Living Rawesome Day #12 Lemon Macaroon Cheesecake Tartlet pg. 120 (filling) everyday raw
This cheesecake is absolutely the best I have tried to date:) I make pies and cakes all the time at the store. This by far is the best! It really reminds me of my mom’s cheesecakes that she would make when I was young. This Lemon Cheesecake is supposed to resemble lemon meringue pie. Matthew Kenney says in his book that his grandfather’s favorite pie was lemon meringue. I agree with Mr. Kenney, the flavors “are all here.” The pie filling ingredients are: cashews, lemon juice, agave, coconut oil, water, vanilla extract, nutritional yeast, sea salt, vanilla bean, and lemon zest. The filling only took about 5 minutes to make. I had to soak the cashews for at least an hour. The texture is creamy and light. I couldn’t wait for the freezing of the cake, so I had some. The dehydrated crust was chewy and the coconut flavor in the crust mixed perfectly with the filling. I will have some tomorrow, for my mid afternoon sweet fix;) I hope you all will try to make this tartlet if you have his book, it is well worth the time (which is not many minutes minus the dehydration). I believe, if you took this to a party nobody would suspect this is healthy, or vegan. It is DIVINE!
