Baked Vegan Pistachio Cheesecake

Step 1

To create the cheesecake crust, place the pistachio kernels into a food processor. Add your rolled oats, a pinch of salt, and the soaked dates. Pulse the food processor for roughly 30 - 60  seconds or until the dates and nuts have broken down and are well mixed. You should end up with a firm dough. Lightly grease a 9-inch cake tin and press the dough against the bottom and corners of the tin.

Step 2

In the meantime, preheat your oven to 175°C (347°F). To avoid cracks in your cheesecake, place an ovenproof container filled with 1-2 litres of water into the bottom of your oven.

Step 3

Combine the soaked and drained pistachio kernels, coconut milk, maple syrup, vanilla extract, silken tofu, lemon juice, and pinch of salt in a high-speed blender. Blend on the highest settings for 3-4 minutes or until completely smooth. If needed, strain the mix through a sieve before continuing. Blend the cornstarch into the mix for 1 minute, then pour the cheesecake mixture into the cake tin and place it in the preheated oven.

Step 4

Bake the cheesecake for 15 minutes at 175°C (347°F), then reduce the heat to 160°C (320°F) and bake for a further 30-35 minutes.

Step 5

Once baked, carefully remove the cake from the oven and allow for it to cool down completely before decorating with crushed pistachios. Cut the cake into slices and enjoy alongside a dollop of dairy-free whipped cream.