Recipe Directions

1. Mix the firm macadamia cheese (mine was a texture of very stiffly whipped cream) with lemon juice, rind, and agave syrup until you have the perfect taste. I was concerned last night because the mix was somewhat runny but hoped those wonderful acidophilus would continue to firm it through the night.

2. Pour into a mini springform pan and refrigerate it for more than 12 hours.

Mopoke's Thoughts

By Mopoke

A truly gourmet, softly-textured lemon/sour cream and bitter chocolate taste sensation.

Eating half this pie was a eureka raw food experience for me, and I have to kneel at the feet of poemomm for sharing her raw macadamia real cream cheese recipe. (Now I will have to learn to share the link).

My base was linseed/cacao/sultana and walnuts milled in a processor with a pinch of salt, and then a teaspoon or so of coconut oil dolloped in because I am trying to include it in my diet.

I left it somewhat bitter and it was an excellent foil for the transcendent blanket of light and luscious lemon ‘cheese’ that coated it.

It had leached some moisture through the bottom of the pan, so it’s better to use a plate underneath. By the time I carved it, it was firm but still beautifully delicate.

Normally when I eat nut cream cakes, the density and richness of the nuts makes me lose interest after a very small amount. This was so light and moreish, I could easily go back for more. Please try.

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Comments

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I am going to try it for a raw version of "fruit pizza" that I used to make with a cookie base, cream cheese/whipped cream combination (with or without lemon), and then fresh sliced fruit on top! Thanks! I am making the real cream cheese right now!

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kminty3, kefir is one of those things I have read about for years but don't know first hand as I have not seen the makings of here in Oz. But after relishing the benign effects of the yoghurt (despite the fruit and sweetener!) I am going to start looking for some more cultured products to add to my diet.

If you copy and paste this link it will direct you to some interesting information.. http://users.sa.chariot.net.au/~dna/kefirpage.html#alternativekefir

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What is sultana? Can you share your recipe for the base, please? It sounds divine!

All

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Wow!! Just tried this and it was a raw food clincher, beautiful!! I used about an equal portion of soaked cashews & coconut flesh to make "poemomm's real cream cheese", it fermented beautifully.

4 votes
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I am going to try it for a raw version of "fruit pizza" that I used to make with a cookie base, cream cheese/whipped cream combination (with or without lemon), and then fresh sliced fruit on top! Thanks! I am making the real cream cheese right now!

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This sounds sooooo good! Thanks for the info/recipe.

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angie a sultana is a dried 'sultana' grape.....in Australia we se seem to differentiate between these and straight raisins. There's no pips in it and it's a bit smaller than a raisin. My base was whole cacao beans with whole linseeds and the walnuts - maybe equal portions of the cacao and walnuts and a little less of the linseeds with a portion and a half of the sultanas thrown in to make it sweet and bind it all. Add a pinch of salt before grinding it in the processor.

If you use enough sultanas or raisins then the base will hold together without adding the dollop of coconut oil but this makes it richer and it's good for you too :)

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What is sultana? Can you share your recipe for the base, please? It sounds divine!

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I just made this tonight and it was Yummy~~!!!

Thanx!

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oops the yoghurt recipe is elsewhere...but this cheesecake obviously has all the same positive cultured food benefits.

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kminty3, kefir is one of those things I have read about for years but don't know first hand as I have not seen the makings of here in Oz. But after relishing the benign effects of the yoghurt (despite the fruit and sweetener!) I am going to start looking for some more cultured products to add to my diet.

If you copy and paste this link it will direct you to some interesting information.. http://users.sa.chariot.net.au/~dna/kefirpage.html#alternativekefir

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How do you make a kefir mopoke?

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This looks delicious.

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I just made Poemomm's cream cheese yesterday and it didn't occur to me to make a cheesecake with it since I was focused on making the bagels to eat with it. I'm very glad it occurred to you! I will be making this tomorrow. Thanks for the great idea!

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I have just realised there is already a lemon cheesecake on this site, posted by k8lyn07 early last year. This one also uses a curd made from a bacterial starter, in k8lyn07's case, kefir. These fermented products are so good for the gut and really worth the minimal effort of making them.

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