Bei unserem heutigen Rezept dreht sich nämlich alles rund um die gelb-säuerliche Superfrucht Zitrone, die für unseren Raw-Lemon-Cheesecake verwendet wurde und uns ganz nebenbei auch noch mit einer Menge Vitamin C und Kalium für Herz und Muskeln versorgt.
Der zart cremige Genuss unseres Bio-Kokos-Cashewmus verfeinert die Zitronencreme zu einer absoluten Perfektion!
Für den Boden: Alle Zutaten in einem Mixer grob vermischen und anschließend in die mit Backpapier ausgelegte Form drücken. Anschließend die Masse zum Festwerden in den Kühlschrank stellen.
Für die Zitronen-Masse: Die eingeweichten Cashewnüsse abseihen und zusammen mit allen anderen Zutaten im Mixer zu einer cremigen Masse mixen. Anschließend auf den Bodenteig gießen und glattstreichen. Zum Festwerden für sechs Stunden in den Gefrierschrank stellen.
Sobald der Lemon-Cheesecake fest geworden ist, aus der Form nehmen und in Stücke schneiden. Mit Zitronenschale und Abrieb dekorieren.
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