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Lemon and Turmeric Golden Cheesecake Slice
Course:
Dessert
Servings:
12
slices
Ingredients
Base
1
C
Almonds
1
C
Walnuts
½
C
Coconut
(shredded/desiccated)
2
Tbsp
Maple Syrup
(can substitute for any sticky liquid)
1
Handful
Lemon Zest
Cheesecake
2
C
Macadamias
(can substitute for cashews)
400
ml
Coconut Cream
2
Tbsp
Lemons, juiced
(keep zest for topping)
2
Tbsp
Coconut Oil, melted
½
Tsp
Vanilla
(can use extract)
1-2
Tsp
Turmeric, ground and mixed with black pepper
(can use premade latte mix)
1
Tsp
Cinnamon, ground
Instructions
Base
Line a 20x20 baking tin with baking paper
In a food processor, blend all the ingredients for the base until a slightly stick crumb forms
Press base into prepared tray and place in fridge/freezer to set approx. 30 minutes
Cheesecake
Once the base has set, blend all the topping ingredients on high speed until it’s super smooth and creamy
Pour the cheesecake mix over the base and sprinkle with extra lemon zest
Place in fridge to set for approx. 5 hours
For a firmer cheesecake place in freezer for 30 minutes before serving
If there's any leftovers, store in an airtight container in the fridge for up to 1 Week