Meyer Lemon Cheesecake

March 14, 2011

There is so much chaos in the world at the moment that I felt a need to keep things grounded and simple. Day to day, I have gone back to basics. I upped my Buddhist practice (chanting and studying) to keep the faith and stay clear, and have taken the time to feel deep gratitude for everything in my life: My loving husband and son, caring friends, food and clean water, and a roof over my head. Corny as it may sound, appreciating the basics has been so significant in making me a happier person. I find myself trying, now more than ever, to live for today. To really be in the moment, rather than thinking about what could happen next week or six months down the line.

So how in the hell does this tie into my blog post? Really, I haven’t a clue, except, when the world starts spinning a little too quickly, I cook. Within reason of course. If a disaster strikes, don’t trip, I will not be sauteeing, or flambeing in the kitchen. It’s as this simple as this: Linus has his security blanket, I have cooking.

This is a dreamy cheesecake. It’s so light and luscious, and thankfully nutritious. All I can say is that you won’t be disappointed. I made it twice this week!

Lemon filling

2 cups raw cashews (soaked for one hour, then drained)

1 1/4 cups young coconut meat (about 2 coconuts. I buy crates of coconuts at Thai Food markets, or single ones from the health food store)

1 cup Meyer lemon juice (regular fresh organic lemon juice also works)

5 Tbl raw coconut oil

1/2 Tbsp pure vanilla extract

2 Tbsp lemon zest

1/2 cup agave nectar

Pie Crust

1 cup almonds, soaked for an hour, drained

1 cup pecans, soaked for an hour, drained
1/2 cup shredded coconut

4 pitted medjool dates

pinch of sea salt

1 Tbsp olive oil

1. Prepare the crust: Using a Magimix fitted with an S blade, combine all the ingredients in the mixer, and grind until it becomes the texture of bread crumbs. Push firmly into a pie plate.

2. Combine all of the pie ingredients in a high speed blender. Blend until smooth, about 2-3 minutes. Pour into the pie crust, and smooth to make even. Freeze for an hour. To serve: Thaw for 15 minutes, then slice and serve. Store covered with cling film in the fridge.

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