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150g rolled oats

80g almonds or pecans

140g date paste

5g cinnamon

2g vanilla extract

Pinch salt

30-45g plant milk

900g silken tofu (firm silken, three 300g blocks)

315g date paste

68g lemon juice

11g lemon zest

11g vanilla extract

34g cornstarch

Pinch salt

Pinch turmeric (optional, for colour)

Fresh berries (optional topping)

Berry compote (optional topping)

Sliced fruit (optional topping)

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1. Preheat oven to 180°C

2. Grind oats to flour, then add nuts and pulse until finely ground

3. Add date paste, cinnamon, vanilla, and salt to the oat mixture

4. Process until mixture starts to clump

5. Add plant milk gradually until mixture holds together when pressed

6. Press firmly into bottom of 23cm springform pan

7. Bake 12-15 minutes until lightly golden and fragrant

8. Cool completely

9. Blend tofu, date paste, lemon juice, zest, vanilla, cornstarch, salt, and turmeric (if using) in high-speed blender for 2-3 minutes until completely smooth with no graininess

10. Pour into saucepan and heat gently over medium-low heat, stirring constantly, until mixture thickens noticeably (about 8-10 minutes)

11. Mixture should coat the back of a spoon and leave a clear line when you run your finger through it

12. Do not let it boil hard

13. Pour immediately into cooled crust

14. Smooth the top with a spatula

15. Tap pan gently on counter to release air bubbles

16. Refrigerate overnight (or minimum 6 hours) until completely set and chilled through

17. Run a knife around the edge before releasing the springform

18. Top with fresh berries or fruit just before serving

Notes:

The overnight chill is important - it allows the filling to firm up properly and the flavors to develop

This has a denser, more custard-like texture than cashew cheesecake

The lemon cuts through the richness nicely

Leftovers keep well in the fridge for 5-7 days