Vegan Raspberry & White Chocolate Baked Cheesecake

This cheesecake is inspired by one I used to make every Christmas – one that was filled with cream cheese, ricotta, sour cream, melted white chocolate, white sugar & a base of processed biscuits and butter. Quite contrastingly, this version is made from beans, cashews, coconut milk & raw cacao butter (for that white chocolate vibe). I used to make the first version for my partner and when he tried this version, he fell in love! He enjoyed it just as much as the first one but didn’t get heart burn from this version!! It’s super creamy with pops of tangy raspberries and it sets with a very similar texture to a traditional baked cheesecake. It was enjoyed at a picnic with some of my vegan friends, who gave it rave reviews all round. It is super simple to make – just blend everything together! However, you’ll want to make it the day before you intend on eating it as it needs to cool in the fridge to set.

Serves 12 slices

Base:

½ cup oats (I use gluten free)

¼ cup walnuts

¼ cup shredded coconut

1 cup medjool dates (approx. 10 dates), pitted

Pinch of salt

½ - 1 tbsp. water

Filling:

2 cups raw cashews (approx. 300g), soaked for 6 hrs or overnight

1x 400g can cannellini beans, drained and rinsed

1 tbsp. cashew butter

1 tbsp. hazelnut butter

1 tsp. vanilla extract

1/3 cup melted cacao butter

½ cup pure maple syrup

1 large lemon, zest & juice

1 400mL can full-fat coconut milk (I use the brand TCC or Ayam)

2 tbsp. apple cider vinegar

2 tbsp. corn flour/starch

1 ½ cups raspberries, fresh or frozen (I used Organic frozen)

Fresh raspberries & pink flowers, to decorate (optional)

For the base:

1.     Preheat the oven to 180C and line a round springform cake tin with baking paper, ensuring you cover the bottom and sides. You may need to oil the sides first so that the paper sticks to them.

2.     Add the oats, walnuts and coconut to a food processor and blend until you achieve fine crumbs. Add the pitted dates, salt and water and blend again until you have a sticky mixture.

3.      Press the base into the bottom of the lined tin with damp fingertips, then smooth with the back of a spoon. Set aside in the fridge while you make the filling.

For the filling:

1.     Place all filling ingredients (except for the raspberries) into a blender. Blend on high until very smooth.

2.     Add 1 cup of the raspberries and stir until combined. Pour the mixture over the base. Finally, top with a scattering of the remaining ½ cup of raspberries.

3.     Carefully place the cheesecake into the pre-heated oven to bake for 45 minutes – 1 hour.

4.     Once the cheesecake is fairly set, with only a slight wobble in the centre, remove it from the oven and allow it to cool completely in the tin. Once cooled, place the cheesecake into the fridge for 6 hours or overnight, to set.

5.     Carefully remove from the tin and decorate with fresh raspberries and pink flowers, as well as a light dusting of icing sugar (or I use potato starch for the same look, minus the refined sugar). Enjoy!!