Raspberry cheesecake

Name: Raspberry cheesecake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 200 g + some spelt flour (type 630); 85 g Raw cane sugar; 2 coated Tsp Baking Powder; 100 g + some vegan margarine; 4 TABLESPOONS Soy drink; 250 g Naturtofu; 7-10 Tbsp ½ l Soya drink; 200 g Raw cane sugar; 150 g Cornstarch; 1 package Vanilla custard powder; 300 ml Soy whip cream; 300 g frozen raspberries

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

200 g + some spelt flour (type 630)
85 g Raw cane sugar
2 coated Tsp Baking Powder
100 g + some vegan margarine
4 TABLESPOONS Soy drink
250 g Naturtofu
7-10 Tbsp ½ l Soya drink
200 g Raw cane sugar
150 g Cornstarch
1 package Vanilla custard powder
300 ml Soy whip cream
300 g frozen raspberries

Directions

1
For the base, mix 200 g flour, sugar and baking powder in a bowl. Add 100 g margarine in pieces and soy drink. Knead first with the dough hooks of the mixer, then briefly with your hands to a smooth dough.
2
Cover and chill for approx. 30 minutes. Grease a springform pan (26 cm Ø) with margarine and dust with flour.
3
Crumble the tofu for the filling. Puree with 1⁄4 l soy drink with a hand blender until creamy. Stir in 200 g sugar. Mix starch and pudding powder with the rest of the soy drink until smooth. Stir in the tofu puree and whipping cream.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Spread the dough with floured fingers in the mould and press down, forming a rim approx. 5 cm high. Place the frozen berries on top and press down lightly.
5
Stir the filling briefly and then pour.
6
Place in the hot oven on the lowest shelf. To cover, slide a baking tray onto the middle rail. Bake for about 70 minutes (the cake will still wobble a little in the middle).
7
Take it out of the oven. Let it cool down, carefully remove from the mould.