Vegan Cheesecake with Fresh Berries
Ingredients
120
g
cashews
90
g
sweet almonds
90
g
dates
2
tb
margarine
90
g
vegan cookies
1
pc
vanilla pod
1
Pinch(es)
salt
1
ts
lemon juice
150
g
blueberries
1
tb
agave syrup
3
Mug(s)
Simply V Spread Joy creamy-mild
1
ts
potato starch
1
tb
sunflower oil
2
ts
lemon zest
160
g
agave syrup
500
g
strawberries
4
Stem(s)
fresh lemon balm
Preparation
1. Soak the cashews in a bowl of boiling water for 1 hour.
2. Preheat the oven to 175°C (347°F) with both top and bottom heat. Line a 24cm (approx. 9.5 inches) springform pan with parchment paper and lightly grease the sides.
3. For the crust, blend the almonds, dates, margarine, vegan cookies, vanilla pod, agave syrup, and salt together in a mixer until you have a crumbly mixture.
4. Spread the cookie crust in the pan, pressing it down firmly to create an approximately 2cm (0.8 inch) high edge. Bake for about 20 minutes, but after 10 minutes of baking, press the edge down again. Allow to cool after baking. Reduce the oven temperature to 160°C (320°F) with both top and bottom heat.
5. Place the remaining ingredients, except for the berries and lemon balm, in the mixer for the filling. Drain the soaked cashews thoroughly and add them as well. Blend until you have a smooth, creamy consistency. Pour the filling over the baked cookie crust and bake for 50-60 minutes at 160°C (320°F) in the preheated oven with both top and bottom heat.
6. Wash the berries and let them drain well. Puree half of the strawberries and sweeten with agave syrup if necessary.
7.
To serve, divide the cake into 8 slices and drizzle with the strawberry sauce. Distribute the blueberries and remaining strawberries, and decorate with lemon balm leaves.
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