Vegan Cheesecake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 7 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wheat flour
- 350 g mararine
- 150 grams sugar
- 3 teaspoons baking powder
- 400 g soy quark (quark alternative) (Alpro Go On Natur)
- 300 ml soy cream (soy cream cuisine), whippable (soy whipping cream), not whipped!
- 2 vanilla pods, pulp it
- 1 lemon (s), grated zest
- 1 tablespoon, heaped soy flour
- 40 g cornstarch
- Raspberries, optional
- apricot jam
Print Recipe
Pin Recipe Instructions
- Knead the flour, 180 g margarine, 75 g sugar and the baking powder by hand into a uniform dough (don`t be surprised, the dough looks a bit crumbly). Then line a springform pan with baking paper and press the dough onto the base. Create an edge (with a 26 cm springform pan, the edge should be around 4 cm high).
- Melt the remaining 170 g margarine. In a large bowl, gently stir the margarine, quark, soy cream, lemon peel, vanilla pulp, starch, soy flour and the remaining 75 g sugar together. Above all, care should be taken to ensure that starch, soy flour and sugar dissolve carefully and do not form lumps.
- Brush the cake base in the springform pan with a layer of apricot jam. Then pour in the cake filling and smooth it out a little. It also helps to gently tap the springform pan on the table a few times. The mass is distributed more evenly and larger air bubbles are released. Finally, cut the edge of the cake straight on the top edge with a knife so that it does not fray out.
- Now bake the cake at around 165 degrees (top / bottom heat) for one hour. When you take it out of the oven, it looks very fluid. Do not loosen the mold and let the cake cool completely (about 6 hours). Then carefully separate the edge from the pan with a long knife and remove the springform pan.
- The cake tastes particularly good with fresh raspberries.
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