Recipe: Lemon Blackberry Cheesecake

It’s that time of year. The days are long and warm, family and friends stop by to share a meal, and the bounty of the land is in full swing. Once again, Lancaster County astounds us all. What better way to celebrate this special time with special people than by making a dessert fit for the occasion? This vegan and gluten-free lemon blackberry cheesecake is the perfect choice!

Cheesecake dates back over 4,000 years to ancient Greece, used and modified throughout human history as a celebratory dish, and this one is no exception. The flavors are well-balanced, the lemon shining through and the sweetness matched with the zing of berries and lemon zest. Done in a blackberry layer and a lemon layer, this is sure to make mouths water as soon as you cut into it.

Equally as important as the ratios in the recipe is the quality of ingredients. Fair trade coconut products help ensure workers are paid adequately. Chem-free and organic practices help ensure that your body is happy and the soil stays fertile. Low or no-spray berries are especially important due to the permeability of their skins. It is through wholesome food and awareness of the food system that we can honor ourselves and our planet.

Every ingredient needed for this delicious recipe can be found at Lemon Street Market. An asterisk beside the ingredient means it can be purchased in bulk, so you can bring your own containers to the store. We calculated the total cost of the ingredients to make this cheesecake at about $35.

Vegan & Gluten-Free Lemon Blackberry Cheesecake

1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour. Drain thoroughly.
2. Preheat oven to 350°F. Line a 9” standard pie pan with parchment paper, or try using a bit of coconut oil. Set aside.
3. Grind salt if it’s coarse. Add oats, almonds, and sea salt to a high speed blender and mix on high until a coarse meal is achieved. Remove lid and add the melted coconut oil and dates (make sure to remove the pits). Mix until you get a loose dough. You should be able to press it into the pie tin with ease. If it’s too dry, add another date or some coconut oil.
4. Transfer mixture to your pie tin and spread evenly to distribute. Either press down by hand and estimate evenness (like what I did) or place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly. Goal is to make it evenly distributed and well-packed. I brought it up on the sides about a quarter inch from the top of the pan.
5. Bake for 15 minutes, then increase the heat to 375°F and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 325°F.
6. Once cashews are soaked and drained, add to a high speed blender with coconut cream, vegan cream cheese, arrowroot starch (or cornstarch), vanilla, maple syrup, coconut oil, lemon zest, lemon juice, and sea salt. Blend on high until very creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more lemon juice for acidity, lemon zest for tartness, salt for flavor balance, and maple syrup for sweetness.
7. Pour out about half of the mixture into another bowl while keeping the rest in the blender container. To the mixture in the blender, add a handful of blackberries. Pulse or mix on low until the color is even. Add more to taste.
8. Pour the blackberry filling over the pre-baked crust until it’s halfway up the crust and spread into an even layer. Tap on counter to remove air bubbles.
9. Bake for 30 to 45 minutes or until the center doesn’t move very much. (And the color has gotten more vibrant!) This should be firmer than the “jiggliness” you typically look for since the second layer will go on top. Let it cool down for at least half an hour.
10. Add the pure lemon layer gently. Do this by pouring closely to the other layer to reduce the impact. Fill to just below the top of the tin (over the top of the crust). Tap on counter to remove air bubbles.
11. Bake for 30-45 minutes or until the edges look slightly dry and the center appears jiggly but not liquidy. When you shake it, it will have some give to it, and only the center should jiggle.
12. Let rest at room temperature for a few minutes, then transfer to refrigerator to let cool completely (uncovered). Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.

Today’s post is a recipe created and photographed by Lemon Street Market team member Elke! Elke is passionate about local food and loves creating delicious dishes to share with friends. If you see her in the store, say hello!