Hello lovelies, once again I have a delicious cake recipe for you for: vegan cheesecake with raspberries. I had made this one for a party and it was very well received by everyone. To be honest, you couldn’t really notice that the cheesecake was vegan. It turned out really creamy and I've added some raspberry jam to the curd layer for a fruity note. The recipe is actually a modification of my aunt’s classic cheesecake, which I always liked very much as a child.
I posted a recipe before, here. However, this time I didn’t use silken tofu for the cream, but vegan curd. You can find it more and more in the supermarkets and it’s very suitable for baking. This cheesecake with fresh raspberries was definitely a treat for the eyes, or what do you think?
Recipe
And now here is the recipe for the vegan cheesecake with raspberries:
A heavenly vegan cheesecake with a fine fruity note.
- 260 gr (2 cups) flour (wheat or spelt)
- 1/2 bag baking powder (ca. 2 Tsp)
- 80 gr (1/3 cup) sugar
- 1 Tbsp soy flour
- 130 gr (2/3 cup) margarine or vegan butter ( (e.g. Alsan, Naturli) )
- 500 gr (18 oz.) vegan curd (e.g. Provamel/Alpro)
- 1 bag vanilla sugar (ca. 2 Tsp)
- 1 bag vanilla custard powder
- 2 Tsp soy flour
- 180 gr (3/4 cup) sugar (e.g. raw cane sugar)
- 200 ml (1 cup) neutral oil (e.g. canola or sunflower)
- 200 gr (7 oz.) vegan sour cream (e.g. Soyananda)
- 1/8 l (1/2 cup) soy cream
- 3-4 Tbsp raspberry jam (or a different kind)
Add all ingredients into a bowl, mix well and knead to a smooth dough
Let it rest in the fridge and prepare the cream in the meantime
Mix the curd with vanilla sugar, sugar, vanilla custard powder and soy flour
Then add oil, sour cream and cream
Preheat the oven to 180°C (356°F)
Grease a springform pan ø 30 cm (ø 12 inches) put the dough inside and create a cake edge
Spread 2 Tbsp jam on the bottom
Add the cream to it and top it with the remaining jam
Bake for approx. 50-60 minutes. If it turns out to dark before the time is up, cover it up
Let it cool off completely inside the springform pan
I love this cheesecake, not only because it puts me back into my childhood. But the mixture of the shortcrust and the creamy, sweet filling with vanilla flavor is simply heavenly. Add a cup of coffee and I'm happy! Of course you can also omit the jam, then you have a classic cheese cake.
And even without the pretty berries on the cake, it’s a pleasure all year round. I'm sure your family and guests will love the cheesecake as much as we do. So far I have only received compliments. Just try it out and as mentioned, nobody will notice that the cake is vegan.
Love, Verena
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