I had all kinds of ladies and even a few of our gentlemen ask me for a copy of the recipe. It was easy to share and I was more than happy to do it. What’s really nice about these is that you can freeze them for up to two weeks. If you want to make a few for an upcoming event, you can do it ahead of time so then you aren’t overwhelmed the day of your activity. I do it all the time and they always taste just great! Check out what they are saying about this recipe over at Bakerita:
“The lemon cheesecake is super creamy and smooth, and it just melts in your mouth. The fresh oranges on top add a burst of juicy brightness that makes everything exponentially better.”
That sounds like the kind of dessert I could sink my fork into!
Ingredients
⅓ cup shredded coconut
⅓ cup King Arthur Flour almond flour
2 tablespoons Nutiva coconut butter
2 tablespoon coconut oil
1 tablespoon maple syrup
2 cups cashews, soaked for at least four hours or preferably overnight
¼ cup canned coconut milk, shaken
¼ cup coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor)
⅓ cup pure maple syrup
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder
Blood oranges, Cara Cara oranges, navel oranges, and tangerines
Instructions
Line an 6” or 7″ pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
In a mixing bowl, stir together the shredded coconut, almond flour, melted coconut butter, melted coconut oil, and maple syrup. Press the dough evenly along the bottom of the prepared pan.
In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2-3 minutes, or until the mixture is silky smooth and creamy. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired. Pour the filling into the prepared pan over the crust and smooth the top.
Place in the freezer to set for at least 3 hours or until completely firm before garnishing, slicing and serving. For the garnish, use a parish knife to peel the citrus fruits. Slice the citrus, and dry each side with a paper towel. Arrange on top of the cheesecake. I recommend doing this right before serving, so the citrus is freshest.
When serving, I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.
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Quick Tip: All-purpose flower can be used in place of the almond flour.
Thanks again to Bakerita for this lip-smacking good recipe.
