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
Autumnal Vegan Pumpkin Cheesecake Without Bottom
Autumnal Vegan Pumpkin Cheesecake Without Bottom

Instructions

  1. 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.
  2. Put in a silicone mold or a greased springform pan sprinkled with breadcrumbs.
  3. 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.
  4. The cake tastes best after it has cooled down. Chill in the refrigerator for approx. 2 - 3 hours

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