Autumnal Vegan Pumpkin Cheesecake Without Bottom
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 4 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g Hokkaido pumpkin (se), ready to cook
- 1 lemon (s) or lime, organic, juice and zest
- 800 g soy quark (quark alternative)
- 100 ml apple juice or pear juice
- 3 tablespoon margarine, vegan
- 2 teaspoons apple cider vinegar
- 200 g suar
- 2 packs vanilla sugar or 10 drops butter vanilla flavor
- 125 g durum wheat semolina
- 2 tablespoon soy flour
- 3 tablespoon breadcrumbs
- 1 teaspoon cinnamon powder
- 1 teaspoon ginger powder
- 1 pinch cardamom powder
- 1 pinch nutmeg, grated
- 1 pinch clove powder
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin into large pieces and sauté briefly in a saucepan with the margarine. Add the juice and cook with the lid closed for about 15 minutes until the pumpkin is soft. Puree and add all remaining ingredients. Mix to a uniform mass.
- Put in a silicone mold or a greased springform pan sprinkled with breadcrumbs.
- Bake in the preheated oven at 200 degrees for about 40 minutes on the middle rack. Maybe a little longer, until the color is pleasing and the cake is firm. You can sprinkle 1 tablespoon of cinnamon sugar and 1 tablespoon of breadcrumbs on the cake 10 minutes before the end of the baking time and let them caramelize slightly at the grill setting.
- The cake tastes best after it has cooled down. Chill in the refrigerator for approx. 2 - 3 hours
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