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Lemon Blueberry Cheesecake

October 28, 2021 2 min read

Lemon Blueberry Cheesecake

Seriously Good Baked Cheesecake

Seriously rich and creamy and has a crunchy, "buttery" crust. It is the perfect combination of sweet and tangy.


Easy to make and entirely gluten-free and refined sugar free. A great make-ahead dessert for any occasion. We recommend using a springform baking tin lined with baking paper to make removing the cheesecake after cooking much easier.

So, what about the magnesium content?

As always, we made sure this recipe contains ingredients that are loaded with magnesium so you will be sure to get your daily fix.

Ingredients in this recipe that contain high levels of magnesium are cashews, silken tofu, almond meal and rice flour.

Tip* Make sure you use SILKEN tofu and not firm. This is what gives the cheesecake a lovely consistency and texture.

This cheesecake tastes best eaten on the day or the day after it’s made

LEMON BLUEBERRY CHEESECAKE

Gluten Free, Refined-Sugar Free, Vegan

INGREDIENTS - Crust

2 tbsp coconut oil

5 tbsp maple syrup

2/3 cup almond meal

1/2 cup rice flour

pinch salt

Filling

1 cup raw cashews (soaked in hot water for 15 mins)

300g silken tofu* (NOT firm tofu)

3/4 cup maple syrup

1/2 cup lemon juice

3 tsp cornflour

1 tsp vanilla extract

1/3 cup blueberries

METHOD

Crust

  • Preheat oven to 180 degrees
  • Place coconut oil in bowl and melt it over a saucepan of boiling water
  • Add maple syrup, almond meal, rice flour, salt and mix well
  • Transfer dough to a round springform baking tin, lined with baking paper.
  • Using fingers, push the dough all the way to the edges and up the side slightly to make a lip.
  • Bake in oven for 10 minutes

Filling

  • Preheat oven to 160 degrees
  • Drain soaked cashews
  • Place cashews, tofu, maple syrup, lemon juice, cornflour and vanilla into a food processor or blender.
  • Blend until completely smooth
  • Pour the filling over the baked crust, saving about 1/4 cup in the blender
  • Blend the remaining filling with the handful of blueberries to make a berry coloured filling. (add some plant milk here if mixture is too thick
  • Put blueberry filling into zip lock bag, cut a little hole into one of the corners and decorate the top of the cheesecake. Use a skewer or something similar to draw some patterns in the top (optional)
  • Bake for 1 hour, until the surface is golden.
  • Make sure to leave the cheesecake to completely cool before removing it from the tin and slicing.
  • Tastes best eaten on the day or day after it is made. Keeps in fridge for up to a few days.

We hope you love this recipe as much as we did.

Be sure to tag @amazingoilsmagnesium if you choose to make it for yourselves!



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