Lemon Basil Cashew Cheesecake
4.8(615 ratings)Basil and lemon have a quiet affinity, and a cold slice of this cheesecake proves it. The filling is soaked cashews blended with plenty of zest and juice, sweetened lightly with coconut nectar so the citrus stays bright. Blueberries scattered over the top add pops of juice and a deep blue contrast against the pale yellow cream.
- Hands-on
- 35 min
- Freeze
- 6 hr
- Total
- 6 hr 35 min
- Serves
- 10
- Level
- Moderate
Method
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Step 1: Pulse the walnuts with a pinch of salt in a food processor until crumbly, then add the dates and pulse until the mixture holds together when pressed.
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Step 2: Press the crumb firmly into the base of a 9-inch springform pan lined with parchment, using the bottom of a glass to compact it evenly.
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Step 3: Blend the drained cashews, lemon juice, zest, coconut nectar, melted coconut oil and basil on high until completely smooth and flecked with tiny green specks.
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Step 4: Pour the filling over the crust, tap the pan on the counter to release air bubbles, and freeze for at least 6 hours until firm.
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Step 5: Release the cheesecake from the pan and let it soften in the fridge for 20 minutes before topping with blueberries, lemon slices and small basil leaves.
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