WWW.FREI-STYLE.COMVegan cheesecake with raspberries
Ingredients
Dough
- 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))
Curd cream:
- 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)
Equipment: Baking oven
Instructions
Dough:
- 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
Curd cream:
- 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
Notes
tip from my kitchen: for an extra creamy, smooth filling, stir the vegan curd and custard powder just until combined – overmixing makes the cream airy and more likely to crack while baking. to avoid cracks, let the cake cool completely in the pan after baking, ideally with the oven door slightly ajar. you can fold fresh or frozen raspberries into the cream or scatter them over the finished cake. it slices best after chilling for a few more hours.
Nutrition per serving: 340 kcal