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veganen Käsekuchen mit Himbeeren
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5 from 1 vote

Vegan cheesecake with raspberries

A heavenly vegan cheesecake with a fine fruity note. 
Cook Time30 minutes
Backzeit1 hour
Total Time1 hour 30 minutes
Course: Cake, Dessert, Sweets
Keyword: bundt cake, Cheesecake, curd, Rasberries, Vegan
Servings: 1 cake
Author: Verena Frei

Equipment

  • Baking oven

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

Instructions

Dough: 

  •  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 

Curd cream:

  • 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