Vegan Lemon and Ginger Cheesecake

cover the cashews in boiling water and allow to soften for at least an hour.  While the cashews are soaking, make the base by blending the dates, ground ginger, almonds and coconut oil.  Grease a 20-22 cm tin (preferably with a removable base) and tightly press the base into the tin.  Place in the fridge to set for 45 mins.

Once the cashews have soaked, drain them and place them in a blender with the zest and juice of the lemons (reserve a small amount of zest if you want to use it to decorate your cheesecake), syrup, milk,oil and lemon curd.  Blend until you have a smooth creamy mixture.  Spoon into your base and place in the fridge to set for a least two hours before you attempt to remove it from the tin.

Finally top your cheescake with lemon curd and decorate with chopped crystalised ginger and lemon zest and enjoy.