I have often turned to this cheesecake recipe for a relatively easy celebration cake made from simple wholefoods. It often features at Christmas or birthdays in my family. It’s also relatively low in sugar yet still sweet enough and still very yummy.  Because of this it has become a recipe I often use when I need to bring a dessert for those with a sweeter palate then mine! Here it is:

Berry Lemon Cheesecake

Base:

• 2 cups of nuts (I often use a combination of almonds and cashews)
• 1 cup of dried coconut (sulfur dioxide free if you can)
• 120 grams of unsalted butter, soft (more if needed)

Filling:

• 375 grams of cream cheese, at room temperature
• 125 ml of pure cream
• 1/3 cup of rice malt syrup (you could also use honey, or maple syrup), or less if you like!
• 1 lemon rind finely grated
• 1 tbs of good quality gelatin (this is the one I use)
• 1/4 cup of boiling water
• 300 grams of fresh or frozen berries

Method:

• In a food processor process nuts to a crumb mixture consistency
• Add coconut and butter and pulse until combined (add a bit more butter if needed).
• Press mixture into a lined tin (spring form tin works well) around base and sides.
• Bake for 5-10 minutes in 180 degree oven until browned. Let cool.
• Using electric beater or mixer to beat cream cheese, cream, rice malt and lemon rind until well combined.
• In small jug, sprinkle gelatin over boiling water and whisk until dissolved. Add to cream cheese mixture and beat until smooth.
• Fold through 200 grams of berries and spoon into tin. Chill for 4 hours until set.
• Use remaining berries to garnish on top!

Enjoy