5tablespoonsmaple syrup(or sub any other sweetener)
Juice of 1 lemon
1teaspoonvanilla extract
For the blueberry sauce:
150g(1 ½ cups) fresh blueberries (or sub equivalent amount frozen blueberries)
2tablespoonsmaple syrupto taste (or sub any other sweetener)
Instructions
For the crust:
Grease a springform tin (I used a 18 cm/7 inch springform tin) and line with a circle of baking paper on the bottom
Add all the ingredients for the crust to a food processor and blitz until you get a crust that easily sticks together but that still has some texture
Place the crust along the bottom of the springform tin, pressing down with your fingers, the back of a spoon or the bottom of a small cup or glass to make it as compact as possible
Place in the fridge while you make the rest
For the filling:
Drain the soaked cashew nuts
In the same food processor (no need to wash it out), add all the ingredients for the cheesecake and whizz until completely smooth
Taste and add extra maple syrup or lemon juice if necessary
Place the filling on top of the crust and put back in fridge until completely set (will take up to a few hours)
Keeps covered in the fridge for up to a few days - it’s best to store the cheesecake and blueberry sauce separately, and pouring over the top when serving
For the blueberry sauce:
Place the blueberries and maple syrup in a pan
Cook on a low heat for around 10 minutes, stirring regularly, until the blueberries lose their shape and a sauce forms
Transfer into a bowl and leave to cool - best stored separately and pour over the top when serving