Lemon caramel cheesecake with grape jelly

Jelly possibilities are endless.

lemon caramel cheesecake with grape jellyThis is what can happen when my brain decides on the spur of a moment to experiment and combine a creamy raw cheesecake with tangy (and cold!) grape jelly. Gorgeous little thing isn’t it? If I dare say so myself. And it’s even lighter than your ‘normal’ raw cheesecake. After all, half of it is just water, seaweed and grapes! But don’t let the word seaweed put you off. You won’t even know it’s there.

This no-bake raw cheesecake/tart/jelly cake or whatever you’d like to call it is mouthwatering delicious. We find the flavors very balanced: it has a nutty base with a thin ‘caramel’ layer, then a sweet lemony and creamy filling, and it’s all topped with a refreshing and zesty jelly with fresh (tri-colored) grapes. A delight to look at and very easy to make.

It’s the first time we make something of the sort so we’ve only tasted it with grapes. But in our opinion the combinations here are endless!

lemon caramel cheesecake with grape jellyThe recipe makes for about 6-8 servings.

To make the base we used:

1 cup almonds, crushed 
1/2 TBSP date paste*
3 TBSP dessicated coconut

We mixed all these by hand, then lightly pressed the mixture into the pie shape. We placed it in the freezer for 5 minutes.

Date paste is simple dehydrated dates mixed with a bit of water with a mortar and pestle until it reaches the consistency of caramel.

Once the 5 minutes (or so) passed, we used:

1 and 1/2 TBSP date paste

We spread this on top of the base as even as possible and placed it back in the freezer.

For the raw cheesecake filling we used:

1 and 1/2 cups cashews 
5-6 TBSP freshly squeezed lemon juice
1 TBSP honey (maple syrup for vegan/vegetarian)
1/2 cup water

We mixed all the ingredients in a powerful blender until it reached a creamy and smooth texture, which we scooped on top of the caramel layer. We covered and placed the cake back in the freezer while finishing with the rest.

For the grape jelly we used:

2 cups water 
2 TBSP agar agar
1 TBSP freshly squeezed lemon juice
1 cup grapes, washed

We brought the water to a boil then poured it in a bowl over the agar agar powder and lemon juice. We thoroughly stirred to make sure the powder is completely dissolved then put the bowl in a cold water bath to help it cool faster. While the soon-to-be-jelly was cooling, we decorated the ‘cheesy’ layer with the fresh grapes (making sure to put as many as would fit). Once the jelly-to-be was at room temperature but not yet set, we carefully poured it on top of the grapes (a ladle is useful at this stage), covered the cake and quickly placed it in the fridge.
In about 30 minutes it should be all done.

If you like this cheesecake (and if you like us *blush*) don’t forget to enter our very first giveaway to celebrate Women’s Day! We’re giving away the most adorable handmade, upcycled bag that can be yours in 2 itsy bitsy steps. Go HERE (and scroll down) to see how.

handmade grocery bagC.

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