Golden Lemon Cheesecake

A bright, creamy, and healthier lemon cheesecake infused with Clover Ferments Turmeric Kvass for a subtle golden warmth and citrusy finish.

Ingredients

Biscuit Base

• 1 cup ground almonds
• ½ cup coconut threads
• ½ cup gluten-free flour (or spelt/plain flour)
• Zest of 1 lemon
• ¼ cup maple syrup
• 75g butter or coconut oil, melted
• ½ tsp baking powder
• Pinch of sea salt

Lemon Filling

• 2 cups cashews
• ½ cup fresh lemon juice, strained
• Zest of 3 lemons
• ½ cup coconut oil, melted
• ⅓ cup Clover Ferments Turmeric Kvass
• ½ cup maple syrup

Uses 4 lemons in total.

Method

Prepare the Base

1. Preheat the oven to 160°C bake. Line a 20cm slice tin or small cake tin with baking paper.
2. In a bowl, combine the ground almonds, coconut threads, flour, lemon zest, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter (or coconut oil) and maple syrup.
4. Pour the wet mixture into the dry ingredients and stir until well combined.
5. Press the mixture firmly and evenly into the prepared tin.
6. Bake for 15 minutes, or until lightly golden around the edges. Allow the base to cool completely before adding the filling.

Make the Filling

1. Place the cashews in a bowl and cover with boiling water. Soak for 10 minutes, then drain well.
2. Add the soaked cashews, lemon juice, lemon zest, melted coconut oil, turmeric kvass, and maple syrup to a high-speed blender.
3. Blend until completely smooth and creamy, scraping down the sides as needed.
4. Pour the filling over the cooled base and smooth the top.
5. Place in the freezer for 1–2 hours, or until set.

To Serve

Slice and serve chilled.

Store in the fridge for up to 1 week, or freeze for up to 3 months. Allow frozen slices to soften slightly before serving.