Serves 6-8 I Prep 1 hr plus soaking and resting Cook 1 hr
Calories 675 (per serving)
300g (3 cups) digestive
biscuits (or any dry vegan biscuit of choice)
112g (1/2 cup) vegan butter, melted
150g (1 cup) macadamia nuts, soaked in boiling water for 1 hour (or cashews)
200g (scant 1 cup) coconut cream (scoop out the thick cream on top of chilled
coconut milk, about 3 tins should do)
225g (1 cup) vegan cream cheese (I find the Oatly brand tastes best)
1 tsp vanilla extract
1 tbsp cornflour (cornstarch) or arrowroot powder
1/2 cup maple syrup
1-2 tsp grated lemon zest
1 tbsp lemon juice
a pinch of salt
Preheat the oven to 1 80°C/Gas Mark 4 and prepare a cheesecake tin or removable bottom cake tin.
Make sure ifs at least 10cm (4in) deep to allow the filling to bubble in the oven. In a food processor, blitz the biscuits to a fine sand consistency. You can also do this by hand by putting the biscuits in a clean bag and using a rolling pin to bash them.
Place the biscuit crumbs in a mixing bowl and pour in the melted vegan butter.
Using a spoon or spatula, mix well until you get a crumbly consistency. You should be able to press some biscuit base in your hands and form a ball.
Press the biscuit base into your chosen container. If you want a crust around the sides, then make sure you press the biscuit into the edges first and then form the base.
Pre-bake the crust in the oven for 10 minutes to solidify. Allow to cool at room temperature and reduce the heat of the oven to 1 60°C/Gas Mark 3.
Drain the macadamia nuts and place in a food processor with the coconut cream, cream cheese, vanilla, cornflour, maple syrup, lemon juice, lemon zest and a pinch of salt Blend until smooth, taste, and adjust the flavour if you need to.
Once the crust has cooled completely, pour the cheesecake filling into the tin; don't fill all the way to the top as it could bubble over in the oven.
Bake in the oven on the middle rack for at least 50-60 minutes. The edges should be golden brown, the top should be set and it should have a slight wobble when shaken. Allow t o cool for at least 1 hour at room temperature, and store in the fridge.