Dessertsdeliciouslyella
Lemon Cheesecake
This lemon cheesecake has the perfect balance of sweet and zestiness. The soaked cashews create the perfect creamy filling, while the oats creates a crunchy base.
👥 12 Servings⏱️ Prep & Cook: 1h 20m🔥 Cook: 1h 20m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
📝 Preparation Steps
1
Preheat oven to 175C (340F), fan setting.
2
Simply place the oats into a food processor and pulse until a flour forms, add the rest of the base ingredients and pulse until a crumbly mixture forms.
3
Spoon the crumbly mixture into the bottom of a lined tart tin (the smaller the tart tin, the thicker the cheesecake will be) and press down evenly.
4
Cook for ⏱️ 15-20 minutes until golden, then remove from the oven and leave to cool.
5
To make the filling, place the drained cashews into a food processor and blend for ⏱️ 2 minutes.
6
Add in the rest of the filling ingredients and pulse until smooth, adding a little almond milk if the mixture feels too thick.
7
Pour the filling mixture onto the base and place back into the fridge to set for ⏱️ 4 hours.
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