Directions

1. Step 1

   Preheat oven to 160°C (140°C fan-forced). Line a 20cm brownie pan with baking paper and place on a baking tray.

2. Step 2

   For the base, place biscuits in a food processor and pulse to a fine crumb. Add melted coconut oil, pulsing to combine. Spoon into prepared pan, spreading evenly with a spatula, before pressing down firmly to create the base. Place in refrigerator for 30 minutes to chill.

3. Step 3

   For the blueberry compote, combine blueberries, agave syrup and 2 tablespoons water together in a small saucepan over medium heat. Cook for 10 minutes or until blueberries collapse and mixture thickens and becomes jam-like. Remove from heat and allow to cool completely.

4. Step 4

   For the filling, place cashews, cream cheese, coconut cream, cornflour, vanilla, agave syrup, coconut oil, juice and zest together in a food processor, pulsing until mixture becomes smooth and creamy. Pour over the chilled base, smoothing the top with a spatula.

5. Step 5

   Dollop the compote on top and using a chopstick gently create swirls through the mixture.

6. Step 6

   Place in preheated oven and bake for 55 minutes or until cheesecake is just set but still a little wobbly in the centre. Remove from oven and allow to cool for 30 minutes before chilling in the refrigerator for at least 2 hours.

7. Step 7

   To serve, cut cheesecake into 8 equal sized bars or 16 equal sized squares and top each with edible flowers.