Golden vegan cheesecake

My Birthday vegan cheesecake

Ingredients for an 18 cm vegan cheesecake
For the crust
1+ 1/4 cup pistachios
1/2 coconut oil
1 tbsp maple syrup
For the filling
1+1/2 cup cashew pre-soaked in the water for 4 hours
1/2 cup water
7 tbsp lemon juice
7 tbsp maple syrup
1 tsp vanilla extract
1 tbs turmeric
1+1/2 tbsp cinnamon
1/4 tbsp black pepper
1/4 tbsp salt
2 tbsp pistachios
  • Blender
  • Cake tin 18 cm
  • Baking paper
For the crust: blend all the ingredients for the crust until you obtain a sticky dough. Upholster the cake tin with baking paper and put the sticky dough inside (it should be the same thickness).
For the filling: blend all the ingredients for 120 seconds, or until obtaining a fluid smooth cream. Pour the golden cream on the crust and let it chill in the freezer for at least 3 hours. Remove the golden cheesecake from the freezer 20 minutes before serving it. Complete the cake with pistachions.
Davide Campagna
Silvia Pozzati as photographer