Vegan cheesecake with cherries
Prep 10m
Cook 50m
12 servings
hard
Ingredients
- 100 g light flour ((I used spelt flour))
- 1 tbsp cocoa
- 1 tsp baking powder
- 50 g raw cane sugar
- 1 knife tip ground vanilla
- 1/2 ripe mashed banana
- 50 g soft vegan butter
- 50 g soft vegan butter
- 70 g raw cane sugar ((or more/ less to taste))
- 500 g soy quark *
- 100 ml coconut milk
- 1,5 tbsp semolina
- 1/2 packaging of vanilla pudding powder ((optionally 20 g corn starch + 1/2 tsp vanilla))
- 2 lemon juice ((+ a little bit of peel, optional))
- 250 g of cherries (pitted (from the glass or fresh) *)
- 1/2 packaging of red cake glaze *
- pomegranate ((optional for garnish))
Instructions
1. Knead all ingredients for the dough. Form into a ball and chill for about 30 minutes.
2. Spread the dough evenly in a greased springform pan and press firmly. Pull up the edges.
3. Slowly melt the vegan butter in a small saucepan and allow to cool slightly.
4. Preheat the oven to 350F (175C).
5. Blend soy quark, coconut milk, sugar, vanilla, pudding powder and semolina until smooth and creamy. Stir in the soft vegan butter and lemon juice.
6. Spread the filling on the base and smooth over.
7. Bake on a medium rack for about 50 minutes until golden-brown. Cover with baking paper if browning too quickly.
8. Turn off oven and leave cake inside for 10 more minutes. Then open door slightly and allow to cool.
9. Prepare the glaze with cherry juice, spread cherries on cooled cake and pour glaze on top. Refrigerate until firm.
Recipe from Bianca Zapatka
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