Lemon Hibiscus Raspberry Cheesecake
Difficulty 5 minutes Serves 1, 6
Today's cheesecake recipe by Heather Pace of Sweetly Raw is so perfect for the summer months when you want a flavourful, light, and refreshing dessert - and even better that its raspberry season right now. There's just something special about the raspberry- lemon - hibiscus combo.
Ingredients Hibiscus Sauce 1/3 cup chilled hibiscus tea* 2 large dates, chopped 1/4 slightly heaping cup raspberries Crust 1/2 cup sunflower seeds 1/3 cup shredded coconut 1/4 cup pitted dates 1/2 - 1 teaspoon water Filling 2 1/2 cups raspberries 1 1/4 cups cashews 3 tablespoons lemon juice 1 teaspoon lemon zest 3 tablespoons hibiscus tea (super concentrated*) 3 tablespoons maple syrup 5-7 drops stevia 1/2 cup melted coconut oil
Directions Hibiscus Sauce:
Blend all ingredients until smooth.
Process the seeds and coconut in a food processor. Add the dates and process until they're broken down. Add the water and pulse to combine. The mixture should hold together when pressed in your hand. Press into the bottom of a 6" spring form pan.
Blend all but the stevia and coconut oil until smooth and creamy in a high speed blender. Add the stevia and oil and blend again. Taste and add more stevia as desired. Pour the filling over the crust. Pour blobs of the sauce over the top and use a chopstick to push it down into the filling and then swirl it around. Use as much sauce as desired but I like to save some to serve on the side with each piece or drizzle it on the plate.