Before shifting to a whole food, plant-based diet I loved cheesecake. I mean, who doesn't? Especially a baked lemon cheesecake. I've searched through vegan websites to find something that would fit my requirements but they all contain lots of coconut milk and coconut oil. But then I modified a few recipes and came up with this. Much lower in saturated fat, full of protein and omega 3s and so moreish. It will be a family favourite for years to come.
INGREDIENTS
Crust
1 cup walnuts
1/2 cup ground whole almonds
10 medjool dates, pitted
1 tablespoon flaxseed meal
1/2 teaspoon ground cinnamon
Filling
500g firm tofu (not silken)
1/2 cup cashew butter
6 medjool dates, pitted
2 tablespoons maple syrup
1 cup plant based milk
Juice and zest of 2 lemons
Toppings and garnishes
Mango slices, strawberries, raspberries, or any favourite fruit
Flowers and mint from the garden
Strawberry coulis
200g ripe strawberries, chopped
1/3 cup maple syrup
Juice of 1/2 lemon
METHOD
Preheat oven to 170 degrees Celsius. Place a heat proof dish filled with hot water on the bottom rack of the oven to create humidity (preventing the cake from cracking too much).
Blend together crust ingredients in a food processor, add a dash of water so that it sticks together. Press into a 20cm spring form pan lined with baking paper on the bottom. Allow the sides to come up a little.
Place filling ingredients in a high powered blender like a Vitamix. Blend until smooth. Pour into crust and flatten the top with a spatula. Bake for 45 to 50 mins or until the top feels firm, not squishy. Cool completely in the refrigerator before topping with your favourite fruit.
Make strawberry coulis by simmering strawberries, maple syrup and lemon juice for 10 mins. Blend with a stick blender until smooth. Pour over slices of cake.
Enjoy with family and friends.