Vegan Baked Cheesecake - cooking recipe

Ingredients

For the crust
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup vegan butter
For the filling
3 cups cashews
1 (14 ounce) can coconut milk
2 tablespoons cornstarch
1/2 cup granulated sugar
1/4 teaspoon salt
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup fresh strawberries

Preparation

Preheat the oven to 350°F.
In a bowl, rub together the flour, sugar and vegan butter until you get a crumbly mixture that when pinched together, forms a dough. Press into an 8-inch springform cake tin. Bake for 15-20 minutes until golden.
Place the cashews into a pot of water. Bring to the boil and simmer for 15 minutes to soften. Drain and add the cashews to the jug of a high speek blender with the remaining filling ingredients, except the strawberries. Blend until smooth. Grease the sides of the cake tin and then pour in the cashew filling.
Lower the oven temperature to 320°F Bake for 50-60 minutes until the sides of the cheesecake pull away from the tin and are slightly golden. Let cool then remove from the tin and top with the sliced strawberries before cutting and serving.