Lemon, Honey, and Cardamom Cheesecake

Spirit of the Dawn Cuisine

Lemon, Honey, and Cardamom Cheesecake

16 small, rich servings

all ingredients raw and organic

Serve this tangy cheesecake with Mango Chutney infused with Cardamom.

Coat the bottom of a 10-inch springform pan with Coconut Oil.

Cut a piece of parchment paper to size and line bottom of pan.

Coconut Macadamia Nut Crust

In a food processor add:

9 ounces (2 cups) Macadamia Nuts (unsoaked)

6 oz. chopped Medjool Dates (about 8-10 pitted dates)

½ cup Shredded Dried Coconut

Pinch Himalayan Pink Crystal Salt

Process till the large date pieces disappear, nuts begin to release their oils,

and mixture forms a glistening ball in the processor.

Press into bottom of springform pan till evenly distributed and flat.

Pop into freezer to firm.

Lemon, Honey, and Cardamom Filling

In a Vitamix or other high-powered blender add:

1 pound (3 rounded cups) Cashews,

soaked for 6 hours,

drained, rinsed well, and drained again

1 cup freshly squeezed Lemon Juice (about 5 Lemons)

1 cup Honey

1 cup Coconut Butter

1 Vanilla Bean,

slit with sharp knife lengthwise and using spoon,

scrape out the goodies inside

1/8 teaspoon Cardamom Powder

¼ teaspoon Himalayan Pink Crystal Salt

Using the tamper or plunger,

begin to blend the filling ingredients first on medium and then on high speed.

Motor will heat up warming mixture slightly.

Turn off blender motor and continue to plunge

to help melt the Coconut Butter and incorporate it into the mixture.

Blend and plunge some more, then taste and adjust ingredients.

If not sweet enough, add 1 to 2 Tablespoons Honey.

If not tangy enough, add juice of ½ Lemon.

If not tasty enough, add a pinch of Salt.

If not complex enough add another 1/8 teaspoon Cardamom.

Resume blending and plunging on high speed

till mixture is very rich and creamy smooth.

Do a final tasting and pour filling into springform pan

scraping out all of the mixture from the blender.

Using a spatula, spread filling evenly over crust.

Place in freezer uncovered on a level shelf.

Cover with aluminum foil when cool.

To Serve

Store in freezer to serve in a few days

or to firm up to serve later that day.

Place in refrigerator to unfreeze hours before serving

or remove from freezer and let sit for 1 hour to reach serving temperature.

To serve, place pan on cake platter and unbuckle to remove sides.

Delicious served with Mango Chutney.

Enjoy!

Bulk organic herbs, spices and essential oils. Sin