Lemon Honey Cheesecake

You all just as well surrender. SURRENDER!

Life is preeeetty darn good over here in the nutrient dense corner. 

Ya know, with all the suffering and deprivation and stuff . . .pffft.

Yes, folks, this Lemon Honey Cheesecake looks as good as it tastes. 

Strike that. 

It tastes even better than it looks . . .and the finished product/presentation is quite lovely, you must admit. I mean, for an amateur like me.

C'mon, your salivary glands are piqued and running just looking at those limes, imagining the sour citrus and sweet honey creaminess of the filling.  

They should be. This dessert's 'Da Bomb!'  Just a little last summer sweet 'hurrah' before Fall kicks into high gear.

Oh, and guess what's on top? 

Sweetened. Frozen. Mango. 

I'll give you a minute to pick up the pieces of your craniums, as I'm sure many minds have just now been blown.

. . .

Okay, you ready to hear how this RAW recipe goes? 

Prep:

Know when you're gonna wanna serve this. Unless you go the vegan route (using non raw nuts, soaked for just an hour) which you can prepare in a couple of hours, you will need at least 1 day in advance to get the ingredients ready.

The night before: 

1. Soak 3 cups raw cashews in water overnight.

2. Peel and slice 3 ripened mangoes. Place in freezer bag. Put in freezer overnight.

3. Make 2 cups Irish Moss Gel (Or, if you don't have Irish Moss, just soak 3.5 cups of cashews)

The Day Of:

Make crust:

2 cups almonds (or macadamia nuts)

1 cup pitted dates

1 tsp Cinnamon

1 TBS Honey

Food process nuts for about a minute until it becomes a course meal texture. Add rest of ingredients and  process till the mixture becomes sticky. Add a tsp water if not sticky, then process.

Take crust mixture out and mold onto 9 inch springform pan. (See picture above) Set in freezer.

The Filling: 

3 cups of soaked and drained cashews
4 peeled lemons
1.5 cup raw honey (or agave nectar)
1x tsp vanilla essence

2 cups Irish moss gel

Place all ingredients in blender for at least 1 minute and until creamy smooth.

Spoon mixture out and onto the crust. Spread it across to the edges of the springform pan nice a flat and put in freezer to set. (At least 30 minutes before adding topping)

Okay, now the topping!

Take the frozen mangoes out of the freezer and place in blender.

You can add stevia or some honey to kick it up a notch. Or not, if the mangoes are naturally sweet and ripe.

Blend till creamy smooth.

Ladle out onto the top of the set cheesecake filling. Put back in the freezer for about an hour then serve.

Be sure cheesecake is not frozen, but nicely set so you can cut slices. 

Like so . . .

. . .and like so. 

Oh! Add a little lemon or lime zest to the topping, if you like, with a citrus fruit decor of your choice. It will be sure to tantalize the eyes and make your guests think you're a gourmet chef. Look out, Gordon Ramsey.

This cheesecake will serve up to 8-10. 

This recipe was inspired by Alison Andrew's version on her site.