Vegan Blueberry Cheesecake – Tala Cooking

Ingredients

• 250 g (9oz) vegan friendly digestive biscuits (or another variety of biscuit/cookie) crushed
• 100 g (3.5 oz) vegan block butter (not the spreadable kind in a tub) melted
• 80 g (½ cup) raw cashews soaked in boiling water for at least 30 mins then drained
• 450 g (16 oz) firm silken tofu* excess water drained off
• 280 ml (1 cup + 3 Tbsp) coconut cream**
• finely grated zest of 2 lemons
• 120 ml (½ cup) freshly squeezed lemon juice (from 3-4 lemons)
• 200 g (1 cup) caster sugar
• 30 g (¼ cup) plain (all-purpose) flour
• 20 g (2 Tbsp) cornflour (cornstarch)
• 1 Tbsp vanilla extract
• ½ tsp salt
• 250 g (9oz) fresh blueberries
• 1 Tbsp fresh lemon juice
• 2 Tbsp water divided
• 50 g (¼ cup) caster sugar
• 2 tsp cornflour (cornstarch)