Blueberry Lemon Cheesecake - Iron Berry

Blueberry Lemon Cheesecake

You Will Need:

FOR THE CRUST

  • 5 ounces (1 package) graham crackers
  • 1/4 cup melted coconut oil
  • 8 pitted Medjool dates
  • pinch of salt

FOR THE FILLING

  • 2 cups soaked cashews*
  • 1 cup well-stirred, full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • juice and zest from 1/2 lemon
  • 3 tablespoons honey
  • 1/4 cup melted coconut oil
  • 4 tablespoons IronBerry Wild Blueberry Powder

FOR THE TOPPING

  • 2 tablespoons melted coconut oil
  • 3 tablespoons honey
  • 3/4 cup puffed millet
  • 1 tablespoon chia seeds
  • 1/4 cup freeze-dried blueberries, roughly chopped
  • Blueberry Powder

 

Directions:

 

FOR THE CRUST

Using a neutral-flavored oil, grease the sides and bottom of a 4 1/2 x 14-inch pan with a removable bottom. Line the bottom of the pan with parchment. Alternatively, use an 8-inch springform pan and double the filling recipe.
Place the graham crackers in a food processor and process until fine crumb forms. Add the coconut oil and dates and continue processing until the dates are fully incorporated and the crust holds together when pinched between two fingers. Transfer to the prepared pan and press firmly with the bottom of a measuring cup until smooth and well packed. Set aside.

 

FOR THE FILLING

Combine the filling ingredients in the container of a high-speed blender and blend on high for 60-90 seconds, pausing to scrape down the sides of the container once or twice, until the filling is completely smooth. Pour the filling into the pan and carefully smooth the top with a rubber spatula.

 

FOR THE TOPPING

Combine the puffed millet and chia seeds in a bowl. In a skillet set over medium heat, warm the coconut oil and honey until bubbling. Whisk constantly for 30-60 seconds, until the syrup is smooth and uniform. Pour the syrup over the puffed millet and chia and stir well to combine. Gently press the topping into the top of the cheesecake. Sprinkle the freeze-dried blueberries on top and dust with blueberry powder.
Freeze for several hours, until firm.

Before slicing and serving, allow thawing slightly. The cheesecake can be made ahead of time and stored in an airtight container in the freezer for several days.

 

Advice:

*To make the soaked cashews: Place 1 1/2 cups raw cashews in a bowl. Cover with boiling water and let sit for 2 hours. Drain and use.

Makes 1 4 1/2 x 14-inch cake

Blueberry Lemon Cheesecake