Saturday, February 7, 2009

Lemon Berry Cheesecake

I'm proud to say that I've got yet another Cafe Gratitude dessert under my belt. Carmi and I sure put a dent in the list (and some things I've made a few times), but let me tell you, I've still got quite the number of things to make from Sweet Gratitude....Chocolate Mint Cheesecake, Cherry Pie, Hazelnut Amaretto Cups, Strawberry Brilliance Pie, Coffee Cake, White Chocolate Raspberry Cheesecake, Aloha Cake...Ummm, okay, I think I'm getting a little carried away here...Anywho, while it wasn't something that caught my eye in a serious way, I've noticed the Lemon Cheesecake recipe for a while, especially since it's in both books. Perhaps due to the fact that I was just in the tropics, I wanted to make something light, quick, and easy - something other than chocolate for a change! I decided to do a little revamp though...To switch up the presentation, I turned part of the recipe into an 8" cake, and the rest into mini cheesecakes for a party. Mixed berries (blueberries, strawberries, raspebrries, blackberries) topped it off for a Lemon Berry Cheesecake. If you like lemon - or berries, this would be the cake for you!
I made a very simple crust with almonds and dates. The filling ingredients are (sorry, I can't give the recipe, but I know most of you have the book already ;): cashews, almond mylk, lemon juice, agave, liquid vanilla, lecithin, coconut oil....and I added some lemon zest for added "oomph!". The topping was simple mixed berries, mashed up in the blender (keeping some texture), with a bit of lemon juice (just enough to bring out the flavours), and agave. Voila, easy peasy lemon squeezey!

So if you have Sweet Gratitude, pull it out and give one of their desserts a try - you'll be glad you did!

11 comments:

¡Yo Soy Liz! said...

I've had so many delicious vegan cheesecakes. If vegans can be so successful in creating a CHEESE cake it makes me wonder why people are so hesitant to make the veg switch. That berry topping looks divine.

Aimee (Bitt) said...

beautiful! tell we what kind of pans you used for the little cupcakes.

Raw Goddess said...

Liz - y eah no kidding eh?! Vegan food is amaaaazing!

Aimee - I used little silicone muffin cups for the baby cheesecakes. :)

Mandee said...

Wow! I've never bothered with vegan cheesecakes because I don't want to eat all that soy so I think I might give a raw vegan cheesecake a go! I am going to look for that cookbook!

Raw Goddess said...

Mandee - yes, Sweet Gratitude has amaaazing cheesecakes, and I've got some in my book Just Desserts, too!

Charis said...

Ha, I'm always making chocolate dishes...I suppose I should branch out like you and make something different.

I'm really looking forward to owning the Gratitude cookbook...do they have any "to-die-for" chocolate recipes you really like?

Brandie said...

Hi, I just found your blog and I am so glad I did. all your sweet treats are a relief. I just began my raw food journey today and I have such a sweet tooth, I worried I would suffer. These look fun to make and yummy. I cant wait to get that book. thanks so much.

Sweetie said...

These look delish! I love the baby cheesecakes! I just got my Cafe Gratitude books in the mail yesterday and I LOVE them. My kids[4] do to. 2 of them slept with them. I barely got a chance to look.=-) I love htese books and my kids.

Love always

April said...

Hey!
I just nominated you for kreativ blogger award:)

Raw Goddess said...

Charis - hmm...well I sure do love the coconut almond joy from CG (dipped in chocolate)...Im really wanting to try the chocolate mint cheesecake, but the chocolate pecan cheesecake is reeally great. I've made it twice.

Raw Goddess said...

April, wow thanks girl! :) Do I get a prize now? hehehe