Author Notes
Extremely creamy, not overwhelmingly sweet or tangy, with a nice stay-in-place crumb that will let you cut beautiful slices. It was so good I couldn't stop tasting the batter, it was like having a yummy and refreshing milkshake that you could drink with a straw. —Gemma / Cinnamon Girl
Ingredients
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Filling:
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1/2 cup
Unroasted cashews, soaked in water overnight.
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1/2 cup
mashed ripe banana.
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14 ounces
silken tofu, drained
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2 tablespoons
coconut oil, room temperature.
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2/3 cup
sugar.
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4 teaspoons
cornstarch.
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1/4 teaspoon
fine sea salt.
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4 tablespoons
fresh lime juice.
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Grated zest of 1 lime.
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Crust:
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1 1/4 cups
finely ground graham cracker (or any vegan cookies).
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3 tablespoons
sugar.
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4 tablespoons
melted coconut oil.
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2 tablespoons
soy milk.
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Topping:
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Wild berries jam.
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Fresh blueberries.
Directions
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To make the cookie crust:
Preheat oven to 350 ºF (180 ºC) and lightly spray a 8-inch (20 cm) springform pan with nonstick cooking spray.
Place the cookies in your food processor and pulse until you get fine crumbs.
In a medium mizing bowl, stir together the cookie crumbs and sugar. Drizzle in the melted coconut oil and mix well to ensure the crumbs are moist. Pour in the soy milk and stir again to combine all ingredients and form a crumbly dough. You might need to use your hands to blend the mixture and get a crumbly dough.
Pour the crumbs into the springform pan and press them very firmly into the sides of the pan first and pat into the bottom. Bake for 10 minutes until firm. Remove from oven and place on a cooling rack. Let the crust cool before filling.
Leave the oven on at the same temperature because you'll be baking the cheesecake just a few minutes after.
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To make the filling:
Drain the soaked cashews and tofu. In a blender place the cashews, mashed banana, tofu, coconut oil, sugar, cornstarch, sea salt, lime juice and lime zest. Blend all ingredients together until completely smooth and you don't see any small bit of cashews.
Pour the batter over the crust and tap it lightly on the counter to get rid of the large air bubbles.
Bake the cheesecake for 50 minutes approximately, until the edges are golden and the top is lightly puffed and still looks a bit 'wet'.
Let the cake cool before adding the topping.
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To decorate:
Scoop out the desired amount of jam and spread evenly on the top of the cake working from the center and spreading it to the edges.
Sprinkle fresh blueberries over the cheesecake.
Move the cake to the fridge and let it cool overnight for best results.
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