Vegan Baked Lemon Cheesecake

Two words - ABSOLUTELY LUSCIOUS! This baked lemon cheesecake is super easy to make and tastes heavenly. The crust is "buttery", just like an ordinary biscuit base (but adds fibre and healthy fats from the oats, buckwheat, and almonds). The filling is part fluffy-lemon-curd, part indulgent-vanilla-creaminess. I made this as a Mother's Day treat for last night's dessert, so only had one slice left to capture a quick shot before it was devoured too! 

Serves: 8

Ingredients:

¾ cup rolled oats
½ cup almonds
¼ cup buckwheat groats
½ cup + 2 tablespoons raw caster sugar
60g coconut oil
2 x 225g tubs of vegan cream cheese (I used Toffuti brand)
1 lemon, zest and juice (approx. 2 tablespoons)
½ teaspoon vanilla extract
Fresh fruits for garnishing

Method:

1. Preheat your oven to 190’C and line (base and sides) an 18cm round spring form cake tin. 
2. Combine the oats, buckwheat, almonds and 2 tablespoons of the sugar in a high-powdered blender or food processor. Blend to form a fine crumble. 
3. Add the coconut oil and pulse (or blend on low speed) to bring the mixture together 
4. Press the mixture evenly into your lined tin (base and up the sides a little) to form the crust. 
5. Bake for 15 minutes. Remove and set aside to cool whilst you make the filling. 
6. Drop the oven temperature to 180ºC 
7. Combine the vegan cream cheese, lemon juice and zest, remaining ½ cup of sugar, and vanilla extract in a medium-large mixing bowl (or bowl of a stand mixer). Beat together until thoroughly combine and looking luscious. 
8. Pour the filling mix into the pre-baked crust and return to the oven for 35 minutes or until the top is looking golden around the edges and the sides are somewhat firm-ish 
9. Set aside to cool to room temperature before placing into the fridge for a few hours (or overnight for a even firmer consistency) 
10. When ready to serve, top with sliced fruits (I used a kiwifruit and ¼ cup of thawed frozen blueberries)