I use Meyer lemons for this cake when they're in season. They're slightly less acidic than regular lemons. I use a 7-inch springform pan to bake this cheesecake, but you can use a smaller pan or go to an 8-inch (which will yield a flatter cake).
Servings: 10slices
Calories: 280kcal
Equipment
1 High speed blender
Ingredients
Crust
1cupblanched almond flour
1/4teaspoonsalt
2tablespoonssmaple syrup or honey
2 tablespoonsavocado oilor other oil
Filling
1 1/2cupscashewssoaked in very hot water for at least 30 minutes, or overnight
1/4cupcoconut oilmelted
1/3cuplemon juice
1/3cupmaple syrupor honey
1/4teaspoonsalt
Glaze
1/2cupraspberries
1tablespoonmaple syrupor honey
Instructions
Crust
In a mixing bowl blend the flour and salt with a fork, then add the maple syrup or honey and coconut oil and blend with a fork until it forms into crumbly dough.
Add the dough to a springform pan. Spread it out evenly and flatten a bit with your hands.
Filling
Place all the ingredients in a high-speed blender and blend until the filling is very creamy. I usually blend this layer for about a minute.
Use a spatula to scoop the cheesecake out of the blend and on top of the crust. Even out the top by shuffling the pan, or use a spatula.
Freeze the cheesecake for at least 4 hours.
Glaze
Add the raspberries and maple syrup or honey to a small saucepan and simmer, mixing occasionally, until the raspberries are broken down.
Place a fine strainer over a bowl, and pour the raspberry mix into the strainer. Use a spoon to press the raspberry mix through the strainer, capturing the raspberry glaze in the bowl. Toss the flesh and seeds in the strainer.
Cool the glaze and then pour it over the top of the frozen cheesecake.