Lemon-Turmeric Cheesecake With Blueberries
User Reviews
5.0
9 reviews
Excellent
Lemon-Turmeric Cheesecake With Blueberries
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A vibrant and creamy vegan cheesecake with bold lemon-turmeric flavors and a sweet blueberry swirl. It's pure dessert bliss!
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Ingredients
For The Cheesecake:
- 3 tablespoons flaxseed meal
- 12 1/2 tablespoons (about 1/2 a 10-ounce bottle) REBBL: Turmeric Lemon Tart (about 1/2 a 10-ounce bottle) divided
- 2 1/2 cups roasted cashews soaked in water overnight
- 1 cup unsweetened apple sauce
- 1/2 cup + 2 tablespoons coconut sugar
- 1/4 cup honey
- 2 1/2 tablespoons coconut oil melted
- 1/2 teaspoon ground turmeric
- 1 pinch sea salt
For The Blueberry Sauce:
- 1 cup fresh blueberries
- 2 tablespoons REBBL: Turmeric Lemon Tart
- 1 tablespoon honey
For The Crust:
- 1/3 cup coconut oil softened at room temperature
- 3 tablespoons honey
- 3/4 cup coconut flour (66g) sifted
- 1 pinch sea salt
Instructions
- Preheat your oven to 350℉.
- In a medium bowl, combine the flaxseed meal with 7 1/2 tablespoons of the REBBL: Turmeric Lemon Tart juice. Microwave the juice until just warm, about 30 seconds, then whisk into the flaxseed meal. Place the mixture in the refrigerator to thicken.
- Drain the soaked cashews and add them to a high-powered blender along with the remaining cheesecake ingredients: unsweetened applesauce, coconut sugar, honey, melted coconut oil, ground turmeric, and a pinch of sea salt. Blend on the highest speed until smooth and creamy, scraping down the sides as necessary. Transfer to a large bowl and set aside.
- In a medium saucepan, combine the fresh blueberries with 2 tablespoons of the REBBL: Turmeric Lemon Tart juice. Bring to a boil over high heat, then reduce the heat to medium. Cook, stirring frequently, for 7 minutes. Add the honey, mash the blueberries with a fork, and continue cooking for an additional 3 to 5 minutes, or until the sauce thickens and the blueberries have broken down. Transfer to a small bowl and set aside.
- In a large bowl, use an electric hand mixer to beat the softened coconut oil and honey until smooth and creamy. Add the sifted coconut flour and a pinch of sea salt, stirring until a wet dough forms. Press the dough evenly into a 9-inch springform pan. It may take some time to evenly press out the wet dough. Bake the crust in a preheated oven at 350°F until the edges just begin to turn golden, about 7 minutes.
- When there are about 2 minutes left on the crust baking time, whisk the thickened flaxseed mixture into the cheesecake filling until well combined. Remove the crust from the oven, and if any spots have risen slightly, use a small spoon to gently press them down to ensure an even surface with no cracks. Immediately pour the cheesecake filling over the warm crust, smoothing it out evenly.
- Drop spoonfuls of the prepared blueberry sauce over the top of the cheesecake. Use a sharp knife to gently swirl the sauce into the cheesecake filling to create a marbled effect.
- Bake the assembled cheesecake at 350°F until the edges are set and firm, with the center remaining slightly jiggly, about 45 minutes. Remove from the oven and let cool completely on the counter.
- Once the cheesecake has cooled to room temperature, cover it and refrigerate overnight to fully set.
- After chilling, slice the cheesecake into portions and serve.
Nutrition Information
Show Details
Calories
380.2kcal
(19%)
Carbohydrates
39.2g
(13%)
Protein
5.8g
(12%)
Fat
24.3g
(37%)
Saturated Fat
11.7g
(59%)
Polyunsaturated Fat
2.9g
Monounsaturated Fat
8.6g
Sodium
203.9mg
(8%)
Potassium
190mg
(5%)
Fiber
4.1g
(16%)
Sugar
26.5g
(53%)
Vitamin A
10IU
(0%)
Vitamin C
16.3mg
(18%)
Calcium
17mg
(2%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 12People
Amount Per Serving
Calories 3802 kcal
% Daily Value*
| Calories | 380.2kcal | 19% |
| Carbohydrates | 39.2g | 13% |
| Protein | 5.8g | 12% |
| Fat | 24.3g | 37% |
| Saturated Fat | 11.7g | 59% |
| Polyunsaturated Fat | 2.9g | 17% |
| Monounsaturated Fat | 8.6g | 43% |
| Sodium | 203.9mg | 8% |
| Potassium | 190mg | 4% |
| Fiber | 4.1g | 16% |
| Sugar | 26.5g | 53% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 17mg | 2% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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