Berry lemon cheesecake

SERVES 8-10

Berries and lemon are a great match in this dairy-free take on an old classic.

BASE

1 cup ground almonds

¼ cup brown sugar

¼ cup cocoa powder

2 tbsp coconut thread

2 tbsp coconut oil, melted

1 tbsp flaxseed meal mixed

with 2 tbsp water

½ tsp baking powder

½ tsp baking soda

¼ cup plant milk (almond, soy,

rice, coconut)

FILLING

1 cup coconut cream

½ cup cashew nut butter

(see note)

3 tbsp lemon juice

Zest of 2 lemons

3 / cup coconut oil, melted 4

1 / cup honey or maple syrup 3

2 tsp vanilla extract

2 tbsp nutrional yeast flakes BERRY CHIA TOPPING

1 ½ cups fresh raspberries

1 tbsp water

2 tbsp maple syrup

3 tbsp chia seeds

1 cup assorted fresh berries –

I used boysenberries and more raspberries

Mint leaves, to scatter

1 Heat oven to 180oC. Line and grease a 23cm-deep tart or springform tin.

2 Mix all of the base ingredients together and press into your prepared tin. Bake for 15-20 minutes or until firm. Cool.

3 While the base cooks, make the filling by blending all of the filling ingredients together in a high-speed blender. Process for 2-3 minutes or until the mixture is smooth and creamy. 4 Pour the mixture into the cake tin and chill until set – about 2-3 hours.

5 For the topping, bring the raspberries, water and syrup to a simmer in a small pot. Mash the raspberries and add chia seeds. Leave to thicken and cool.

6 Spoon the berry topping over your set cheesecake, still in the tin. Chill for a further hour.

7 To serve, carefully remove the cheesecake from the tin, place on a serving plate and pile on an assortment of fresh berries and mint leaves.