Baked Lemon Cheesecake Slice

And here it is. The recipe you've all been waiting for! 

Honestly, this Baked Lemon Cheesecake is my idea of heaven. Growing up, my Mum made the best ever baked lemon cheesecake and I always wished for it to be made every single birthday (and many times also not on my birthday, I might add). This tastes so close to how I remember it that I almost couldn't believe my taste buds. My Mum even agreed herself, which is definitely saying something because usually, once she knows something is vegan, that is not the case!

I'm not the biggest fan of raw cheesecakes, because I find them very heavy and sickly, and they just don't taste the same as the cheesecakes I loved as a kid. So finally, I have one that does!

This cheesecake is surprisingly easy and inexpensive to make, no fancy ingredients or hours of hard work in the kitchen needed! Best thing yet is that it's also 100% good for you, with absolutely no refined sugars, oils or other nasty ingredients. And it's even gluten free.

Zesty lemon and tart raspberries balance out the natural sweetness of the cake perfectly. It's also deliciously creamy and satisfying, while not being too heavy, and packed with plant protein, potassium, calcium, fibre and other wonderful nutrients. Everything I could ever ask for in a cheesecake!

Without further ado, let's get to the recipe. Don't forget to tag my on Instagram if you try it out, so I can see and share your wonderful cheesecake creations!

Ingredients

• 100g pitted dates
• 1 cup (100g) rolled oats (or raw buckwheat for gluten free)
• 2 tsp natural vanilla extract
• 250g Japanese sweet potato, cooked and peeled 
• 1 block (300g) organic silken tofu
• 2 tbsp tapioca starch
• 1 tbsp lemon juice
• zest of 1 lemon (make sure it's an organic lemon!)
• frozen raspberries

Method

1. If using dried dates, soak them in warm water for 10 minutes to soften
2. Blend the oats/buckwheat into a coarse flour, then add in the dates and 1 tsp vanilla and pulse until a 'dough' comes together
3. Press the dough firmly and evenly into a baking paper lined loaf tin (or any other shape tray you like) to make the base of your cheesecake, then place in the fridge to firm
4. Preheat your oven to 180 degrees Celsius. In a blender, add the sweet potato, silken tofu, remaining vanilla, lemon juice, zest and tapioca starch. Blend until completely smooth
5. Pour the cheesecake mixture on top of the base, then bake in then oven 20 minutes until firm and slightly golden
6. Allow to cool completely, then slice and top with frozen raspberries
7. ENJOY!

Notes:

• Store covered in the fridge for up to 5 days
• To cook your sweet potato, either bake or steam them!