Vegan lemon cheezecake
Cakes
This is a divine zesty dairy free lemon cheezecake. It's easy to make and all you need are the ingredients, a vitamix, a food processor and a fridge. You can also replace the coconut (young coconut) with a tin of creamed organic coconut from Waitrose if you wish. I used to make this using 'cashew nuts' in the topping but find the coconut flour works far better and has a fluffier authentic classic cheesecake texture, less fattening too! You can serve this with a rasberry coulis, just blend some rasberries with a spoonful of maple syrup and some vanilla essence and a touch of raw cacao butter melted.
Share:
0
16
0
Comments