Vegan Lemon & Blueberry Cheesecake (contains nuts)
Vegan Lemon & Blueberry Cheesecake (contains nuts)

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vegan lemon & blueberry cheesecake (contains nuts). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vegan Lemon & Blueberry Cheesecake (contains nuts) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Vegan Lemon & Blueberry Cheesecake (contains nuts) is something that I’ve loved my entire life.

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To begin with this particular recipe, we must prepare a few components. You can have vegan lemon & blueberry cheesecake (contains nuts) using 16 ingredients and 6 steps. Here is how you cook it.

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

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Instructions 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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