Easiest Method to Serving Appetizing Vegan Lemon & Blueberry Cheesecake (contains nuts)

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We hope you got insight from reading it, now let’s go back to vegan lemon & blueberry cheesecake (contains nuts) recipe. To cook vegan lemon & blueberry cheesecake (contains nuts) you need 16 ingredients and 6 steps. Here is how you cook it.

Below are the ingridients that are needed to cook a tasty Vegan Lemon & Blueberry Cheesecake (contains nuts):

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

Ready with the ingridients? Below are the sequences on cooking 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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