vegan cheesecake

Vegan Cheesecake

biscuit base

3/4 cup desiccated coconut or almond meal

1/2 cup tapioca starch

1/4 cup raw organic sugar or your choice of sweetener

1/3 cup coconut oil, melted

1/4 tsp sea salt

cheesecake filling

450g semi firm tofu

500ml coconut cream

1/2 raw organic sugar or your choice of sweetener

2 tsp vanilla extract

1 lemon zest

1/4 tsp sea salt

blueberry topping

2 cups frozen blueberries

1 tbsp lemon juice

1/4 cup raw organic sugar or your choice of sweetener

1 tbsp tapioca starch

METHOD

Preheat oven to 180 C degrees. Prepare a round springform tin by lining the bottom with non-stick baking paper.

In a small bowl combine the base ingredients and mix well together. Gently press into the base dough into the base of the tin. Set aside.

To make the filling add all ingredients to a high-speed blender. Blend until smooth and creamy. Adjust sweetness. Pour on top of the uncooked dough. Place in the oven and bake for 60 -65 minutes or until golden brown on the top. Set aside to cool.

To make the topping combine all the ingredients expect the tapioca starch in a small saucepan. Gently bring to the boil over medium heat. Do not stir too much. Once boiling remove and stir through the starch. Mixture should thicken. Set aside to cool.

Once cake and blueberry mixture is cooled. Pour blueberry mixture over the top of cake and place in the fridge for 1 hour to chill. When ready to sere remove from tin. Slice and add dollops of coconut cream or plantbased sour cream to serve. Enjoy