Blend biscuits into a coarse powder, mix with melted butter, press into a springform pan ... Layer cream cheese mixture over the biscuit base, top with blueberry sauce, and chill overnight.
followed by the vegan cheesecake base. The ingredients in the base are cashews, blueberries, maple syrup, coconut oil, lemon juice, and a pinch of salt. Most of the work for this dish comes from ...
I have played fast and loose with this recipe from a Kansas City café ... coconut-milk yoghurt and – like a retro cheesecake topping – blueberry compôte. Preheat the oven to 180C/160C ...
But I finally succumbed and this is a stunning cheesecake with so much rich ... biscuits in a food processor to give fine crumbs. Mix well into the melted butter and then tip into the bottom ...