Vegan Zebra Cheesecake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 grams flour
- 30 g almond (s), round
- 120 g mararine, cold
- 60 g suar
- 1 tablespoon vanilla sugar
- 2 tablespoon flaxseed, ground
- 3 tablespoon cocoa powder
- 1 pinch (s) salt
- 2 cups soy yoghurt (yoghurt alternative) (almond soy yoghurt)
- 100 g mararine, melted
- 60 g suar
- 1 tablespoon vanilla sugar
- 1 tablespoon lemon juice
- 3 tablespoon, heaped cornstarch
- 3 drops bitter almond flavor
- 1 pinch (s) salt
- 2 tablespoon cream (chocolate cream)
- 2 tablespoon cocoa powder
- 3 tablespoon almond milk (almond drink)
Print Recipe
Pin Recipe Instructions
- Let the yogurt drain overnight.
- Knead the flour, margarine, ground almonds, sugar, vanilla sugar, cocoa powder, linseed and salt quickly to form a dough. Line a springform pan with the dough and refrigerate for 30 minutes.
- For the filling, mix the melted margarine with sugar and vanilla sugar until the sugar crystals have dissolved a little. Add yogurt, lemon juice, starch, almond flavor and salt and stir well. Divide the yogurt mixture.
- Warm the chocolate cream with the almond milk. Add cocoa powder and stir well. Pour into one half of the yoghurt mixture and mix. Place two tablespoons of the light curd cheese mixture in the center of the dish. Put two tablespoons of dark curd cheese immediately on top. Then give two tablespoons of the white mixture again. Continue in this way until both compounds are used up.
- Bake the cake for about 60 minutes at 170 ° C. Let the cake cool down completely before cutting.
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