This baked vegan tofu cheesecake is flavored with lemon and features a delicious poppy seed layer. A plant-based, gluten-free, oil-free, egg-free, refined sugar-free dessert for Easter or Mother's Day.
Line a 20 cm /8-inch springform pan with parchment paper. Blitz coconut in your food processor until fine, repeat with the rolled oats. Add all other ingredients for the crust to your food processor and blend until the dough is crumbly and sticks together when pressed. Press the crust evenly into the bottom of your springform and about 2 1/2 in (6 1/2 cm) up the sides. Put it in the freezer to harden.
Grind your poppy seeds finely. I use a spice mill to get them extra fine. A small food processor would work too. Make a slurry by mixing the cornstarch with some nut milk. Now, simply add all other ingredients apart from the slurry to a saucepan and bring the mixture to a quick boil. Stir in the slurry and let the mix thicken. Turn off the heat and set the saucepan aside. Let the poppy seed filling cool for a few minutes and then pour the mixture into the springform onto the chilled crust. Put the pan back into the freezer.
Preheat the oven to 175 C or 350 F. For the cheesecake layer simply combine all ingredients in a high-speed blender until very smooth and creamy. Pour the cheesecake cream on top of the set poppy seed layer.
Bake for about 60-70 minutes. After the time is up, turn off the oven and let the cheesecake cool down to room temperature. Don't touch it while it is cooling. The middle of the cake will still appear super wobbly, but that's ok. Once the cheesecake has cooled slightly, put it in the fridge to set completely. It will firm up as it chills and can be sliced perfectly.
Store cake leftovers in the fridge.