Vegan Lemon Ube Cheesecake

This luscious dessert by vegan blogger Deborah Gleason, harmoniously combines the zesty brightness of lemon with the subtly candy and nutty essence of ube (purple yam). A velvety, dairy-free cheesecake filling rests atop a fragile crust, offering an ideal distinction of textures.

What you want:

For the oat cookie crust:
1½ cups oat flour
½ cup rolled oats
½ cup finely chopped pecans
⅓ cup sugar
⅓ cup coconut oil, melted
¼ teaspoon salt

For the filling:
1½ cups mashed ube yam, peeled and steamed till comfortable
1 cup canned coconut milk
1½ cups uncooked cashews, soaked
Juice of two lemons
½ cup maple syrup
⅓ cup coconut oil, melted
2 teaspoons vanilla extract
2 teaspoons lemon zest
¼ teaspoon salt

Coconut whipped cream, for garnish
Edible flowers, for garnish

What you do:

1. for the oat cookie crust, preheat oven to 375 levels. In a big bowl, mix all components, stirring till combination begins to stay collectively. Place right into a parchment paper lined 9-inch pie plate. Press firmly into backside of plate and up sides. Bake for about 13 minutes, or till crust begins to brown. Take away from oven and let cool earlier than including filling.
2. For the filling, to a blender, add all components. Mix till clean, about 1 minute. Pour into ready crust and place in freezer for 4 hours, or till strong.
3. Let thaw for half-hour earlier than serving. Prime with coconut whipped cream and edible flowers.

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