Coconut Lemon Ube Cheesecake | VegNews
Can’t choose between gorgeous and decadent? Have it all with this cheesecake, which marries the creaminess of ube yams with zesty fresh lemons.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Ingredients
- For the oat cookie crust:
- 1½ cups oat flour
- ½ cup rolled oats
- ½ cup finely chopped pecans
- ⅓ cup
- sugar
- ⅓ cup coconut oil, melted
- ¼ teaspoon salt
- For the filling:
- 1½ cups
- mashed ube yam
- , peeled and steamed until soft
- 1 cup canned coconut milk
- 1½ cups raw cashews, soaked
- Juice of 2 lemons
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- Coconut whipped cream
- , for garnish
- Edible flowers, for garnish
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