The Atlanta Journal-Constitution
BLUEBERRY-LEMON CHEESECAKE
This brightly flavored “cheesecake” combines two favorite summer flavors in a creamy, satisfying dessert. For the smoothest textured filling, Molson-sellers recommends a high-powered blender like a Vitamix. Made in a regular blender, the mixture will not be quite as smooth, but will still set just fine.
1 ½ cups raw cashews
½ cup rolled oats
⅓ cup walnut pieces
4 soft, large, pitted medjool dates, more if needed
⅓ cup plus
½ tablespoon coconut oil, divided Pinch of cinnamon, optional
Sea salt
1 lemon
¼ cup maple syrup
2 tablespoons water
1 teaspoon vanilla
¼ teaspoon almond extract
1 ½ cups blueberries, fresh or frozen
Mint sprig, for garnish (optional)
Line an 8-by-8-inch baking dish with parchment paper, allowing a 1-inch overhang on all sides.
Put cashews in a medium bowl and cover with water. Set aside at least 30 minutes. When ready to use, drain and discard water.
Make crust: In the bowl of a food processor, process rolled oats until finely ground. Add walnuts, dates, ½ tablespoon coconut oil, cinnamon if using and a pinch of salt. Process until mixture just holds together. If needed, add 1 or 2 additional dates to achieve the right texture. Press mixture into prepared baking dish and set aside.
Make filling: Cut lemon in half. Seed one half and put seeded half in the jar of a high-powered blender. Remove zest of second half and reserve for garnish. Juice the second half and add the juice to the blender along with drained cashews, remaining ⅓ cup coconut oil, maple syrup, water, vanilla, almond extract and a pinch of salt. Blend until completely creamy and smooth.
Pour over crust in prepared baking dish, then top with blueberries, pressing them into the filling but leaving some on top. Cover pan and refrigerate at least 2 hours before serving.
When ready to serve, garnish with reserved lemon zest and mint sprig, if desired.
Serves 8.
Per serving: 472 calories (percent of calories from fat, 65), 11 grams protein, 33 grams carbohydrates, 4 grams fiber, 36 grams total fat (12 grams saturated), no cholesterol, 71 milligrams sodium.