Blueberry and Maca Cheesecake

Servings: 1

– 1 cup oats

– 2 cups (250 g) walnuts

– 1/2 cup pitted dates or 4 tbsp maple syrup

– 4 tbsp sunflower oil

– 1/2 tsp cinnamon, ground

– Pinch salt

– 1 cup cashews (soaked in boiling water for 30 mins, then drained)

– 180g organic silken tofu

– 1 tbsp lemon zest, grated

– 1/3 cup maple syrup/raw honey, or to taste

– 1 tbsp nutritional yeast

– 1 tsp vanilla extract

– 2 tbs tahini, hulled

– 1 tbsp maca powder

– 1 tbsp PSF blueberry powder

Blueberry and Maca Cheesecake

Pre-heat oven at 180c
For the base – place all the ingredients in a food process and whiz until mixture forms a sticky ball.
Press the mixture evenly into the base and sides of a lightly greased and lined springform pan, or a pie dish.
Bake for 15 – 20 mins or until golden brown. Allow to cool whilst you’re preparing the filling.
Pour this mixture into the cool base then smooth the top with a rubber spatula. Put in the fridge til it sets – about 30 mins. It’s ready once the filling is no longer jiggling when moved.
It’ll remind in tact out of the fridge thanks to the tofu, but will keep longer (over a week) in the fridge.
Serve with fresh flowers and yoghurt, and decorate with raspberries and pomegranate seeds. Or whatever toppings you fancy.