Recipe of Homemade Vegan Lemon & Blueberry Cheesecake (contains nuts)

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The ingredients needed to make Vegan Lemon & Blueberry Cheesecake (contains nuts):

1. Take Filling
2. Make ready 450 g Cashews (soaked in hot water for 1 hour)
3. Take 5 lemons (juiced)
4. Make ready 180 ml water
5. Take 180 ml maple syrup
6. Prepare 2 tbsp vanilla extract
7. Make ready 120 ml coconut oil
8. Take Base
9. Get 100 g dates
10. Take 150 g walnuts
11. Get 1 tbsp ground almonds
12. Make ready Topping
13. Take 200 g blueberries
14. Prepare 100 g castor sugar
15. Get 2 tbsp black pepper
16. Prepare 1 bay leaf (optional)

Steps to make Vegan Lemon & Blueberry Cheesecake (contains nuts):

1. Soak cashews overnight preferably, or in hot water for 1-2 hours.
2. Make the base by combining ingredients in a food processor. If the mixture feels too sticky to handle, add more ground almonds.
3. Form the base in a circular cake tin (8inches) - one where the base is detachable. Then freeze for 1 hour.
4. Whilst the base is firming in the freezer, make the filling. In a food processor combine the ingredients for the filling until smooth and creamy. You may want to add a little water if it’s too thick to process… but not too much.
5. Add the filling to the base once firm and even out the top. Place in the fridge for 6-8 hours or overnight if possible.
6. Once the cheesecake is set with a little wobble, top with the blueberry mixture. To make this, heat slowly the ingredients until a jam like consistency begins. Be careful not to burn the sugar. Add to cheesecake when cool.

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