Baked Lemon Cheesecake
[Vegan]

To Make the Crust:

1. Preheat oven to 325°F. Prepare an 8″ spring-form pan with coconut oil. Wrap a strip of tin foil around the edge of the pan to prevent burning.
2. Add almonds and cashews to a food processor and process until you have a fine meal. Add in cashew butter and dates and process again until you have a sticky dough, then add in oats and a pinch of salt and process again until everything sticks together. If it isn’t very sticky, add a teaspoon of water. Press evenly into the springform pan, forming a crust around the edges. Set aside.

To Make the Filling:

1. Add all of the ingredients to a blender, and blend on high. Blend for 1-2 minutes until very, very smooth. Pour into the crust, smoothing the top. Lightly tap the pan on the counter to level the filling.
2. Place the spring-form pan on top of a flat baking sheet in the oven and bake for 40-50 minutes, until the filling is firm and lightly golden. Remove from the oven and place on a cooling rack for at least 1 hour, preferably 2 hours, before slicing. Alternatively, cool completely and store covered in the refrigerator until ready to serve. The filling will become firmer in the fridge and then soft and creamy once it’s been out for about 15 minutes or so.