Meyer Lemon Curd Cheesecake

I have seen so many Raw cheesecake recipes, but I have never been inspired to make any of them. One day while I was playing in my Garden , I picked a dozen Meyer Lemons and had a craving for something very tart and creamy …and this is what I came up with.

Meyer+lemon+cheesecake

Crust
1 ½ cups macadamia nuts
1 ½ cups shredded coconut
3 medjool dates
¾ t sea salt

Cheesecake Filling
3 cups cashews, soaked
1 cup meyer lemon juice, freshly squeezed
¾ cup agave nectar
½ cup coconut oil (melted)
2 teaspoons vanilla extract
2 teaspoons lemon zest
½ teaspoon sea salt

Meyer Lemon Curd layer
1 cup medjool dates
¾ cup meyer lemon juice, freshly squeezed
pinch of salt

Lemon-Coconut topping
1 cup coconut meat
1 cup coconut water
½ cup agave nectar
1 teaspoon lemon extract/oil
1/3 cup coconut oil
¼ teaspoon sea salt

Crust:
In a food processor fitted with an s-blade, process all ingredients until they start to slightly stick together. The texture should be slightly granular, but dough like. Do not over process. Place ingredients into a 10-inch non-stick spring form pan. Spread evenly with fingers and gently press down with hand until packed.

Cheesecake Filling:
In a high-speed blender, blend all ingredients until smooth and creamy. (If using a vita-mix, you will need a plunger to help move the thick batter. If you are using a regular blender, you may need a spatula to keep momentum going.) Pour mixture into the spring form pan over top of crust. Using spatula, gently spread mixture toward edges of pan until even. Place the pan level in freezer to set while making next layer of cheesecake.

Garnish (Optional)
One lemon sliced in half lengthwise, removie seeds and then thinly sliced. Place thinly sliced lemons, round side up around the rim of the pan on top of the cheesecake layer.

Curd layer
In a food processor fitted with an s-blade, process all ingredients until smooth and creamy. (This may also be processed in a blender) After cheesecake layer is firm enough,remove from freezer and layer curd on top of cheesecake. Using a thin spatula, gently and evenly spread the curd up to the edge of the spring form pan.

Coconut topping:
In a high-speed blender, blend all ingredients together until light and fluffy. Pour this mixture over the top of curd layer. Using a thin spatula, distribute and spread evenly over top of curd layer. This should be at or close to the very top of the spring form pan.
Place pan level in refrigerator for 4-6 hours until completely set.
Use a thin knife to scrape around the edges of the pan before removing cake. Unlock the spring form and carefully lift cake out of pan. Slice cake into the size of each lemon garnish. And serve.

*Second option is to place entire cake in freezer (covered), remove and slice when frozen and serve in pieces.

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