Blueberry Cheesecake (vegan, sugar-free, gluten-free)

Preheat oven to 180C and line a 9inch (22.5cm) round springform pan with baking paper. I like to line the sides too but you can lightly grease them if you prefer.

In a medium sized bowl, mix all the ingredients for the crust. Once it forms a dough, press onto the lined springform pan.

Prick the crust all over with a fork (this prevents rising) and bake for 15 minutes. Let cool while you prepare the sauce.

In a small pot, place blueberries, dates and water and cook on medium heat, stirring the whole time. Once it starts simmering, reduce heat slightly and keep cooking until it's reduced to a sauce-like consistency.

Optionally, you can blend the sauce with a hand-held blender. I like to whizz it a few times to get the dates to melt into the sauce. But if you don't mind a chunky sauce, you may skip this step. Let cool on the counter for 15 minutes then put in the fridge while you prepare the filling.

Reduce oven heat to 160 degrees. Fill any oven-safe container with water and place at the bottom centre of the oven. (This helps keep the cheesecake moist and prevents cracking)

Blend all the filling ingredients in a blender or food-processor and pour onto the pre-baked crust.

Bake for about 30 minutes but make sure to check after the 20 minute mark. The cheesecake is done when the sides are set but the centre is still a bit wobbly and golden brown.

Cool the cheesecake completely on the counter. Then very gently prick it all over with a knife.