Thanks to my students and friends who own summer houses on the sunny coast with gardens and lemon trees, I wasn't in short supply of organic, juicy lemons this winter. And as I had more time than usual this winter, I spent much time at home doing what I love. And one of those things is creating yummie vegan deserts. So, organic lemons + time on my hands = this raw vegan lemon cheesecake recipe. 

When I cook or make deserts, I look at what I have in my fridge and pantry and try to use and save myself a trip to the shop. I check a few recipes online to get some inspiration, but will ultimately create something myself. 

For this creation I used the following ingredients: 


200 g roasted hazelnuts
50 g roated cashews
5 pitted dates
3 spoonfuls of melted cacao butter


200 g soaked cashews (soaked for 4 hours) 
juice of one lemon (or 1/2 if you want it less lemony;)
lemon zest
agave syrup (about two spoonfuls) 
2 spoonfuls of coconut oil (melted)
2 spoonfuls of ginger juice
a pinch of turmeric powder (for colour)


To make the crust just put all the ingredients in a blender or food processor and blend shortly. You want to get an even but chunky paste. Lay the paste on the bottom of your cake pan and place it in the fridge. 

To make the ginger juice place some ginger root cut into cubes (5, 6 cubes) in little water (three, four spoonfuls) and cook for 10 minutes. Use something to squeeze as much juice as you can from the ginger. I used my garlic presser. It's ok if you get small bits of ginger in the ginger water. 
Mix all of the topping ingredients until you get and even paste with no chunks. It should be more liquidy than the crust, but not too much. You can add a bit more of lemon juice, ginger water or agave to your taste. I like it spicy, zesty and not too sweet;) 

Place the topping on top of your crust and leave in the fridge for few hours before serving.