To begin, preheat the oven to 350 degrees F and line an 8x8 baking dish with parchment paper. Leave a slight overhang of parchment on each side of the pan so that you can easily remove the final product.

In a medium bowl, combine melted butter, brown sugar, flour, and salt. Stir to combine until you have a very sticky mixture. Press the crust across the bottom of the parchment lined pan, flattening with your hand or the back of a glass. Try to make the layer as even as possible. Bake the crust for 15-20 minutes, or until lightly browned around the edges.

While the crust is baking, we can prepare the filling. Drain the cashews that have been soaking and add them to a high speed blender along with chilled coconut cream, Meyer lemon juice, cornstarch, optional lemon zest, salt, optional turmeric, and maple syrup. Blend on high speed until thoroughly combined and smooth.

Once the crust is done baking, remove from the oven (but leave the oven on) and evenly pour lemon filling on top of the crust. Add the pan back into the oven and bake cheesecake for 23-30 minutes, until the top is fully set with no ripples. Remove from the oven and let cool slightly to room temperature. Once the pan is cool enough to handle, transfer cheesecake to the refrigerator and let cool at least 4 hours. I know this is a long time but I promise this is what will help it set!

Once cheesecake is fully cooled, grab the ends of the parchment paper and remove cheesecake from the pan. Using a chef’s knife, remove any irregular edges to make a perfect square. Slice into 9 or 16 individual squares to serve.