Lemon Berry Cheesecake
I'm proud to say that I've got yet another Cafe Gratitude dessert under my belt. Carmi and I sure put a dent in the list (and some things I've made a few times), but let me tell you, I've still got quite the number of things to make from Sweet Gratitude....Chocolate Mint Cheesecake, Cherry Pie, Hazelnut Amaretto Cups, Strawberry Brilliance Pie, Coffee Cake, White Chocolate Raspberry Cheesecake, Aloha Cake...Ummm, okay, I think I'm getting a little carried away here...Anywho, while it wasn't something that caught my eye in a serious way, I've noticed the Lemon Cheesecake recipe for a while, especially since it's in both books. Perhaps due to the fact that I was just in the tropics, I wanted to make something light, quick, and easy - something other than chocolate for a change! I decided to do a little revamp though...To switch up the presentation, I turned part of the recipe into an 8" cake, and the rest into mini cheesecakes for a party. Mixed berries (blueberries, strawberries, raspebrries, blackberries) topped it off for a Lemon Berry Cheesecake. If you like lemon - or berries, this would be the cake for you!
I made a very simple crust with almonds and dates. The filling ingredients are (sorry, I can't give the recipe, but I know most of you have the book already ;): cashews, almond mylk, lemon juice, agave, liquid vanilla, lecithin, coconut oil....and I added some lemon zest for added "oomph!". The topping was simple mixed berries, mashed up in the blender (keeping some texture), with a bit of lemon juice (just enough to bring out the flavours), and agave. Voila, easy peasy lemon squeezey!
So if you have Sweet Gratitude, pull it out and give one of their desserts a try - you'll be glad you did!