24 Sep 2012

lemon, lime & coconut cheesecake

you know how much i love cheesecake! i made another one yesterday. it's layers of lemon and lime with coconut. sounds pretty tasty, right? RIGHT.



check out this mix above; it's groovy, sexy and funkalicious. there's three of them and i recommend downloading them all. NOW, back to cheesecake. i really like the flavours of this one, fresh and light but just sweet and dense enough to let you savour it. unfortunately my camera is still missing so i couldn't take the best pictures. you will have to deal with it. bear with me, people.


let it sit in the fridge for at least 3-4 hours, or better still, overnight. it leaves it time to set properly and gain some extra flavour. it was way better today than last night when i gave it to my family for dessert. it was still darn good though. the stripe of green is a cute addition i think, but you don't have to add it if you just wanna eat the cake ASAP... i understand completely.


lemon, lime & coconut cheesecake: serves about 12

crust:
1 cup walnuts
1 cup almonds
1 heaping cup prunes or dates

lemon layer:
3 cups cashews
1 cup coconut milk
juice of 2 lemons
1 banana (optional)
3 tablespoons maple syrup
1/2 teaspoon salt
3 tablespoons coconut oi

lime layer:

1 avocado
juice of 2 limes
3 tablespoons maple syrup
1 tablespoon coconut oil
1/8 cup coconut milk (use as little as possible anyway)
1/4 cup coconut flakes 

for the crust, blend all the ingredients in your food processor until it starts clumping together and you can press it into shapes. press into the bottom of a springform pan lined with plastic wrap. put in fridge.


to make the lemon layer, blend all ingredients together in your blender until creamy smooth. YUM. pour half of it onto your crust - set aside the remaining half - put back in fridge. 


to make the lime layer, blend all ingredients until smooth in your food processor or blender. pour all of this onto the first layer on the crust, then pour on the remaining lemon layer from earlier. let it sit in the fridge for a few hours (overnight is better). i put coconut flakes on top of mine to add some texture. YEAH, BABY.

23 comments:

Gabby @ the veggie nook said...

Just amazing as always!! Lime and coconut sure are winners :)

lysa jordan said...

coconut and lime! Wow ...this looks delicious.

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Emily von Euw said...

ahah thanks, lysa :) it gets better each day.

Emily von Euw said...

oh thanks so much, gabby <3

Emily von Euw said...

thanks a ton, guys! just did that. thrilled you like what i've got :)

iam12forever said...

serves about 12

Emily von Euw said...

1 2 1 2 1 2 1 2 1 2 1 2 <3

Bridge said...

ah ha, FlyLo is sick :). He's marvelous live.. This cheesecake looks pretty awesome as well

Emily von Euw said...

yyeaah! i'm seeing him soon cause he's playin in vancouver!
thanks ;)

Anonymous said...

Emily, I've been thinking about Irish Moss in raw vegan cakes so they set without having to freeze them ... you've got some divine raw vegan cake recipes, and I'd love to see what you come up with using Irish Moss ...
xx

Emily von Euw said...

Thanks so much for that idea. I've seen that ingredient used a lot in other peoples recipes and my curiosity is growing. I will buy it next time I see it!

=)

Anonymous said...

Hi, does it make a difference if you use low fat coconut milk? Thanks heaps.

Emily von Euw said...

That would be okay :)

Anonymous said...

This recipe looks so tantalizing that I bought my spring loaded pan and am ready to give it a try (the maple syrup Im using is rum infused) Is there any advantage to soaking the almonds/cashews over night or just grind them up dry? Thank you.

Emily von Euw said...

It makes them creamier and easier for your body to absorb, but it's not mandatory.

x

Bridget Nielsen said...

I just made this... it's setting in the fridge overnight! The layers tasted amazing... I'm excited to try it tomorrow! Thank you!!!

Anonymous said...

I just made this. YUM! I cut the lemon layer in half to try and cut down on the cost of making it. One layer each of lime and lemon goodness! So far you're 3 for 3. Hmmmm ...what to try next. I'm thinking raw gingersnap cookies ...

Gwyneth's Loves said...

What can I substitute for the avocado?

Emily von Euw said...

Cashews or young coconut meat :)

Anonymous said...

Instead of coconut milk, would almond milk work? Dad's kinda picking when it comes to fruits (difficult to understand, I know!)

Emily von Euw said...

Almond milk would be fine :)

Anonymous said...

Hi! I just made this cake and had it yesterday with some family and friends and everybody loved it! I was just wondering how long it will keep in the fridge?