Baked vanilla and lemon cheesecake

YOU WILL NEED

100g oats 100g nuts of choice (can be mixed) 100g dates 2 packs 100% Dairy Free Sheese Original Spread 100g sugar or stevia 3 tbsp cornflour 2 tbsp dairy-free milk 1 tsp vanilla extract For the blueberry topping 150g frozen blueberries 1 tbsp maple syrup

DIRECTIONS

■ Preheat the oven to 190°C/Fan 170°C/Gas Mark 3. Grease and line a 20cm loose-bottomed cake tin

■ To make the base, place the oats, nuts and dates into a food processor and blitz until broken down and the mixture comes together. Press into the tin and set aside.

■ Place the Sheese spread, sugar, cornflour, milk and vanilla into a blender or food processor and whizz until thick and creamy.

■ Spoon over the base and smooth out evenly. Bake for 40-45 minutes until the top feels firm. Leave to cool then chill in the fridge for at least 3 hours.

■ Place the blueberries and maple syrup in a pan and bring to the boil. Simmer for 5 minutes until syrupy then set aside. When ready to serve, pop the cheesecake out of the tin, spoon over the blueberries and any extra syrup, slice and enjoy!

Recipe and image courtesy of Sheese, buteisland.com