Having made a huge batch of vegan lemon curd in my last post, I thought I would give you a suggestion for one way to use it. So here is my vegan Lemon and Ginger Cheesecake topped. If you are looking for a fresh, light dessert this might just fit the bill. It has a crunchy base, smooth creamy filling and is topped with tangy curd and spicy crystallised ginger. I think even many non-vegans will be suprised out how good this is. It has definitely inspired me to make some vegan cashew cheese soon. The recipe does take a while, but it actually incredibly easy and you can cut the cooking time down by soaking your cashews in advance.
Vegan Lemon and Ginger Cheesecake
For the base
100 g soft dates
100 g whole almonds
30 g coconut oil
1 tsp of ground ginger
For the topping
300 g cashew nuts
3 tbsp agave syrup
150 ml Alpro unsweetened roasted almond milk
50 g coconut oil
2 tbsp of vegan lemon curd and extra for decoration(see my previous post)
crystallised ginger to decorate
cover the cashews in boiling water and allow to soften for at least an hour. While the cashews are soaking, make the base by blending the dates, ground ginger, almonds and coconut oil. Grease a 20-22 cm tin (preferably with a removable base) and tightly press the base into the tin. Place in the fridge to set for 45 mins.
Once the cashews have soaked, drain them and place them in a blender with the zest and juice of the lemons (reserve a small amount of zest if you want to use it to decorate your cheesecake), syrup, milk,oil and lemon curd. Blend until you have a smooth creamy mixture. Spoon into your base and place in the fridge to set for a least two hours before you attempt to remove it from the tin.
Finally top your cheescake with lemon curd and decorate with chopped crystalised ginger and lemon zest and enjoy.