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Creamy Cheesecake
[Vegan]

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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The secret ingredient for its amazing texture and creaminess is a combination of chickpeas and cashews. Sounds crazy but is worth the try!

2 cups soaked cashews
1 can chickpeas, drained and rinsed
1 teaspoon vanilla powder
1-2 tablespoons almond/cashew butter
zest of 2 lemons
juice of 1.5 lemon
1/3 cup maple syrup
2 tablespoons apple cider vinegar
1 can (400ml) full-fat coconut milk (to keep it lower in fat you can use ½ can coconut milk + ½ block/100g silken tofu - it adds nutrients and the result is even more creamy)
2 tablespoons cornstarch

For the crust, place the oats and almonds in your high-speed blender or food processor and pulse until you have a fine flour.
Add the remaining crust ingredients and blend until you have a sticky dough.
Line a round cake tin with parchment paper and press the dough into the bottom of the tin.
Use your fingers and eventually a bit of water to evenly press it down and put in the fridge to chill.
Preheat the oven to 160°C/320°F.
Prepare the filling by simply adding all ingredients to the blender and mixing on medium speed until smooth (use your tamper tool to mash it down).
Once smooth, pour the filling over the crust and place in the oven for 45-50 minutes. If your oven is very strong like mine and browns the surface too fast, make sure to turn the cake once in a while so it browns evenly.
Once it's done, take it out, let cool down and store in the fridge overnight (it will firm up).
The next day, prepare the cherry sauce. Add all the ingredients into a small sauce pan, bring to a simmer over medium heat and let cook for 5 minutes.
Stir once in a while and serve on top of the cake.

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