Deliciously creamy vanilla cheesecake with fragrant macerated strawberries on a gluten-free shortbread base. This cheesecake is creamy and rich while being refreshing and fruity.
Prepare: Soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiling water for one hour.
Make the crust: Line the bottom of a 7.5 or 8" cake tin (with a removable base) with some parchment paper.
Add the cookies and freeze-dried strawberries to your food processor, and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers.
Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.
Make the filling: Add all of the filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps.Pour the mixture into the cake pan and place it back in the fridge to set for a minimum of 6 hours (or overnight if preferred).
Once set, carefully remove the cheesecake from the cake tin by lifting the bottom of the pan (see notes).
Toppings: Add the oat cream to a large bowl and whip until light and fluffy. Use an offset spatula or spoon to top the cheesecake with it.
Make the strawberry sauce: Add the remaining condensed milk, fresh strawberries, and freeze-dried strawberries to a food processor or blender and blitz until smooth.Pass the mixture through a fine-mesh sieve to remove any strawberry seeds.
Top the cheesecake with strawberry sauce and more freeze-dried berries just before serving.
Storage: Place the cheesecake in a sealed container (or on a plate covered with plastic wrap) and refrigerate for up to 5 days.You can freeze the cheesecake whole in an airtight container or in individual slices. It will keep in the freezer for 2-3 months. To defrost, simply place it in the fridge overnight. I recommend saving the strawberry topping for after it's been thawed out.
Notes
Soaked cashews: Soak them in water for 4 hours, rinse and drain. You can also quickly soak them by soaking them in boiling water for one hour.
Coconut oil: This cheesecake sets to a mousse consistency, for more set consistency, add coconut oil.
If the cake is sticking to the sides of the pan, carefully run a sharp knife around the inside of the pan to help loosen it.