Vegan cheesecakes have come a long way over the past five years. When I first began making mine I used the same formula time & time again. A dried date and almond nut crust and a cashew cream topping set in the freezer. Raw cheesecakes are good, they're pretty much fail-safe because they don't require baking.

But there's something extra tasty about that New York style deli baked cheesecake. And here it is! Recreated in its vegan form. You can use fruit or chocolate to create a different flavour. I like apple caramel because it's such a winning combination.

INGREDIENTS

150g almonds or ground almonds 

100g porridge oats 

Pinch of salt

4 tbsp coconut oil (melted) 

2 tbsp maple syrup

200g cashews (soak for an hour in boiling water, then drain)

160ml coconut cream

170g cream cheese (vegan)

Juice of half a lemon

4 tbsp maple syrup or coconut sugar (more if you like it really sweet) 

1 tbsp coconut oil 

Pinch of salt

1 apple

Handful of pecans

Sprinkling of coconut sugar

Coconut yoghurt to decorate 

Lemon zest

Preheat the oven to 160C 

Add the base ingredients to a food processor and pulse together until well combined. It should form a doughy texture you can shape with your hands. Press into a springform cake tin base & bake in the oven for 15 minutes at 160C. Remove & allow to cool leaving the oven switched on 

Meanwhile blitz the filling ingredients in a high speed blender until completely smooth, pour over the base & return to the oven for 30 minutes. Check to see if the edges are beginning to get firm

Core an slice the apple an lay it in a fan pattern around the edge of the cake. Return to the oven & bake for a further 10 - 15 minutes. The apples should soften & brown, the centre of the cake will still have some 'give' in it - although it shouldn't be liquid

Remove it from the oven for ten minutes, then place in the fridge for a couple of hours or preferably overnight to set well. Before serving, decorate with coconut yoghurt, lemon zest, pecans & coconut sugar