Oh, you should have seen the mess I made trying to make this cheesecake. I had to make the base twice because I somehow decided to cook it first which ovvvvvbiously made it go into a hard kind of sponge. Don’t know how I didn’t think that through before, but this is me in general when cooking or baking.
2 cup of gluten free oats – 1 cups blended into flour, 1 cup whole
1 cup of prunes (soaked for 10 minutes and blended)
1/4 melted Coconut oil
1 tsp of cinnamon
1 – Combine all ingredients into a bowl and mix until it becomes a doughy texture – Add almond milk if too dry.
2 – Roll into a ball and place into a circle non stick pan.
3 – Press down using your hands or a spoon until the dough takes the entire form of the pan. See image below.
4 cups of cashew nuts (soaked for 2 hours min)
1 cup of vegan cream cheese
2 tablespoons of lemon Juice
1 tsp of lemon zest
4 tablespoons of maple syrup
2 tsp of caramel syrup
1-2 cups of any nut milk – more if needed
Pinch of salt
For colouring: Indigo plant pigment
1 – Firstly, blend the cashew nuts on their own, adding some of the milk to liquify it a little more if needed. The mixture should be thick and creamy, with no lumps!
2 – Add in the vegan cream cheese and all the other ingredients and blend until properly combined.
3 – Pour half of the cashew cheese mixture over the top of your oat base and flatten. Place into freezer for 10 minutes.
4 – Now, add your colouring to the remaining half of the cashew mixture and blend. ADVICE – If you are using Indigo plant pigment, only use a pinch! It is very strong and the colour spreads very easily. It also takes ages to get off your hands, so use a spoon.
5 – Pour on top of the first layer of cashew cheese, flatten and place into the freezer until it hardens. Take it out of the freezer 2 hours before you plan to eat it.