Goji Berry Citrus Cheesecake
Lemon Cheesecake Filling
3/4 cup raw unsalted cashews, soaked overnight and drained
1/4 cup fresh lemon juice
1/4 cup filtered water
3 tbsp maple syrup
4 tbsp coconut oil, melted
Goji Berry Orange Cheesecake Filling
1/4 cup goji berries
1/2 cup orange juice
Throw the cashews, lemon juice, water, maple syrup and melted coconut oil in a high-speed blender and blend until smooth.
Remove half of the lemon filling, and set aside. Add the goji berries and orange juice to the other half in the blender and blend until you get a creamy consistency.
1 cup raw walnuts
1 tbsp coconut oil, melted
1/3 cup shredded coconut
4 medjool dates, pitted and chopped
1 tsp vanilla
Pinch of sea salt
Crush the walnuts and shredded coconut to crumbs in a food processor.
Add the rest of the ingredients and process until the mixture is fine and sticky.
Press into the bottom of a 6" springform pan and pour the first layer of lemon filling (make sure to tap the pan on the counter to even the filling and release air bubbles).
Freeze for 10 minutes as this will help solidify the filling before adding your second layer. Then pour the second layer of goji berry filling. You can add as many layers as you want by using this method.
Once satisfied, place your cheesecake in the freezer and let set for 3-4 hours or until completely firm. You can either serve frozen or let thaw at room temperature for 10-15 minutes. Best kept in the freezer for up to 2 weeks.
If your dates are not sticky and moist, you can soak them in warm water for 10 minutes then drain. But to be sure to drain thoroughly and pat dry to prevent the crust from getting soggy.
To quick-soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.