Blend everything until super smooth.
Pour into a lined cheesecake tin.
Bake at 140°C for 55-60 minutes — edges set, centre with a slight wobble.
Cool completely, then refrigerate until set.
CHOCOLATE VERSION:
add 45g raw cacao, 30g dates, 1tsp instant coffee or coffee powder, omit the zest, and only use half the lemon.
For a cacao crust: 100g dates, 80g oats, 30g cacao, blended and pressed into the tin before the filling.