Perfect Cheesecake

Crust:

2/3 c. raw almonds
2/3 c. raw cashews
2/3 c. raw macadamia nuts
3 Tbsp. agave
1/4 tsp. sea salt

Blend all ingredients in food processor and press into a 9-inch pie plate or into the bottom of a 9-inch springform pan.

Filling:

2 1/2 c. raw cashews
zest of 1 lemon
4 tsp. lime juice
1 tsp. vanilla extract
1/4 tsp. salt
3/4 c. agave
2 ice cubes (if using Vita-mix), or enough water to help it blend (if using a regular blender)

Blend all ingredients until creamy. I used a Vita-mix, but I have also used a regular blender, and I just had to add water to help it blend up. Pour into prepared crust or springform pan, and freeze for 24 hours to set (I didn't wait that long, so it is a little soft in the photo). The more water it has, the fuller it will fill the crust/pan. Less water also means a slightly stronger flavor.