Lemon Cheesecake

My vegan lemon cheesecake is a dairy-free, egg-free dessert that mimics traditional cheesecake using plant-based ingredients for a creamy filling. I use organic fair-trade ingredients. The fresh lemon juice and zest give this decadent dessert the signature tangy flavour, all set on a crisp crust.

Baked Crust

1 cup all-purpose flour or wholemeal pastry flour
½ cup almond flour
1/8 teaspoon sea salt
1 tsp baking powder
2 tbsp date sugar
½ cup Clearspring sunflower oil
¼ cup ice-cold water

Preheat oven to 180/360°. Mix the dry ingredients in a bowl and add the oil. Combine with a fork until you have a crumbly, pebbly texture. Stir in the ice-cold water and stir until you form a ball, squeezing together with your hands if necessary. Transfer to a push-up cake pan, press down evenly. Bake for 25 minutes until golden brown, then set aside.

Filling

2 cups cashews
3 x 200ml cans Clearspring coconut cream
Juice and zest from 3 lemons
¼ cup intense flavour maple syrup
½ tsp vanilla extract
Pinch of sea salt

Place the coconut cream in the fridge overnight. Soak the cashews in water overnight. Remove the coconut cream from the fridge and drain the cashews. Place all the ingredients into a high-speed blender and blend to a cream. Pour the mixture on top of the cooled base. Place the cheesecake in the fridge overnight to set. Cut and enjoy this delicious, melt-in-your-mouth dessert. Store leftovers in a cake dome in the fridge.

Note: The Density of coconut cream depends on the chosen brand.