1.5cupsPaleo Vanilla Waferscrushed - homemade or store bought
2tablespoonshoney
2 - 3tablespoonscoconut oilor ghee
Filling
2cupscashewssoaked in water overnight
1cupcoconut cream
2tablespoonshoney
.33cupfresh lemon juice
Topping
1cupPaleo Lemon Curd
Instructions
Spray a 7-inch springform pan with olive oil. Set aside.
In a large bowl, mix the crushed vanilla wafers with the honey. Add one Tablespoon of oil/ghee at a time until mixture holds together.
Pour the mixture into the prepared pan and press into the bottom until smooth. Set aside.
Drain the cashews and place them in a blender.
Add the coconut cream, honey, and lemon juice. Puree until completely smooth.
Pour the filling over the prepared base and smooth over the top until even.
Place the pan into the freezer for 1 to 2 hours to set.
Remove the cheesecake from the freezer and top with lemon curd, spreading it evenly over the top.
Place in the refrigerator until chilled and completely set.
Remove the outer ring from the pan. Run a large knife under the base to loosen it, and lift the cheesecake off the pan with a large spatula and place on a cake plate.
Slice and serve.
Store unused portions in the refrigerator for up to 3 days.
I soaked my cashews for 3 hours, and my son didn't like the texture. Soaking them longer makes them smoother when they are blended, I'm just impatient.
For the coconut cream: refrigerate a can of full-fat coconut milk until solid. Remove without shaking, open with a can opener, and scoop out the solid coconut cream on top. Discard the liquid.
For clean slices: run a chef knife under hot water before slicing, wipe off the blade and run under hot water again between slices.
I used this springform pan to make my Paleo Lemon Cheesecake.