Vegan Baked Cheesecake

"A combination of coconut milk and cashews make up the filling here. The crust is a simple vegan shortbread-like dough but if you can get hold of vegan cookies you can crush them up and mix with melted vegan butter to make a vegan cookie crust."
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
Ready In:
1hr 15mins
Ingredients:
11
Serves:
8-12
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ingredients

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directions

  • Preheat the oven to 350°F.
  • In a bowl, rub together the flour, sugar and vegan butter until you get a crumbly mixture that when pinched together, forms a dough. Press into an 8-inch springform cake tin. Bake for 15-20 minutes until golden.
  • Place the cashews into a pot of water. Bring to the boil and simmer for 15 minutes to soften. Drain and add the cashews to the jug of a high speek blender with the remaining filling ingredients, except the strawberries. Blend until smooth. Grease the sides of the cake tin and then pour in the cashew filling.
  • Lower the oven temperature to 320°F Bake for 50-60 minutes until the sides of the cheesecake pull away from the tin and are slightly golden. Let cool then remove from the tin and top with the sliced strawberries before cutting and serving.

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RECIPE SUBMITTED BY

www.topwithcinnamon.com Food blogger & cookbook author ('The Savvy Cook' and 'Top with Cinnamon')
 
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