Tag: cheesecake

BASE
250g digestive biscuits
125g vegan butter

CHEESECAKE
1.5 cups cashews
¼ cup lemon juice
1/3 cup melted coconut oil
½ cup coconut cream
1/3 cup maple syrup

LEMON SYRUP
rind and juice from 2 lemons
1/4 cup caster sugar
1/4 cup water

1. For the base: Crush biscuits and put in bowl.

2. Add butter. Combine using your fingertips to evenly mix the butter through the biscuit crumbs and press in to base of a baking paper lined cake tin.

3. Pop in to the freezer while you continue

4. Put all the cheesecake ingredients in a blender and blend on high until smooth.

5. Pour on top of base. Tap on bench to even out and return to flat surface in freezer.

6. For the lemon syrup: put lemon rind, sugar and water in small saucepan and cook over medium heat, stirring until sugar dissolved.

7. Add lemon juice and cook, stirring until reduced to a syrupy consistency.

8. Allow to cool and store in fridge.

9. Remove the cheesecake from the freezer about 15 minutes before you want to serve it. Cut slices of the cheesecake and drizzle the lemon syrup on top just before serving.