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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):
- Prepare of Filling.
- Provide 450 g of Cashews (soaked in hot water for 1 hour).
- You need 5 of lemons (juiced).
- Take 180 ml of water.
- Provide 180 ml of maple syrup.
- You need 2 tbsp of vanilla extract.
- Prepare 120 ml of coconut oil.
- Use of Base.
- Provide 100 g of dates.
- Use 150 g of walnuts.
- Get 1 tbsp of ground almonds.
- Provide of Topping.
- Use 200 g of blueberries.
- Take 100 g of castor sugar.
- Use 2 tbsp of black pepper.
- Get 1 of bay leaf (optional).
Ready with the ingridients? Below are the sequences on cooking Vegan Lemon & Blueberry Cheesecake (contains nuts):
- Soak cashews overnight preferably, or in hot water for 1-2 hours..
- Make the base by combining ingredients in a food processor. If the mixture feels too sticky to handle, add more ground almonds..
- Form the base in a circular cake tin (8inches) – one where the base is detachable. Then freeze for 1 hour..
- 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..
- 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..
- 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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