Bluberry Lime Vegan Cheesecake

• Filling:
• 1/2 cup Unroasted cashews, soaked in water overnight.
• 1/2 cup mashed ripe banana.
• 14 ounces silken tofu, drained
• 2 tablespoons coconut oil, room temperature.
• 2/3 cup sugar.
• 4 teaspoons cornstarch.
• 1/4 teaspoon fine sea salt.
• 4 tablespoons fresh lime juice.
• Grated zest of 1 lime.
• Crust:
• 1 1/4 cups finely ground graham cracker (or any vegan cookies).
• 3 tablespoons sugar.
• 4 tablespoons melted coconut oil.
• 2 tablespoons soy milk.
• Topping:
• Wild berries jam.
• Fresh blueberries.

1. To make the cookie crust:rnPreheat oven to 350 u0b0F (180 u0b0C) and lightly spray a 8-inch (20 cm) springform pan with nonstick cooking spray.rnPlace the cookies in your food processor and pulse until you get fine crumbs.rnIn a medium mizing bowl, stir together the cookie crumbs and sugar. Drizzle in the melted coconut oil and mix well to ensure the crumbs are moist. Pour in the soy milk and stir again to combine all ingredients and form a crumbly dough. You might need to use your hands to blend the mixture and get a crumbly dough.rnPour the crumbs into the springform pan and press them very firmly into the sides of the pan first and pat into the bottom. Bake for 10 minutes until firm. Remove from oven and place on a cooling rack. Let the crust cool before filling.rnLeave the oven on at the same temperature because you'll be baking the cheesecake just a few minutes after.
2. To make the filling:rnDrain the soaked cashews and tofu. In a blender place the cashews, mashed banana, tofu, coconut oil, sugar, cornstarch, sea salt, lime juice and lime zest. Blend all ingredients together until completely smooth and you don't see any small bit of cashews.rnPour the batter over the crust and tap it lightly on the counter to get rid of the large air bubbles.rnBake the cheesecake for 50 minutes approximately, until the edges are golden and the top is lightly puffed and still looks a bit 'wet'. rnLet the cake cool before adding the topping.
3. To decorate:rnScoop out the desired amount of jam and spread evenly on the top of the cake working from the center and spreading it to the edges.rnSprinkle fresh blueberries over the cheesecake.rnMove the cake to the fridge and let it cool overnight for best results.

filling, cashews, mashed ripe banana, silken, coconut oil, sugar, cornstarch, salt, lime juice, lime, crust, graham cracker, sugar, coconut oil, soy milk, topping, berries, fresh blueberries

Taken from food52.com/recipes/30181-bluberry-lime-vegan-cheesecake (may not work)