Vegan Cherry Cheesecake

Instructions

• Prepare: Make Addictedtodates’ cherry curd recipe (full recipe and instructions are on her website) up to 2 days ahead, then refrigerate until ready to use.
• Pre-soak the cashews in water for 4 hours, rinse, and drain. Or quick-soak by simmering them in water for 30 minutes.
• Line the base and sides of a 9" loaf pan with parchment paper.
• Make the crust: Add the cookies and butter to a food processor and blitz for a couple of minutes until the mixture sticks together between your fingers.
• Press the crust into the base of the pan and smooth it down with your fingers or a spoon, making sure it is compact. Refrigerate while you make the filling.
• Make the filling: Add 150g (about ½ cup) of the cherry curd to a high-speed blender with the other filling ingredients. Blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for at least 6 hours (or overnight) until set.
• Add the topping: Gently heat the remaining cherry curd over a double boiler, stirring until it reaches a spreadable consistency. Spread the curd over the cheesecake and smooth it out with an offset spatula or the back of a spoon. Place back in the fridge for an hour, or set it in the freezer for 30 minutes before slicing.
• Serving and storage: Once set, use a hot wet sharp knife to cut it into servings. They will keep for up to 5 days in a covered container in the fridge. They should keep well in a freezer-safe container for up to a month. To serve, simply defrost in the fridge overnight.