Simple Way to Make Super Quick Homemade Vegan Lemon & Blueberry Cheesecake (contains nuts)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegan lemon & blueberry cheesecake (contains nuts). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegan Lemon & Blueberry Cheesecake (contains nuts) is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Vegan Lemon & Blueberry Cheesecake (contains nuts) is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook vegan lemon & blueberry cheesecake (contains nuts) using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Lemon & Blueberry Cheesecake (contains nuts):

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

Steps to make 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.

So that is going to wrap this up for this special food vegan lemon & blueberry cheesecake (contains nuts) recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!