New York-style baked coconut & vanilla “cheesecake”
Recipe excerpted with kind permission from the newly released Vegan 100 by Gaz Oakley (Quadrille, £20) Photography © Simon Smith.
300 g Lotus Biscoff biscuits
65 g (1/2 cup) almond flour (ground almonds)
4 sticks of rhubarb, chopped
an even biscuit layer in the base and up the sides. Pop the tin into the fridge until needed.
Finally, add the vanilla extract to taste and pulse to mix.
isn’t sealed you must wrap the bottom of the tin with foil to stop any water getting into the cake.