Lemon Ginger Cheesecake is a very popular dessert in the United States. The cake is made of a mixture of lemon, ginger ale, and cream cheese. Most people prefer a crust made of graham cracker crumbs, but some people like to add the option of chocolate or pineapple chunks to their dessert. If you are going to make this dessert for someone else, remember that it is always nice to add some variety by using different flavors. This recipe will require you to use a non-stick graham cracker crust.
Start out by preparing all of your main ingredients together in a bowl. You will need lemon juice, the lemon ginger cheesecake mix, and a small handful of chocolate chips. Combine all of your ingredients together in a large bowl and stir until everything is well mixed. Once you have completely combined all of your ingredients, allow them to completely cool off.
Next, you will want to prepare your baking soda. It is important to use baking soda because it will produce a lighter and less messy dessert. You will also find that this recipe produces a lighter, fresher flavor than a traditional paleo cheesecake. Using baking soda in this recipe produces a dessert that is not only pale in color, but tastes delicious as well.
Once all of your ingredients are completely prepared, you will need to assemble your vegan ingredients. The major ingredient that you will need for this delicious dessert is soaked cashews. These nuts are incredibly high in healthy fats and can be used instead of butter or oil. It is important that cashews are soaked until they are very soft. Once they are soft, you can mash them up using a food processor or a fork.
Making Lemon Ginger Cheesecakes
One of the most important things that go into making a healthy lemon ginger cheesecake recipe is using a high quality sweetener. In this recipe, we use agave nectar which is a vegan sweetener. Agave nectar has a wonderful, subtle flavor and produces absolutely wonderful results when combined with the flavors from the cheesecake mixture. You will want to make sure that you have enough to evenly distribute the sweetener between all of your ingredients.
If you are going to add other sweeteners to your healthy lemon ginger cheesecake recipe, you may want to consider using a high quality natural sweetener. This would include erythritol and stevia. Both of these sweeteners produce a delicious, highly-flavored finished product. Erythritol is highly preferable over stevia as it is more easily digested by the body. As for stevia, it is often used as a calorie reduction measure in food, but it has a distinct flavor of its own.
Along with using the lemon ginger cheesecake recipe that I shared with you from our last article, you will also need to acquire raw cashews. The best way to prepare raw cashews is to boil them in 2 cups of water for about twenty minutes. Once they have cooked, you can strain them from the water and place them in a food processor or blender to puree them. In this raw form, you will want to add about one tablespoon of coconut oil and mix together until smooth.
After you have pureed your ingredients, it is time to prepare the crust. For this recipe, you will not need any type of crust. We used standard cookie sheets which were already made so all you had to do was press the ingredients into the bottom of the pans. Our preferred method of preparation was to allow the cheesecake to cool on the pan for about two hours before placing the actual crust on top. When the crust was done, we simply removed it from the oven and cut it into wedges which were easier than we ever thought it would be!