Ok, here we go – I’m not going to write a long spiel about this because if you’ve come here, you probably just want the recipe, and already know how bloody good vegan cheesecake is (on a side note I prefer cashew cake – it just isn’t cheesecake, it’s so much more interesting).
The base is predominantly from a Green Kitchen Stories recipe, but the middle and top I winged because I really wanted to get some gin in there. The only thing I’d change is to incorporate some colour into the top layer to make it more distinctive. Happy mixing/freezing!
200 g sunflower seeds
100 g pumpkin seeds
2 tbsp hemp hearts
12 medjool dates
2 tbsp coconut oil, melted
1/2 tsp sea salt
2 1/2 cups (about 200 g) cashews, soaked overnight
2/3 cup lemon and lime juice (one, the other, mix – up to you)
1/2 cup maple syrup
2/3 cup coconut oil, melted
1 1/2 tsp vanilla extract
1/2 tsp salt
4 shots gin
2 passion fruit
1 tbps maple syrup
Blend the seeds in your food processor for a minute or so. Add the other ingredients and blend until the mixture clumps.Press into a spring form cake tin and put in the freezer.
For the centre:
Blend the cashews in the processor until smooth – this may take some time. Add the other ingredients and blend further until really smooth. Spread most of this mixture onto the base, reserving about a cup. To that remaining cup, add the gin, the passion fruit and the extra maple syrup (to balance that gin).
At this point I sprinkled on some blueberries to the first layer that needed using up. Spread the gin-y mixture on top. I then added some matcha rawnola that I had, but feel free to top with quite literally anything you want. Fruit, chopped nuts, edible flowers, chocolate – anything that’s small!
Put back in the freezer for about 4 hours to set. Or, leave it in there, and take it out about half an hour before you want to eat it. Enjoy.