OREO CHEESECAKE

Sometimes you’re a walking seedbed of germs for a week and sometimes living by books and living by hope makes you a target for gunfire. But then you have badass Italian mates that have your back and you’re reminded it has to be business as usual. So go buy five million packs of Oreos (Oreos are also always there for you. I love you Oreos), get your apron out and apologise to fat-free cakes and low-calorie muffins. Make vegan Oreo cheesecake and there you go, you’re ready to face life again.

OREO CHEESECAKE

30 Oreo cookies

2 tablespoons coconut oil, melted

200g (1 ½ cups) cashews

500g (2 ¼ cups) plain soya yoghurt or other non-dairy yoghurt

100ml (1/2 cup) coconut oil, melted

150g (1 ½ cup) icing sugar

13 Oreo cookies, roughly chopped

13 Oreo cookies, cut into quarters

Lightly grease a 22cm/9” cake tin and set aside. Place Oreo cookies in a blender and blitz until roughly ground. Add the coconut oil and keep going until you get a smooth paste. Place the mixture into the prepared tin, pressing it down evenly and firmly to cover the base. Put the tin in the fridge whilst you prepare the filling. Blitz the cashews in a blender until roughly ground then add yoghurt, coconut oil and icing sugar. Blend until everything is well combined, smooth and creamy. Fold in the chopped Oreos. Pour the filling over the Oreo crust and top with the remaining chopped Oreos. Return to the fridge until set (ideally overnight). Share with your badass friends and be merry.