350g / about 23biscuits/cookiesdigestive biscuits(can sub graham crackers) - if you use my digestive biscuit recipe you will need almost the whole batch (minus about 3). For a gluten-free version use gluten-free cookies
4tablespoonsmelted vegan butter, or coconut oil
FOR THE FILLING
300g / 2cupsraw cashews,soaked in boiling water for 15 mins then drained (measured before soaking)
175g / 1cupcanned chickpeas, drained & rinsed well
1 can / 400 mlcanfull fat coconut milk(must be full fat, not light & if your can is 398 mls that's fine.
3tablespoonsapple cider vinegar
Preheat oven to 320F
Prepare the tin. Use the bottom of a deep 9 inch spring form pan . It must be at least 3 inches deep (see recipe notes if you have another size pan). to draw a circle on some parchment paper. Cut out the circle and use it to line the bottom of your pan. Line the sides of the pan with a long rectangular strip of baking parchment. Use a little mildly flavoured oil on the pan first to make the paper stick
Put digestive biscuits (or graham crackers) into a food processor with the butter/coconut oil and blend until well combined and in fine crumbs.
Press into the bottom of the tin. Make sure it is even and pressed down firmly then refrigerate while you make the filling.
Add all the filling ingredients to a blender and blend until completely smooth.
Remove base from the fridge and pour the filling in carefully.
Bake for around 50 minutes but this will vary depending on your oven and the pan you use. It should be set well around the edges and have a little tiny bit of a wobble in the middle when done.
Remove and allow to cool then refrigerate for at least 4-5 hours or overnight.
Blend absolutely thoroughly. The filling needs to be smooth as silk.
Be sure to use a springform pan so you can get the cheesecake out easily once it's ready.
Follow the recipe closely for best results.
Don't overbake. It should have a wobble in the middle and it will set up properly as it cools.
Don't cut/serve until it has been refrigerated
Storage - Store in the fridge for freshness, but unlike a lot of vegan cheesecakes it won't melt into a puddle if left at room temperature for a while before serving. Leftovers will keep really well in the fridge for up to a week. Just be sure to cover it so it doesn't dry out.The pan - If you do not have a deep 9 inch spring form tin then an 8 or a 10 inch will be ok. The cooking time just might need to be adjusted very slightly. Using an 8 inch tin will make it take a little longer as it will be a bit deeper. Probably only 5 or 10 minutes longer though. If you use a 10 inch it will probably be ready a few minutes earlier as it wont be quite as deep. Follow my guide in the instructions for knowing when it is ready.A deep spring form tin is ideal for this recipe. If you do not have one then a tin with a removable bottom will also work. Do not try to make it in a cake pan with no removable bottom as you will never get it out. If you do not have a deep pan then you might need to use a bigger than 9 inch pan in order to fit everything in.Oil-free? If you follow an oil-free diet then you can omit the crust and just cook the cheesecake filling. You can do this in the same way as above but you will need to make absolutely sure that your springform tin is leak proof as it won't have the biscuit layer covering the seams. The last thing you want is for the cheesecake to leak out before it sets up in the oven. Practise with the tin by filling it with water to see if any drips out. If it doesn't you are good to go. If it does then don't use that tin!