Lemon Mixed Berry Cheesecake! Sweet Meyer lemons are mixed with boysenberry, raspberry, and blueberry in this little gem. The crust with its pecan base complements this flavor burst perfectly. And, if you are wondering about the beautiful yellow color running throughout the cake, I added turmeric to achieve the rich yellow as well as bring out the flavors. Heavenly!

Lemon Mixed Berry Cheesecake

Note: This cake has a total of 4 recipes. Prepare all the recipes the day before and let them sit in the refrigerator overnight to set.

Frosting Ingredients:
2 cups Thai young coconut meat
4 tbsp. lemon juice
¼ cup of agave
1/8 tsp. Himalayan sea salt
1 tsp. vanilla extract
1 tbsp. lemon zest
½ cup melted coconut oil
2 tbsp. turmeric powder
2 tbsp. lecithin granules ground to powder

Directions:
Place the coconut meat, lemon juice, agave, salt, vanilla, lemon zest and turmeric into a Vitamix. Blend until creamy smooth. Turn the Vita Mix on low and pour in the coconut oil. Pour in the lecithin powder and do not over mix it. Remove it from the Vitamix and place it in an airtight container. Place it in the refrigerator and let sit overnight.

Crust Ingredients:
1 ½ cups finely chopped pecans
½ tsp. Himalayan sea salt
20 pitted medium sized dates
½ cup filtered water
1 tsp. vanilla extract
¼ cup agave
2 tbsp. melted coconut oil

Directions:
Place the dates and water into a measuring cup and let soak for ½ hour. Take a spring form pan, 7” x 3” with a removable bottom. Chop the pecans into small pieces using a Cuisinart with an S blade. Set aside. Place the dates and water into a Vita Mix. Blend until a date paste is created. Add the salt, vanilla, agave, and the coconut oil to the dates in the Vitamix and blend until evenly mixed. Pour the mix into a large bowl. Add the nuts to the bowl and hand mix them in. Take the spring form pan and coat it with coconut oil. Take the crust and place it into the pan. Press it down using a flat press until it is solid and evenly distributed in the bottom of the pan. Cover the pan with saran wrap and place it into the refrigerator while making the filling.

Mixed Berry Jam Ingredients:
2 cups medium sized pitted dates
2 cups frozen mixed berry blend (Trader Joe’s)
1/8 tsp. Himalayan sea salt
¼ tsp. lemon juice
3 tbsp. melted coconut oil

Directions:
Thaw the berries. Add the thawed berries with their juice to the dates. Let them sit for ½ hour. Place the berries, dates, salt, and lemon juice into a Vitamix. Blend until creamy. With the blender on low, add in the coconut oil. Remove from the blender and place the berries into an airtight container and place into the refrigerator.

Filling Ingredients:
Note: You will need to soak 2 cups of cashews in filtered water for 2 hours prior to making this recipe.

2 cups cashews
¼ cup organic agave or maple syrup
½ tsp. vanilla extract
¼ tsp. Himalayan sea salt
¼ cups melted coconut oil
¼ tsp. lemon juice
15 drops raspberry medicine flower extract
1 Handful of Mint leaves
2 tbsp. lecithin granules (ground to powder)

Directions:
Drain the cashews and place into a VitaMix. Add salt, agave, vanilla, lemon juice, and raspberry extract and blend until creamy smooth. Turn the blender on low and add coconut oil. Add the lecithin and do not over blend. Remove from the Vita Mix and place it into the cake pan. Take the berry jam from the fridge. Take ½ the jam and make dollops around the outside edge of the cake. Place one in the middle. Place the remaining half of the jam and place it back into the refrigerator. Take a chopstick and swirl the jam into the filling without affecting the crust. You will be marbleizing the cake. Take the cheese cake and place it into the refrigerator overnight to set.

Next day assembly:
Remove the frosting from the refrigerator. Let it sit at room temperature for 20 minutes. Take the cheesecake and gently place a thin knife in between the sides of the pan and the cake in spots just to loosen it before removing the side of the pan. Take a Wilton trim and turn ultra-cake turnable rotating cake stand, a Wilton angle icing spatula, a Wilton 8” cake lifter, some Wilton disposable 18” decorative bags, and a Wilton 1M pastry tip. Take the cake lifter and remove the cake from the bottom of the pan and place it onto a decorative plate. Place the plate onto a turntable. Take the berry jam from the fridge. Take the icing spatula and smooth the sides of the cake by rotating the turntable. Take the jam and place it onto the center of the cake. Spread it evenly over the top of the cake with the spatula. Take the frosting and fill your pastry bag half full. Place florets all around the base of the cake on the plate. Place a row of florets on the top of the cake around the outside edge. Then place another row below that one around the top side of the cake. Place one large floret right in the top center of the cake. Take the mint leaves and place them in the large floret on the top forming a beautiful mint flower. Refer to the photo if needed for the decorations.

Will last 3 to 5 days in the refrigerator. Will last 1 month in the freezer.