I am not typically a lemon dessert person, however this cheesecake recipe is the exception to the rule! I was inspired to try my hand at this combination when I tried a Lemon Lavender Cashew Cheesecake at Be Love last week. Subtle flavours of lavender and lemon worked beautifully together with the rich creaminess of the cashews and the crumbly nuttiness of the crust. I left determined to re-create something similar at home!
I debated between a few different options for incorporating lavender before arriving on a steeped tea. I wanted the final result to have a subtle hint of lavender, and I was concerned that adding ground flower buds would overpower the rest of the flavours. I couldn’t resist adding some vanilla bean powder and camu camu—the first for an extra hint of sweetness, and the second for a vitamin C rich boost. I am a huge fan of using superfoods in raw desserts, as all of the health boosting properties stay in tact, due to the lack of heat involved. I added some zest to the crust to help meld the flavours together with the citrus in the filling.
Lemon Lavender Cashew Cheesecake
3 cups organic cashews, soaked overnight
½ cup lavender tea
½ cup fresh squeezed organic lemon juice
Zest from 1 organic lemon
¾ cup maple syrup
¾ cup coconut oil
1 tsp vanilla bean powder
½ tsp camu camu
1½ cups pecans
¼ tsp salt
½ tsp vanilla bean powder
1 Tbsp organic lemon zest
Add pecans, dates, salt, cinnamon, vanilla bean powder and lemon zest to a food processor and process until you have a moist, crumbly consistency. Press the crust into the bottom of a 9-inch spring form pan and set aside.
Strain soaked cashews and add to a high speed blender, along with the remaining ingredients for the filling. Process until completely smooth.
Pour the filling onto the prepared crust, gently shake the pan to allow the top to settle, and put it in the freezer to set for at least 2 hours. Remove from the freezer 10 minutes before serving, as this will soften it up enough to slice.