Lemon Cheesecake (Topped with Pineapple Sauce)

For his 60th birthday, W wanted something lemon this year...so I came up with a Lemon Cheesecake, topped with pineapple sauce. It turned out fabulous, although we all agreed it tasted better without the pineapple sauce. Maybe strawberries or blueberries would be even better. But the lemon cheesecake was awesome and tasted even better the second day. Very light and creamy. The Birthday Boy was very happy!

This cake was adapted from Ani Phyo's Strawberry Kream Cheezecake (Raw Food Desserts).

Lemon Cheesecake
Crust
1 1/4 cups almond flour/meal
1/4 cup macadamia nuts
pinch of sea salt
3/4 cup Medjool dates, chopped 

Filling
3 cups cashews, (soaked 2 hours)
1 1/2 cups water
1 1/2 Tbsp lemon zest
1/4 cup cacao butter, melted
2 Tablespoons coconut oil, melted
1 1/2 teaspoons vanilla extract (alcohol free) (or 5 drops Medicine Flower Vanilla Extract)
2 drops Medicine Flower Lemon Extract (optional)
3/4 cup lemon juice
2 tsp sunflower lecithin (optional)

Topping
1 1/2 cups pineapple
2 Tbsp clear agave (or honey)

(Option: In place of pineapple, use fruits, like strawberries, kiwi, blueberries, etc.  When using other fruits, adjust the sweetness to your taste).

Preparing Crust
Add macadamia nuts to food processor until finely ground. Add dates and salt, and process until it balls up. Add almond meal and process or knead together with hands.

Sprinkle bottom of fluted pie pan (with removable bottom) with a bit of almond meal.

Press dough into pan, creating a very thin crust. If using a fluted pan, be sure to press crust 3/4 of the way up the side of the pan.

Preparing Filling
Put shaved cacao butter and coconut oil in a metal bowl. Either melt in dehydrator or place over a smaller metal bowl, filled with hot water.

Combine all ingredients except the lecithin in a high speed blender until creamy. Add the sunflower lecithin and mix well. It should be very thick and creamy.

Spoon into crust and refrigerate 2 hours to allow cake to firm and set.

Prepare Topping 
Pulse pineapple or other fruit in blender. Add sweetener and pulse again, creating a chunky sauce.

To Serve:
Gently remove cake from pan. Pour topping over the filling and serve immediately.

Store in refrigerator for 2-3 days or freeze for several weeks.

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