LEMON CHEESECAKE

INSTRUCTIONS

1. If you have acetate cake strips, I like to line the inside of my springform pan with it.
2. If you don’t have it, it’s not imperative
3. First prepare the crust by crushing the vegan cookies in a food processor to fine crumbs
4. Add the melted vegan butter and combine until it resemble wet sand.
5. Press this into the bottom of an un-greased springform pan and refrigerate until needed
6. Next prepare the lemon custard by whisking the sugar with the cornstarch in a small bowl, then add it to a medium sauce pot along with the water, lemon juice and plant milk
7. Bring it up to a rolling boil whisking constantly to prevent scorching on the bottom
8. Once it boils fully add the lemon zest and then pour 2 cups of the custard into a heatproof container and reserve in the refrigerator to set and cool for later~ this becomes the topping & for the swirl into the batter!.
9. The remaining custard in the pot will get the sugar and lemon juice listed from the cheesecake portion of the recipe as well as the agar
10. Return this to the stove and cook over medium heat until it boils once again, stirring constantly
11. then take it off the heat
12. Next prepare the cheesecake batter by boiling the cashews in about 1 cup of water.
13. Once it boils turn off the heat and let them soak for 30 minutes
14. Drain the cashews and place them into a high speed blender with the remaining cheesecake ingredients including the lemon custard with the agar addition that you just re-boiled
15. Blend on high until the mixture is smooth
16. Pour into the prepared crust and then take about ½ cup of the lemon custard that is reserved in the refrigerator and swirl it into the top of the cheesecake *this is completely optional, you could just use the entire amount of custard for the topping)
17. Freeze the cheesecake for at least 3 hours or overnight then unmold it from the pan and spread the remaining lemon custard over top