lemon + coconut cheesecake slice

Updated: Sep 5, 2019






makes 24 slices


ingredients


base


1 1/2 cups almond meal

1 1/2 cups desiccated coconut

1 1/2 cups wholewheat flour

1/2 cup maple syrup

2/3 cup coconut oil, melted


filling


5 eggs

4 lemons

250g cream cheese

1/2 cup maple syrup

1 tsp vanilla essence

pinch of salt


topping


3 cans coconut cream (just the cream at the top of the can)

1 tbsp maple syrup

1/2 lemon zest


method


preheat oven to 170 degrees


line a 35cm baking tray with baking paper


in a blender, blitz the almond meal, wholemeal flour and desiccated coconut with the maple syrup and coconut oil until you have a biscuit crumb texture


pour the base onto the tray and flatten with the back of a metal spoon


bake for 12 minutes


while the base is cooling whisk together the cream cheese, maple syrup, lemon juice, salt, vanilla essence and eggs one by one


pour the lemon mixture over the biscuit base and bake for 25 minutes


for the topping, blend the coconut cream, maple syrup and lemon zest until its thick and has a whipped cream consistency


using a spatula top the cooled slice with the coconut cream and sprinkle with flaked coconut pieces


this amaaazing slice is best kept refrigerated