Vegan cheesecake with raspberries

<p class="MsoNormal"><strong>Dough</strong></p>

• 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) )

<p class="MsoNormal"><strong>Curd cream:</strong></p>

• 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)

<p class="MsoNormal"><strong>Dough: </strong></p>

1. Add all ingredients into a bowl, mix well and knead to a smooth dough
2. Let it rest in the fridge and prepare the cream in the meantime

<p class="MsoNormal"><strong>Curd cream:</strong></p>

1. Mix the curd with vanilla sugar, sugar, vanilla custard powder and soy flour
2. Then add oil, sour cream and cream
3. Preheat the oven to 180°C (356°F)
4. Grease a springform pan ø 30 cm (ø 12 inches) put the dough inside and create a cake edge
5. Spread 2 Tbsp jam on the bottom
6. Add the cream to it and top it with the remaining jam
7. Bake for approx. 50-60 minutes. If it turns out to dark before the time is up, cover it up
8. Let it cool off completely inside the springform pan