Base
Ingredients
2 cups mixed nuts, any you like but it’s better if at least half of it is soft, like cashews, pecan or walnuts
10 dates
20 g vegan butter, melted
1/2 tsp salt
Method
Put the nuts, dates and salt in a food processor and chop finely. Stop and scrape the sides occasionally to get the nuts down near the blades. Repeat until it’s been finely chopped.
Add the melted butter. I actually use my hands to blend it in.
Scoop the crust into a form, either a large one or few small ones. Press down with fingers to firmly place the crust into the form. Freeze for an hour.
Filling
Ingredients
1 cup cashews
1-1 and 1/2 lemon, you will need 1/4 cup of lemon juice
2 tsp lemon zest, finely grated
1 pack silken tofu (300 g)
1 cup oat cream, whipped (can be substituted with the thick part of coconut cream)
2 tbsp stevia powder from Good Good, or 2 tbsp yacun syrup. (Those who aren’t allergic to sugar can use maple syrup instead)
1/2 -1 tsp pure vanilla powder
pinch of salt
Method
Soak the cashews in water the day before or in boiling hot water for two hours.
Drain the water from the cashews and drain the water from the silken tofu as well.
Whip the oat cream. Add in the vanilla powder before. If you have leftovers of whipped oat cream it’s fine to use it for this.
Zest the lemons and squeeze the lemon juice from them.
Add everything for the filling in a food processor or blender and let it run until the mixture is soft as silk. Stop from time to time to scrape the sides. This can take a few times, dependent on how affective your machine is. You can taste it and add sweetener if you like. It’s very different how sweet people like it to be.
If you don’t have a powerful food processor it can be better to puree the silken tofu separately before everything else is added.
Poor the perfectly soft mixture onto the base and let it sit in the fridge or at least four hours before you serve it.
The cheesecake is even better the following day though. It keeps well int he fridge for a few days and a couple of months in the freezer.
Enjoy!
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