2 0
Chelsea’s Lemon Mousse ‘Cheesecake’

Share it on your social network:

Or you can just copy and share this url

Ingredients

Base
1 1/2 Cups Alison’s Pantry deluxe natural nuts
1 Cup Alison’s Pantry shredded coconut
3/4 Cups Alison’s Pantry wholegrain oats
1/3 Cup Alison’s Pantry sultanas
Zest of 1 Lemon plus 2 tsp Juice
1 Tbsp Coconut Oil
1/4 tsp Salt
Filling
2 Cups Alison’s Pantry natural cashews pre-soaked, in water for at least 4 hours – or overnight in the fridge, then drained and well rinsed
1/2 Cup Lemon Juice
1/2 Cup Coconut Oil Melted
1/2 Cup Caster Sugar
1 tsp Pure Vanilla Extract
3/4 tsp Salt
1 1/4 Cups Thick Coconut Yoghurt
Zest of 4 Lemons
1 x 400g Can Chickpeas

Chelsea’s Lemon Mousse ‘Cheesecake’

  • Medium

Ingredients

  • Base

  • Filling

Directions

Share

Steps

1
Done

Base

Line the base and sides of a 23cm tin with baking paper.

2
Done

Add the base ingredients to a food processor and whizz until you have a nice fine crumb – tilting the processor sometimes helps it blend better. It will probably need a good minute or so, until the mixture gums a bit when you press it between your fingers. Tip out into the prepared tin and flatten into an even layer.

3
Done

Filling

Add to the food processor prepared cashews, lemon juice, coconut oil, sugar, vanilla and salt. Whizz on high for a few minutes (scrape down the sides once or twice) until the mixture silky smooth – it may take a while. Scrape the mixture into a large mixing bowl.

4
Done

Add the coconut yoghurt and lemon zest to the bowl, and fold to combine.

5
Done

Drain the tin of chickpeas so the liquid goes straight into another medium mixing bowl (keep the chickpeas to use in another recipe). Using an electric beater, beat on high for a good few minutes, until the mixture is super thick and voluminous, white and fluffy, and forms very stiff peaks.

6
Done

Add ¼ cup of the aquafaba fluff to the cashew mixture and fold with a spatula to aerate it. Then add about three-quarters of the remaining fluff and fold in to evenly combine (if you add the whole lot that’s fine, it will just be a very light cheesecake texture).

7
Done

Scrape the lemon mixture into the tin on top of the base and smooth out. Cover tightly and freeze for 4-5 hours, or overnight.

8
Done

To serve, remove from the freezer about half an hour beforehand. (If you need to wait longer than that you can put it in the fridge it will keep its shape perfectly). Pull off the paper and adorn the top with berries of your choice. Dust with icing sugar. Use a hot sharp knife to cut into slices.

The Cafe

previous
Kelly’s Herby Barley Salad
next
Sam Mannering’s Persian Love Cake
previous
Kelly’s Herby Barley Salad
next
Sam Mannering’s Persian Love Cake