This is the third raw cheesecake to appear on Bake Club. It's always good to experiment with these things. I made a double recipe to fit a 25cm round cake tin, one of the three cakes I made for my birthday party. I only throw a party once a decade. so I'm happy to make the effort to cater for a whole bunch of diets. I have a few vegan gluten-free friends so I decided to make all the cakes free of gluten, dairy and sugar.

This recipe is adapted from Raw Cake by Daisy Kristiansen and Leah Garwood-Gowers (Bluebird, 2017).

1 c cashews
1/2 c almonds
1/2 c activated buckwheat
1/2 c pitted dates, soaked in hot water for 5 minutes then drained (keep the water for smoothies)
1/4 c liquid sweetener (I used rice syrup)
pinch sea salt

3 c cashews, soaked for at least 2 hours then drained
flesh from 1 young coconut (optional, but makes for a smoother cake)
3/4 c brown rice syrup (or maple or honey or coconut nectar)
1/2 c coconut oil, melted
1/2 c cacao butter, melted
1/2 c lemon
zest of 1 lemon
1/2 tsp turmeric powder
2 c fresh or frozen blueberries

Line a 20cm round cake tin with baking paper or plastic wrap.

Make the base by blending the nuts and buckwheat in a food processor until crumbly. Add rest of ingredients and mix well. Press firmly and evenly into your cake tin and pop in the freezer.

Add the cashews, sweetener, coconut oil and cacao butter into a blender and blend until smooth. Transfer half the mixture into a separate bowl. Add lemon juice, zest and turmeric to the remaining mixture and blend well. Taste and add more sweetener or lemon juice if required. Pour this into a second bowl. If you'd like to decorate with the lemon cream put a few tbsp aside for later.

Add the other half of the mixture back into the blender with the blueberries. Blend until combined and taste; add more sweetener if needed. Pour it back into the bowl.

Take the base out of the freezer. Alternatively spoon equal-sized dollops of the blueberry and lemon cream into the tin. Jiggle the tin to even out and remove any air bubbles. Using a knife or chopstick swirl through the mixture to create a marble pattern.

Return to the freezer to set. Once you remove the paper/wrap use a warmed palette knife or spatula to smooth the sides and edges.

To decorate you can pipe rosettes of lemon cream around the edge or add fresh berries, edible flowers, lemon zest or coconut flakes. I decorated mine with blackcurrant jellies.