Vegan New York Cheesecake

• Produce

  • 1 cup Chickpeas, cooked and drained
  • 1 Lemon, Zest and juice of

• Condiments

  • 1/2 cup Maple syrup
  • 2 tbsp Tahini

• Baking & Spices

  • 2 tbsp Arrowroot powder
  • 1/2 tsp Salt
  • 1 tsp Vanilla bean powder or 3 teaspoons vanilla extract

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar

• Nuts & Seeds

  • 2 cups Cashews, raw

• Bread & Baked Goods

  • 350 g Digestive biscuits

• Deli

  • 4 tbsp Solid coconut oil (unrefined or refined is fine and you could sub this

• Other

  • 400ml full fat coconut milk (from a can & must be full fat

Found on avirtualvegan.com

Description

Ingredients

• 350g digestive biscuits (can sub graham crackers) - if you use my digestive biscuit recipe you will need almost the whole batch (minus about 3)
• 4 tablespoons solid coconut oil (unrefined or refined is fine and you could sub this for vegan butter )
• 2 cups (300g) raw cashews (soaked in boiling water for 15 mins then drained)
• 1 cup (175g) cooked and drained chickpeas
• zest and juice of 1 lemon
• 1 teaspoon vanilla bean powder or 3 teaspoons vanilla extract
• 2 tablespoons arrowroot powder
• ½ cup maple syrup
• 2 tablespoons tahini
• 400ml full fat coconut milk (from a can & must be full fat)
• ½ teaspoon salt
• 3 tablespoons apple cider vinegar

Directions

• Preheat oven to 320F
• Use the bottom of a 9 inch spring form pan (see recipe notes if you have another size pan). to draw a circle on some parchment paper. Cut out the circle and use it to line the bottom of your pan. Line the sides of the pan with a long rectangular strip of baking parchment. Use a little mildly flavoured oil on the pan first to make the paper stick
• Put digestive biscuits (or graham crackers) into a food processor with the coconut oil and blend until well combined and in fine crumbs.
• Press into the bottom of the tin. Make sure it is even and pressed down firmly then refrigerate while you make the filling.
• Add all the filling ingredients to a blender and blend until completely smooth.
• Remove base from the fridge and pour the filling in carefully.
• Bake for about 70 minutes. It should be set well around the edges and have a little bit of a wobble in the middle when done. A few small cracks are normal.
• Remove and allow to cool then refrigerate for at least 4-5 hours or overnight.