Lemon Cheesecake with an Acai Blueberry Swirl & Almond Buckwheat Crust
Happy birthday Mom!
I’ve now taken on the role of making every birthday cake for all my friends and family. Pretty good gig if you ask me because I find it hard to justify making a big vegan cheesecake just for myself, so it’s a win-win situation.
At The Sanctuary At Two Rivers, during my culinary-arts internship, I made countless Karma Cups. A karma cup is pretty much a layered cheesecake with a nut crust, all vegan & gluten-free. After 5-months, I’ve learnt what it takes to make the perfect vegan cheesecake.
I love the taste of fresh lemons; zesty notes in desserts paired with sweet nutty flavours is out of this world. And the acai blueberry swirl makes this dessert over the top. Note that if you do not have acai powder, you can omit it.
Decorating this cake was a lot of fun! I’m surprised with how easy it was to make the lemon rind curls – using a pairing knife, simply cut around the middle of a lemon. Depending on how thick the cut is, you might want to give it an extra slice down the middle, for a thinner curl. Then roll it up tightly, and you have a lemon rind curl!
- 2 cups raw almonds
- 1 cup buckwheat grouts
- 2 cups soft medijool dates, pitted (soak in warm water if they're hard)
- 1 tsp coconut oil, liquid
- 1/2 tsp sea salt
- 3 cups raw cashews (soaked in water for 6+ hours, then rinsed)
- 1 cup coconut cream*
- 1/2 cup maple syrup
- 2 tsp coconut oil, liquid
- 1 tsp vanilla extract
- 1 cup fresh lemon juice
- 2 tsp lemon zest
- 1/2 tsp sea salt
- 2 tsp acai powder
- 1/4 cup blueberries
- 1/4 cup coconut oil
- 2 Tbsp maple syrup
- 1/4 tsp sea salt
- 1/3 cup blueberries
- 1 Tbsp coconut flakes
- 2 lemon rinds (see above for directions on how to make the lemon curls)
- 1. Line the bottom of a 9-inch spring form pan with parchment paper - set aside.
- 2. In a food processor or large base Vitamix, pulse almonds together until it resembles a fine gravel texture.
- 3. Add in remaining base ingredients and pulse together until well combined and a sticky, mouldable texture.
- 4. Press crust evenly onto the spring form pan - set aside while you make the filling.
- 5. In a high-speed blender (Vitamix), blend together all filling ingredients until smooth & creamy.
- 6. Pour filling over the base and put in the freezer to slightly firm up while you make the swirl.
- 7. In a sauce pan, heat swirl ingredients together until coconut oil is melted.
- 8. Blend swirl ingredients together until smooth.
- 9. Pour drops of the swirl mixture over the filling and using a toothpick, make lines around the cake to form an artistic swirl (or whatever design you'd like).
- 10. Top cake with blueberries, coconut flakes, and lemon rinds.
- *Place UNSHAKEN coconut cream in the fridge for 4+ hours so that you can easily scoop out the cream without the liquid (1 can should work, but put 2 in the fridge just in case - depends on how much cream is in the can)