Lemon Cheesecake

Crust Ingredients:
[ ] 200 grams pecans
[ ] ¼ cup honey
[ ] 1 teaspoon vanilla extract

Filling ingredients:
[ ] 260 grams raw cashews, soaked overnight
[ ] ⅓ cup melted coconut oil
[ ] 1 cup coconut cream
[ ] ½ cup honey
[ ] ⅓ cup fresh lemon juice
[ ] 2 tablespoons fresh lemon zest
[ ] 2 teaspoons vanilla extract

Method:
[ ] Soak the cashews overnight. Drain and rinse well before use
[ ] Add the pecans, honey and vanilla extract to a food processor. Blend until the mixture forms a sticky dough that holds together when pressed between your fingers
[ ] Press the crust mixture firmly into the base of a 18 cm cake pan. Smooth the surface evenly
[ ] Add the soaked cashews, melted coconut oil, coconut cream, honey, lemon juice, lemon zest and vanilla extract to a high-speed blender. Blend until completely smooth and creamy
[ ] Pour the filling over the crust and smooth the top with a spatula
[ ] Freeze for at least 2 hours until firm.
[ ] Remove from the freezer 5 minutes before serving to soften slightly for easier slicing
[ ] Garnish with fresh blueberries, lemon slices or lemon zest if desired