Raspberry Lemon Cheesecake
Raspberry Lemon Cheesecake (Probiotic Infused)
1 cup raw almonds
1 cup raw pecans
Plain Cheesecake Ingredients
1 batch of cream cheese (recipes above – either pressed or easy cream cheese)
¾ – 1 cup honey or raw agave (melted)
¾ cup raw coconut oil (melted)
1 Tbs. vanilla
½ tsp. unprocessed salt
2 Tbs. fresh lemon juice
Add bag of raspberries to half of the plain cheesecake batter
Add 2 Tbs. lemon zest and 1 tsp. lemon extract to half of the plain cheesecake batter
Raspberry Syrup (Recipe Above)
Plan at least 2 days ahead to make a batch of nut cream cheese (recipe above).
To make the crust, place all ingredients in a food processor fitted with an S-blade. Process until the mixture becomes slightly sticky (like a graham cracker crust). Press the crust into the bottom of a spring form pan that has been lined with waxed paper, or a 9×11 cake pan that has been lined with waxed paper. You may not have to use all of the crust.
In a large glass mixing bowl, combine cream cheese and remaining ingredients for Plain Cheesecake Filling. Start with ¾ cup sweetener and add more as needed. Mix well with a hand mixer until the batter is smooth.
Divide plain cheesecake mixture evenly into two bowls. In the first bowl, add 12 oz of raspberries. Mix well. In the other bowl, add lemon zest and lemon extract. Mix well.
Pour the raspberry filling into the pan until the pan is half full. Place the raspberry cheesecake in the freezer and allow it 30 -45 minutes to get firm. Remove raspberry cheesecake from the freezer and pour the lemon layer on top. Spread evenly and return to freezer. Allow the cheesecake to remain in the freezer for several hours until firm all the way through. When you are ready to serve the cheesecake, cut into wedges and place on individual serving plates. Drizzle with raspberry syrup (recipe above) and sprinkle with lemon zest and candied ginger. Keep the cheesecake frozen or refrigerated, as it will get very soft at room temperature.