Baked Vegan Classic CheeseCake

Soak the raw cashews overnight or for at least 6 hours. It's a crucial step to get the creamy texture and flavor of the 'cheese' filling.

If you're running short on time, you can use the quick-soak method: pour boiling water over the cashews and let them soak for an hour.

Preheat your oven to 350°F (178°C) and grease a 9-inch pie dish.

To prepare the crust, pulse the vegan cookies in a food processor until finely ground. Add in the melted vegan butter and pulse again until combined. Now press the mix on the bottom of the greased pie dish and bake for about 10-12 minutes. Use the bottom of a glass to press the crust, it ensures a tightly-packed and uniform crust.

During this time, prepare the cheesecake filling. Drain the soaked cashews and put them in a blender. Add almond milk, sugar, vanilla extract, lemon juice, and a pinch of salt. Blend until you get a smooth and creamy mixture.

Pour this creamy mixture onto your baked crust and spread evenly.

Bake in your pre-heated oven for about 45-55 minutes or until the edges have lightly browned. Lesser the baking time, creamier the cheesecake.

Once baked, let it cool and then refrigerate overnight or for at least 6 hours. The cooling process helps to firm up and enhances the flavor of the cheesecake.