Vegan Blueberry Cheesecake

Name: Vegan Blueberry Cheesecake
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)

www.talacooking.com

IngredientsBase:250 g (9oz) vegan friendly digestive biscuits (or another variety of biscuit/cookie) crushed100 g (3.5 oz) vegan block butter (not the spreadable kind in a tub) melted Filling:80 g...

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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)