Vegan raspberry cheesecake
very easy
120 mins
120 mins
Ingredients
- 7-10 Tbsp Ingredients for about 16 pieces:
- 7-10 Tbsp For the floor:
- 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
- 7-10 Tbsp For the filling:
- 250 g Naturtofu
- 1⁄2 l Soy drink
- 200 g Raw cane sugar
- 150 g Cornstarch Speisestärke
- 1 Pack of 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. Cover and chill for about 30 minutes. Grease a springform pan (26 cm Ø) with margarine and dust with flour
- 2
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
- 3
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: see manufacturer). Spread the dough with floured fingers in the mould and press it down, forming a rim approx. 5 cm high. Place the frozen berries on top and press down lightly. Stir the filling briefly and then pour on
- 4
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). Remove from the oven. Let it cool down, carefully remove from the tin
- 5
Waiting time approx. 20 minutes
Nutrition Facts
245 kcal
31 g
12 g
5 g
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