Paleo Lemon and Lime Cheesecake

Paleo Lemon and Lime Cheesecake

This divine lemon and lime cheesecake has been adapted from a Chef Pete Evans recipe, it tastes absolutely divine, I made it in glasses to serve, but you can make as a regular cheesecake.

serves 8 – 10

ingredients for base

80- grams almonds
45 grams dessicated coconut
3 medjool dates pitted
pinch of sea salt

1/4 teaspoon of vanilla extract
1 cup of oats
2 tablespoons of melted coconut oil

ingredients for cheesecake

440 grams cashews (I used salted)
210mL lemon juice
210mL lime juice
1 teaspoon vanilla extract
1/2 teaspoon sea salt
350 grams honey
1 teaspoon lemon zest
1 teaspoon lime zest
270mL coconut oil melted

preparation

Soak cashews for 4 hours and then rinse, to make the base process almonds, coconut, dates salt and vanilla in a food processor until just combined, combine with oats and coconut oil and mix together, then put in the base of a springform tin. Process cashews, lemon and lime juice, vanilla and salt in a food processor until thick and hard to mix, stir with a spatula, add honey and mix or pulse to combine, and zests and pulse to combine, add coconut oil and process until smooth and creamy, pour into tin and refrigerate for a few hours.

This is a recipe that has been changed (base only) from a Chef Pete Evans recipe, I used individual glasses to serve as it was easier for me.