Ingredients (for a 24cm mould)

For the base:

• 300 g of digestive biscuits or dry vegan biscuits
• 140 g of vegetable butter or margarine

For the cream:

• 400 g of natural cashews
• 400 g of natural Hemp-fu® Nature and Goodness
• 320g unsweetened soy milk
• 200 g of natural soy yogurt
• 150 g of brown sugar
• 40 g of lemon juice
• 20 g corn starch
• zest of 1 lemon
• 1 teaspoon vanilla extract

For the filling:

• b berry or blueberry jam
• b fresh blueberries

Procedure

• Melt the vegetable butter and let it cool. Pour the biscuits into a mixer and blend until you get a fine powder. Also add the previously melted vegetable butter and mix everything together. Distribute the mixture in a 24 cm springform pan covered with baking paper. Cover the bottom with the biscuit base, compact well so as to have a uniform base. Place in the refrigerator to harden and in the meantime prepare the filling.
• To make the filling cream, simply combine all the ingredients in a bowl and blend with an immersion blender.
• Pour the filling obtained over the biscuit layer and bake for 60 minutes at 170 ° static oven. The center of the cake should still be slightly soft, leave the cheesecake in the oven turned off for at least half an hour before taking it out of the oven. Once cooked, let it cool to room temperature and then place in the refrigerator for at least 4-5 hours before serving (better all night).
• When the cake is completely cold, carefully remove it from the mould, decorate with the berry or blueberry jam and finish with fresh blueberries.