This cheesecake has some secret ingredients that contribute towards its perfection in taste, texture and nutrition!! 
 

Ingredients

For the crust:

•  1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon powder
• 1/2 teaspoon salt
• 1 cup of vegetable butter
• 1/3 cup whole cane sugar

Filling:

• 2 cups unsalted cashews, soaked in boiling water for 15 minutes, then drained (measure before soaking)
• 1 cup cooked chickpeas, well drained and rinsed
• 2 tablespoons lemon juice
• lemon zest
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• ⅔ cup maple syrup
• 1 can of coconut cream
• ½ teaspoon salt

Preparation

For the crust: 

1. Thoroughly whisk together dry ingredients.  
2. Cream the plant based butter and brown sugar until smooth.
3. Add the dry ingredients and mix until ingredients come together. It will feel like wet sand, more loose than doughy.  
4. Using a lined cake pan with parchment paper, spread the mixture evenly to cover the bottom, and press the remaining dough against the sides. It's ok if it's not high on the sides, or you can just leave it all on the bottom. 
5. Bake the crust for 15-20 minutes just until firm and slightly dry, but not more as it will continue baking with the filling. 
6. To make the filling, put all the ingredients inside a blender and blend until really smooth and creamy. 
7. Pour blended mixture inside the pre-baked crust and return to oven and bake for one hour or until it's completely firm and golden top. 
8. Let the cheesecake cook completely before topping it with your favorite fruit jam. 
9. Chill in the refrigerator for at least 8 hours before serving.