Step-by-Step Guide to Make Super Quick Homemade Vegan Lemon & Blueberry Cheesecake (contains nuts)
Hello everybody, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, How to Make Ultimate Vegan Lemon & Blueberry Cheesecake (contains nuts). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Vegan Lemon & Blueberry Cheesecake (contains nuts), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan Lemon & Blueberry Cheesecake (contains nuts) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vegan Lemon & Blueberry Cheesecake (contains nuts) is 6 - 8 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vegan Lemon & Blueberry Cheesecake (contains nuts) estimated approx 2-6 hours.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Vegan Lemon & Blueberry Cheesecake (contains nuts) using 16 ingredients and 6 steps. Here is how you can achieve that.
Say hellooo 👋🏼 to Raw Vegan Lemon and Blueberry Cheese Cake! 🍋
One of my favourite sweet treats to delve into is a cheesecake... and this light & well balanced dessert is super creamy, decadent and couldn’t be easier to make.
Ingredients and spices that need to be Make ready to make Vegan Lemon & Blueberry Cheesecake (contains nuts):
- Filling
- 450 g Cashews (soaked in hot water for 1 hour)
- 5 lemons (juiced)
- 180 ml water
- 180 ml maple syrup
- 2 tbsp vanilla extract
- 120 ml coconut oil
- Base
- 100 g dates
- 150 g walnuts
- 1 tbsp ground almonds
- Topping
- 200 g blueberries
- 100 g castor sugar
- 2 tbsp black pepper
- 1 bay leaf (optional)
Instructions to make Vegan Lemon & Blueberry Cheesecake (contains nuts)
- Soak cashews overnight preferably, or in hot water for 1-2 hours.
- Make the base by combining ingredients in a food processor. If the mixture feels too sticky to handle, add more ground almonds.
- Form the base in a circular cake tin (8inches) - one where the base is detachable. Then freeze for 1 hour.
- Whilst the base is firming in the freezer, make the filling. In a food processor combine the ingredients for the filling until smooth and creamy. You may want to add a little water if it’s too thick to process... but not too much.
- Add the filling to the base once firm and even out the top. Place in the fridge for 6-8 hours or overnight if possible.
- Once the cheesecake is set with a little wobble, top with the blueberry mixture. To make this, heat slowly the ingredients until a jam like consistency begins. Be careful not to burn the sugar. Add to cheesecake when cool.
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