- 1 C lucuma powder
- 1½ C almond flourground toasted almonds
- Pinch of sea salt
- 1/3 C agave syrupmaple syrup
- 1 split vanilla bean Seeds scraped2 t vanilla extract
- 3 T Water
Filling and Peaches
- 3 C raw cashews
- ½ C agave syrup
- ¼ C finely ground raw cane sugar
- ¼ C coconut butteror oil
- 3 T finely grated Meyer lemon zest
- 3 T Meyer lemon juice
- 1 split vanilla bean Seeds scrapedor 2 t vanilla extract
- ¼ t grated nutmeg
- sea salt to taste
- 2 peachesripe yet firm
- or other spray oil Coconut spray oil
- Lavender Syrup
This recipe is provided and published by Wicked Healthy. In their latest book, they provide to their readers 129 seriously wicked recipes for everyday meals and dinner parties alike while teaching them how to kick back and indulge now and then. Their drool-inducing recipes include Sloppy BBQ Jackfruit Sliders with Slaw and Grilled Peaches with Vanilla Spiced Gelato and Mango Sriracha Caramel.
Cashew cream and coconut butter create a rich and smooth texture for this raw cheesecake. The raw crust is unique: Itʼs made with dried and powdered lucuma, a Peruvian fruit that tastes sort of like graham crackers when ground. Look for lucuma powder in health food stores and online—itʼs worth seeking out. The crust is from our staple cheesecake at SAF, my London restaurant, and I adapted the recipe from my pastry chef, Amy Levin. A few grilled peaches and some lavender syrup complement the sweet acidity of the Meyer lemon. Garnished with small-diced peaches and fresh lavender flowers, it makes a fantastic summer dessert.
How to Make the Crust:
- Combine the lucuma powder, almond flour, salt, agave, and vanilla in a food processor.
- Pulse to combine,then pulse in just enough water to give the ingredients the appearance of a moist, fine crumble.
- Pinch a piece in your hand and it should hold together for a second or two, then crumble apart. Adjust the water to achieve that consistency.
- Spread the mixture in a 10-inch springform pan or 13- x 9-inch pan. Press it firmly to create an even layer of crust across the bottom of the pan.
How to Make the Filling:
- Soak the cashews in water to cover for a few hours or overnight.
- Drain the cashews and place in a blender (preferably high-speed).
- Add the agave, sugar, coconut butter, lemon zest and juice, vanilla, nutmeg, and salt. Blend until smooth.
- The filling will be thick! Taste and adjust the sweetness (agave or sugar) and acid (lemon juice) until it tastes balanced to you.
- Spoon the filling over the crust and freeze until set, at least 1 hour. You can also cover and keep the cheesecake frozen for up to a month.
How to Make the Peaches:
- Pit the peaches by cutting lengthwise around and down to the pits.
- Twist apart the halves and discard the pits.
- Slice the peaches into .-inch-thick rounds.
- Spray the slices on both sides with oil spray to help prevent sticking.
- Heat a grill pan over high heat (or light an outdoor grill).
- When hot, grill each slice until marked with deep brown stripes, 2 to 3 minutes per side. Remove to a cutting board and cool slightly.
- Use a ring mold or round cookie cutter that is slightly smaller than the peach slices (2- to 3-inch diameter) to cut the peaches into perfect rounds.
- If frozen solid, thaw the cheesecake until itʼs just cold. Cut the whole cake into slices or punch out rounds as shown in photo. (See Pro Tips for ways to use the scraps of cheesecake.)
How to Assemble:
- Place a round of cheesecake on each plate and top with a grilled peach round.
- Drizzle the lavender syrup on the plate around the cheesecake just before serving.
- If you canʼt find lucuma powder, you could use 1 cup crushed graham crackers.
- Enjoy the leftover scraps of cheesecake as snacks, or layer them up into a trifle with fresh berries and Plant-Based Whipped Cream.
Photo credit: Eva Kosmas Flores