (soaked overnight or at least 4 hours)
4 tbsp of lemon juice
The rind of one lemon
1/2 tbsp of ground ginger
1/2 cup of soya/coconut cream
1 tbsp of coconut oil (liquid form)
1/3 cup of Agave/maple syrup
1/2 cup of soya/almond milk
1/2 tsp of turmeric (for a rich colour)
1.5 - 2 tsp of xanthan gum (very important or it won't set)

For the base add the nuts into a food processer/blender and blend for 2-3 minutes until they are like crumbs.
Add the other ingredients and blend until it forms a sticky paste.
Pour into a loose base cake tin 7/8" and press down into the base thoroughly.
Place in the freezer.

For the filling rinse out the food processer and add the soaked cashews.
Blend for 3-4 minutes.
Add the other ingredients apart from the xanthan gum.
Blend again for 3-4 minutes until there are no lumps and you now have a creamy topping.
Add the xanthan gum and blend again for 1-2 minutes.
Pour the topping into the tin on top of your set base. Make sure it's evenly spread out.
Place in the freezer for 2 hours.
Before serving remove from the freezer and let it sit at room temperature for half an hour.
Remove gently from the tin and decorate.

ENJOY!!!