Ginger-Orange Vegan Cheesecake with Poached Pears

Bahan-bahan (12 porsi)

• 6 -7 ounces (170g-200g) gingersnap cookies*
• 1/2 cup pecans ((can substitute walnuts))
• A pinch or two of sea salt
• 1/4 cup melted refined coconut oil ((can substitute another other neutral oil))
• 1 1/2 cups (~200-210g) raw cashews, soaked in cool water for 8 hours or in boiling water for 1 hour
• 1 cup (~240g) solidified coconut cream**
• 8 ounces (227g) vegan cream cheese (about 1 cup)***
• 3 tablespoons refined coconut oil, (melted)
• 5 tablespoons freshly squeezed lemon juice
• 1/3 cup organic cane sugar ((or sweetener of choice))
• 2 tablespoons arrowroot powder or cornstarch
• 1/4 teaspoon fine sea salt
• 1 tablespoon grated orange zest
• 2 teaspoons pure vanilla extract
• 1/4 cup finely chopped crystallized ginger ((optional but recommended)****)
• 2 tablespoons minced fresh ginger