Lemon and Poppyseed Cheesecake

Name: Lemon and Poppyseed Cheesecake
Prep time: 300 min
Ingredients: For the base:; 300g ground almonds; 60g desiccated coconut; 100g dates; chopped and soaked in warm water; Zest of 1 lemon; 12 tsp vanilla extract; 1 pinch sea salt; 1 tbsp poppy seeds; 420g cashew nuts; soaked for at least 2 hours in water; 125ml coconut milk; Juice of 3 lemons; 85g coconut sugar; 1/2 tsp vanilla; Pinch sea salt; 150ml coconut oil; melted; 1 tbsp psyllium husk

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Ingredients

For the base:
300g ground almonds
60g desiccated coconut
100g dates, chopped and soaked in warm water
Zest of 1 lemon
12 tsp vanilla extract
1 pinch sea salt
1 tbsp poppy seeds
420g cashew nuts, soaked for at least 2 hours in water
125ml coconut milk
Juice of 3 lemons
85g coconut sugar
1/2 tsp vanilla
Pinch sea salt
150ml coconut oil, melted
1 tbsp psyllium husk

Instructions

Line the base of a 20cm springform cake tin with a circle of greaseproof paper.
Drain the dates and remove as much water as possible. Place the dates into the bowl of a food processor along with remaining base ingredients. Blitz together until the mixture starts to come together and become sticky. Place the sticky dough into the tin and flatten down with the palm of your hand. Wet your hands if it becomes too sticky. Place in the freezer to set.
Drain the cashew nuts and place in the bowl of the food processor. Add the coconut milk, lemon juice, coconut sugar, vanilla and salt. Blitz till smooth and creamy. Next add the melted coconut oil and psyllium husk, blend till completely mixed. Pour the filling over the base, smooth down the top or create a swirl pattern with the spatula. Leave in the fridge to set overnight or for at least two hours in the freezer.
Top with lemon zest before serving. Divide the cake into slices and keep in the fridge or in the freezer, in a sealed container, for up to three months.