Baked Vegan Cheesecake Slice

• Baking
• Dessert
• Family
• Vegan
• Vegetarian

• 
  Blueberry Preserve - NEW

METHOD

1. Soak the cashews in boiling water for 1 hour then drain & dry.
2. Preheat oven to 175°C and line a 20 x 20cm baking dish with parchment paper. Set aside.
3. Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
4. Add melted coconut oil, adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough. If too dry, add a bit more melted coconut oil.
5. Spread mixture evenly into the baking dish, press down firmly until it’s well packed.
6. Bake for 15 minutes, then increase heat to 190°C and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 160°C.
7. Add drained cashews to a high speed blender with coconut cream, vegan cream cheese, arrowroot, vanilla, maple syrup, coconut oil, lemon zest, lemon juice, and sea salt. Blend until very creamy and smooth.
8. Pour filling over the pre-baked crust and spread into an even layer. Warm the preserve until it’s pourable. Drizzle the warmed preserve over the cheesecake and use a toothpick or similar spread through the mix a little more.
9. Bake for 50 minutes to 1 hour, until the edges look very slightly dry and the centre appears only slightly “jiggly”.
10. Let rest for 10 minutes at room temperature, then transfer to refrigerator to let cool completely, preferably overnight.
11. To serve, lift out of pan with parchment paper and cut into bars or triangles.