Blueberry Cheesecake

Ingredients

1. Easy Vegan Cream Cheese Cup
2. Silk Tofu Packet
3. ½ Cup Vanilla Syrup ‘Maple
4. 2 tablespoons cornmeal
5. 1½ tablespoons lemon juice
6. 1 teaspoon pure vanilla essence
7. ½ cup fresh blueberries
8. 3 tablespoons maple syrup
9. ½ teaspoon cinnamon
10. ¼ teaspoon ground ginger
11. ¼ teaspoon grated fresh nutmeg
12. Crust:
13. Box Ginger Stem Oatmeal Crackers
14. 5 tablespoons pure butter/coconut oil

Procedure

• Preheat the oven to 180°C.
• First prepare the crust. Crush or puree gingerbread cookies until they resemble breadcrumbs. Add the melted coconut oil and then mix well. Press into a tart pan, shape on all sides and press down on the bottom.
• Put the cream cheese in the food processor until vanilla; and mix the ingredients until completely smooth with no lumps. Remove half of this mixture from the food processor and spread on the bottom of the crust.
• To the rest of the cream cheese mixture, add the blueberries and the other ingredients down to the nutmeg; and mix well. Very carefully place it on top of the first layer of cheesecake.
• Bake for 50-60 minutes and after removing from the oven allow to cool then place in the fridge to chill . This will take a few hours.
• Can be frozen but allow to thaw for at least ten minutes before serving.