Method (base)

1. Line the base of a loose base, 8” cake tin with grease proof paper and preheat oven to 180°C fan. Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
2. Add the biscuits and ground cinnamon to a blender / food processor and blend until fine. Pour the spiced biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling. Set aside.

Method (apple pie mix)

1. In a medium sized bowl, add in the chopped apple, light brown sugar, cinnamon and lemon juice. 
2. Stir together to combine. Make sure the apples are fully coated in the mixture. Set aside. 

Method (crumble mix)

1. In a bowl, sift the flour, sugar and cinnamon. Stir to combine.
2. Add in the butter, using your fingertips, rub the butter into the dry mixture. You don’t want to form it into a ball but break it up into a crumble. Set aside.

Method (cheesecake filling)

1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
2. Drain and rinse the cashew nuts and place them in a food processor or blender, along with the cream cheese, silken tofu, sugar and vanilla extract. Blend until smooth.
3. Pour 1/3 of the cheesecake mixture into the tin on-top of the biscuit base. Sprinkle over some of the spiced apples, then a sprinkling of the crumble. Repeat until you’ve used up all the cheesecake, apple and crumble mixtures. Refer to video for visual example.  Tap the tin on the worktop a few times to remove any air bubbles and to level out.
4. Bake in the centre of the preheated oven for 45–50 minutes, or until the edges of the cheesecake turn golden in colour (check after 45 minutes). The cheesecake will look soft in the middle, but it will firm up as it cools.
5. Once the cheesecake is baked, allow it to cool fully and then place it in the fridge overnight to set fully. Once set, carefully remove the cheesecake from the tin, then decorate. TIP: Don’t try to remove the cheesecake from the tin while it’s warm, as it will crumble apart. It needs time to set! 

Method (lattice)

1. Preheat oven to 180°C fan. Lightly flour your surface and roll out the puff pastry sheet to about ⅛ inch thick. You want it large enough to cover the top of the cheesecake.
2. Using a knife or pizza roller / pastry cutter, slice the pastry into even strips – approximately ½ inch wide.
3. Lay half the strips horizontally across a piece of parchment. Fold back every other strip halfway, then lay a strip vertically at the fold. Unfold the horizontal strips over the new vertical one. Repeat the process, alternating strips to weave a criss-cross pattern.
4. Place the base of a cake tin (same size as the cheesecake) on top and cut around it so you have the perfect size to fit on top of the cheesecake. Transfer the parchment with the lattice on to a baking tray. Chill in the fridge for 10–15 minutes to firm up, this helps keep its shape when baking.
5. Brush with dairy-free milk and a sprinkle of some granulated sugar, then bake on a lined baking tray for 10-12 minutes until crispy and the edges are golden brown in colour.
6. Once baked, remove from the oven and allow to cool before placing on top of the cheesecake.
7. Use a large, sharp knife to cut the cheesecake into slices, serve and enjoy! Perfect served with some dairy-free vanilla ice-cream, vegan caramel, vegan custard, cream or a simple dusting of powdered / icing sugar.