Vegan Baked Cheesecake with Raspberry Sauce and Clementine Zest

• cashews↗100 г несолоних g

  unsalted

• coconut cream175 г g
• soft vegan cheese↗150 г g
• corn starch1 tbsp
• vanilla bean paste↗2 tsp
• maple syrup↗70 ml
• coconut oil↗50 г g

  melted

• lemon↗½

  juiced

• raspberries↗200 г g
• fine sugar2 tbsp
• pistachios↗50 г очищені g

  coarsely chopped

• clementine zest↗50 г g

  candied

• rolled oats↗200 г g
• fine sugar75 г g
• coconut oil↗4 tbsp

  melted

Step-by-step instructions

1. 1

   Place the cashews in a large heat‑proof bowl, cover with boiling water and let soak for 1 hour.

2. 2

   Preheat the oven to 200 °C (180 °C with convection/gas 6). Line the bottom of a 20 cm (4 cm deep) round pan with parchment. In a blender, pulse the rolled oats, fine sugar and a pinch of salt into a fine powder. Add the coconut oil, mix, then gradually add 3–4 tbsp water until the mixture forms a crumbly, non‑sticky dough.

3. 3

   Press the dough into the bottom and up the sides of the pan with the back of a spoon. Bake for 20–25 minutes until the base turns golden. Let cool.

4. 4

   Reduce the oven temperature to 180 °C (160 °C with convection/gas 4). Drain the cashews, then transfer them to a blender together with the coconut cream, soft vegan cheese, corn starch, vanilla bean paste, maple syrup, melted coconut oil, lemon juice and a pinch of salt. Blend on high speed until smooth and creamy.

5. 5

   Pour the mixture over the prepared crust and bake for 1 hour to 1 hour 15 minutes, until the edge is just lightly browned and the centre is almost set, still slightly wobbly. Allow the cheesecake to cool completely, then chill for at least 3 hours or overnight.

6. 6

   Place the raspberries and fine sugar in a heat‑proof bowl, heat in the microwave for 1 minute 30 seconds on high power. Stir and let the sauce cool, then drizzle it over the cheesecake.

7. 7

   Sprinkle the top with coarsely chopped pistachios and candied clementine zest. Store in the refrigerator for up to three days.