Vegan Baked Cheesecake with Fresh Berries

• Food processor
• Mixing bowl
• High cake ring
• High pan for baking
• Cutting board
• Whisk
• Rubber spatula
• Aluminum foil
• Baking paper
• Sifter
• Oven

Ingredients:  

Cake Base:

• 2 cups (280 g) all-purpose flour (Gluten-free blend for a gluten-free option)
• 3/4 cup (150 g) brown sugar
• 1/2 tsp table salt
• One stick (113 g) vegan butter
• 1 tbsp of olive oil 
• Lemon zest

• 1 cup of raw cashews (160 g)
• 2 + 2/3 cups (600 g) vegan cream cheese (kite hill/Tofutti)
• 2 + 1/2 cups (600 g) vegan yogurt (silk)
• 5 tbsp maple syrup
• 2 tbsp vanilla extract
• Lemon juice and zest from 1 whole lemon
• 1 bag of instant vanilla pudding (85 g)
• 1/2 cup (70 g) cornstarch
• 1 tsp baking powder

• 3 tbsp of vegan cream cheese
• 3 tbsp of powdered sugar
• 1 tsp pure vanilla extract
• Lemon zest

• Fresh berries

1. Soak the cashews in boiled water for 30 minutes.
2. Prepare the cake base: Preheat the oven to 350 F.
3. Mix all of the base ingredients in a bowl, I use my hands but you can use a mixer with the guitar head if you prefer.
4. You will get even crumbles, spread them on a lined baking tray and bake for 15 minutes, stir the crumbles in the tray and place back in the oven for 10 more minutes. The crumbles will be ready when their color turn gold.
5. Let the Crumbles cool down to room temperature and crush them.
6. Prepare the ring: Butter the pan with a thin layer, just to help the baking paper stick, cut a circle of baking paper in the size of the bottom of the pan and place it inside.
7. Place a strip of baking paper to line the inside sides of the ring. 
8. Use aluminum foil to give it another layer of outside protection from the water while baking. Press the aluminum foil tightly from all sides of the ring.
9. Mix 2 cups of prepared crumbles with melted vegan batter (half stick).
10. Place the ring on a flat pan with high edges.
11. Cover the bottom of the ring with an even layer of the crumbles and butter mixture.
12. Prepare the cheese cream: Place the drained soaked cashews in the food processor, add the cheese, the yogurt, the vanilla, maple, and lemon and blend well for at least 6 minutes until smooth. Use a rubber spatula to make sure all the cashews are mixed in (not on the bottom or sided of the processor).
13. In a separate bawl mix the dry ingredients (cornstarch, instant pudding, and baking powder), sift them into the wet mixture and whisk well until combined and there are no lumps.
14. Pour the cheesecake mixture on top of the base and even it out.
15. Preheat oven to 350 F.
16. Pour water on the outside of the cake (into the deep pan holding the cake), and place in the oven.
17. You can add the water once the cake is already in the oven to prevent spillage. The water should be about half the Hight of the cake. 
18. Bake for 90 minutes, the cake will be ready once it is a little bit wobbly but mostly firm.
19. Take the cake out of the oven, let it cool down a little, remove the water from the pan, cover and transfer to the fridge to cool down for a night or at least 8 hours.
20. Decorating: Mix the glaze ingredients and glaze the cake. Remove the ring and the baking paper carefully. Transfer the cake onto a cake board or a flat plate. Decorate with fresh strawberries and other berries.
21. Enjoy!