(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Transfer the cashews to a large mixing bowl and cover with hot water from a kettle. Leave to soften for at least 30 minutes. Then line the base of a 20cm round loose-bottomed cake tin with baking paper.
For the base, remove the stones from the dates then add them to a food processor along with the almonds and walnuts. Then transfer the coconut oil to a small bowl, melt in the microwave and add it to the food processor. Process the base ingredients until fine and when they hold together in your hands. Transfer the mixture to the prepared cake tin and use your fingers to spread it out evenly across the base, pushing down to compact the mixture.
Drain the cashews and add them to a blender along with the vanilla extract, Elmlea Plant Double, zest from the whole lemon, juice from half of the lemon and maple syrup. Again melt the coconut oil in a microwave then add it to the blender. Blend until smooth, then pour 2/3 of the mixture over the nut base. Place the cheesecake in the freezer for 2 hours or until the filling layer is firm.
Once you’re ready to add the blueberry layer, blend the remaining cheesecake mixture with the blueberries until smooth. Pour the blueberry layer over the cheesecake and transfer the cheesecake to the freezer for a minimum of 2 hours or overnight.
When you’re ready to serve the cheesecake remove it from the freezer and leave it to sit on a worktop for 20-30 minutes to soften slightly.
Meanwhile to prepare the blueberry compote, add the blueberries to a saucepan on a low - medium heat and cook for 5 minutes. Then stir in the sugar. Next, in a small bowl combine the cornflour with water until smooth, then stir the paste into the pan and simmer for 3-4 minutes.
Serve slices of cheesecake with a topping of burberry compote. Delicious!