For the cake
- 2 cups raw cashews
- 1 454g can coconut cream
- 500g ‘The Vegan Dairy’ ashed chevre
- 1 tabs arrowroot or cornflour
- 1 tsp pure vanilla extract
- 1 ½ cups maple syrup (or to taste)
- 1 tablespoon coconut oil
- 2 tsp lemon zest
- 1-2 Tbsp lemon juice (plus more to taste)
- ½ cup poppyseeds, ground
For the crust
- 1 pack plain sweet biscuits
- 3-4 tablespoons melted coconut oil
- First, pour boiling water over the raw cashews and allow to soak for an hour. Drain and set aside.
- For the crust, crush the biscuits in a food processor until fine breadcrumbs then add the coconut oil and process just until crumbs appear dark and slightly moistened
- Press them onto the bottom of an oiled 24cm cake tin, lined with baking paper. Press firmly to compact crumbs them bake at 200c. for 10 minutes until slightly golden around the edges. Cool.
- To make the filling;
- Gently scrape the ashed exterior of the vegan cheese so that the remaining cheese is white and set aside chevre edges. Transfer the soaked cashews to a blender with all the remaining ingredients, except the poppyseeds, and process until the mixture is very smooth. Pour all but 2 tablespoons of the mixture over the cooled base and set aside.
- Take the reserved Ashed chevre, the 2 tablespoons of the cheesecake mixture and the poppyseeds and mix with 2 tablespoons maple syrup then dollop the mixture over the cheesecake and gently fold through the mixture with a knife to create a marbled effect.
- Bake at 170c for 50 minutes until a little golden around the edges. Remove from the oven and cool then chill overnight.
For the lemon curd
- 1 cup sugar
- 2 tablespoons corn flour
- 1 cup non dairy milk
- ½ cup lemon juice
- Zest of two lemons
- Pinch on turmeric (for colour)
- 1 tablespoon poppyseeds
To make the curd, put all the ingredients in a small saucepan and whisk gently while heating, until thick and glossy. Pour over cooled cake and chill until firm. Sprinkle with remaining tablespoon poppyseeds and serve.