Eat to Energise and Release Body Fat › Energise Recipe 33

Lemon Cheesecake

Prep 20 min + 6 hrs soaking + 6 hrs freezing · Serves 5

Ingredients

• Cheesecake: 1 cup cashews, soaked 6 hrs
• 3 tbsp jaggery powder
• 1/4 cup water
• 3 tbsp lemon juice
• Lime gel: 4 medium leaves of spinach
• 1/4 cup cashews, soaked 6 hrs
• 1/4 cup jaggery powder
• 1/2 tbsp lemon juice
• 1/2 tbsp lemon zest
• 1/2 tsp lemon zest (finely grated from a fresh lemon peel)
• Ginger crumble: 1/2 cup almonds, roasted
• 2 tbsp jaggery powder
• 1/2 tsp grated ginger
• Pinch of rock salt

Method

1. For the cheesecake: place all the ingredients into a blender and blend until smooth. Pour into a shallow glass or steel container and freeze for about 6 hours.
2. For the lime gel: blend all ingredients until smooth. Pour into a squeeze bottle and refrigerate.
3. For the ginger crumble: pulse the roasted almonds into a small mixing bowl. Add the remaining crumble ingredients to the same bowl and mix.
4. Once frozen, cut into squares, circles, triangles, or any other shape you want. Store in the freezer until ready to serve.
5. To assemble: place a piece of ginger crumble on a plate, then a piece of cheesecake on top of each pile. Garnish and serve with the lime gel.

Highlights: High in magnesium, iron and zinc.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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