Vanilla Bean Cheesecake
Vanilla Bean Cheesecake


8 Emmy’s Organic Vanilla Bean Coconut Cookies
2 cups raw cashews
1/2 block soft tofu
Juice and zest of 1 lemon
1/2 tsp vanilla extract
2 tbsp corn starch
1/4 cup maple syrup
1/4 cup coconut sugar
1 can coconut cream
Pinch of sea salt
by @thenakedbroccoli


1.Leave cashews soaking in water overnight.
2.Preheat the oven at 325 F.
3.Press cookies to the bottom of a parchment-paper lined springform pan.
4.Refrigerate for 30 minutes to 1 hour.
5.Drain cashews and add to a blender with tofu, lemon juice, lemon zest, vanilla extract, corn starch, maple syrup, coconut sugar, coconut cream, and sea salt.
6.Pour filling on top of crust and bake for 40-50 minutes or until center is cooked through but still jelly-like.
7.Refrigerate overnight.

by @thenakedbroccoli

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