Lemony cheesecake with hemp seed base

Well this was something of an experiment! After looking at many beautiful images of raw cheesecakes that are gluten free and refined sugar free I was constantly struck at how time consuming they are and how many ingredients they take... I am something of a lazy cook, there had to be a simpler way!

So, I found gluten free Weetbix in the cupboard and mixed in some hemp seeds, coconut oil, maple syrup and shredded coconut. Voila, a cheesecake base was born! The hemp seeds add a lovely texture and nutty taste to the base. I would replace the shredded coconut with desiccated next time.

The next conundrum was the topping. I'm not dairy free but I am on lactose free and low fat dairy, and if possible goat cheese and yoghurt. So, I choose ricotta and low fat cream cheese. I'm still playing with the ratio, and I may try baking the next one with an egg mixed through to see which is best - raw or baked.

For my first attempt I'm quite happy - and it is very tasty.  Lemon and maple syrup are a match made in heaven!

Prep time: 10 mins
Mix time: 10 mins

Ingredients

Base / Crust
4 crushed gluten free Weetbix
3 tablespoons real maple syrup
3 tablespoons hemp seeds
1/4 shredded coconut (you can use desiccated too)

Topping
250gm ricotta
1/4 cup low fat cream cheese (a generous 1/4 cup!)
3 tablespoon maple syrup
Juice of 2 lemons

To make
Base
Add the base ingredients in a bowl and blend with a knife or in a food processor for a few minutes. You want a nice crumble consistency. 
Put all of the mixture into a spring form base and using the back of a metal spoon, press firmly into the base and smooth the surface so it is even.
Pop in the fridge over night or minimum of 4 hours.

Topping
Add the ricotta and cream cheese in a bowl and blend together until smooth.
Gradually add the lemon juice and then the maple syrup until combined. 
Pour on to the base and smooth out the top.
Gently tap the tin on the bench to remove and bubbles and pop in the fridge for minimum of 4 hours.

Serve cold and top with berries.
Enjoy!