Lemon Cheesecake
Mary @mary.capelle has made this delicious vegan lemon cheesecake ? with a great presentation to surprise your guests over dessert. An easy recipe, 15 minutes ,our coconut cream from the range of Ecomil cuisine, lemon and cashew nuts and it´s ready to eat ?
Ingredients
15′ of preparation
For the base:
– 25g oatmeal flakes
– A date soaked for 5 minutes in hot water and then pitted
– 10g of coconut flower syrup
– 5g coconut oil
For the lemon cream:
– 50ml Ecomil Coconut Cuisine
One teaspoon of coconut flower syrup
– 25g of cashew soaked for 4 hours and then drained
– One teaspoon of coconut oil
One tablespoon of lemon juice
2 small lemon zests
Recipe
- Start by preparing the base by mixing it in a blender.
- Before pouring the mixture, oil it thoroughly with coconut oil so that it can be easily removed later.
- Press the mixture into a small cookie cutter or ramekin and crush well with the back of a spoon. Put in the fridge for 15 minutes
- Prepare the lemon cream by mixing everything together and pour the mixture into the pan.
Thank you @mary.capelle for this delicious recipe !
