Strawberry Lemon Cheesecake

I made this recipe last night and it came out sublime.  Next time I will take photos of my own creation.  But for now, enjoy this recipe and visit this blog for other fantastic recipes!  The Bee's Knees Kitchen

Strawberry Lemon Cheesecake

Graham Cracker Crust:

• 1 c Almond meal
• 1/2 c Dates
• 1 tbls Agave Nectar
• 1 tbls Filtered Water
• 1 tsp Cinnamon
• 1 tsp Vanilla Powder
• Pinch of Celtic Sea Salt

To make the crust, process the dates in a food processor until they form one ball.  In a large bowl add the almond meal and dates and blend using your hands.  Add the agave, water and salt and continue blending.  Press to the bottom of an 8″ spring form pan, being sure to create a hill at the edges as show in the pictures above.
Lemon Cream Cheese Filling:

• 1 1/2 c Cashews
• 1/3 c Lemon juice
• 1/4 c Coconut Oil, melted
• 1/4 c Agave Nectar
• 2 tbls Filtered Water
• 2 tbls Almond or other Nut Milk
• 1 tbls Lemon zest
• Seeds from 1 Vanilla Bean or 1 tsp Vanilla powder

Add all the ingredients in a blender and blend until completely smooth.  Pour the filling over the Graham Cracker Crust and smooth over the top to create an even surface.
Strawberry Topping:

• 1 c Strawberries, chopped
• 1 tsp Agave Nectar
• 1/2 tbls Flax Meal (optional, to thicken)

Blend the strawberries and agave in a Magic Bullet or blender, very briefly.  You want to have a chunky consistency with small pieces of strawberries.  Using a large spoon, spoon the Strawberry Topping over the top of the Lemon Cream Cheese Filling and smooth over the top.  Let set in the fridge overnight.
To serve, remove the spring form sides and garnish with lemon zest and a small strawberry on each slice.

Makes 1 8″ Cheesecake