Cheesecake has always been one of my favorites. That is why I am very critical when it comes to vegan versions of this cake.
Silken tofu or cashews are usually used as base for vegan cheesecakes but I wanted to try something more light and not too heavy. After trying this one out you will understand why this version of a cheesecake convinced me and why I had to share it with you.
You can replace the cherries with blueberries, raspberries or strawberries.
Vegan Cheesecake with warm Cherries
- 380g flour
- 200g brown sugar or raw cane sugar
- 1 pack of baking powder (15gr)
- 1 pinch of salt
- 250g of cold vegan butter, cut into small cubes
- 1,5 kg of soy yoghurt
- Lemon zest
- Lemon Juice (of a half a lemon)
- 170g vegan butter, melted
- 2 Pck vanilla pudding powder
- 150g raw cane sugar or brown sugar
- 1 glass of cherries (680g with juice)
- 60g sugar
- 2 tablespoons cornstarch mixed with 50 ml of water
- Step 1 Preheat the oven to 180 ° C.
- Step 2 Mix the flour with baking powder, salt and sugar in a bowl and add cold pieces of butter.
- Step 3 Knead with the hands until no more butter is visible.
- Step 4 Rub a 30cm loaf tin with oil or some butter and spread the dough evenly. Use the fingertips to form an edge. It should be approximately as high as the tin.
- Step 5 For the filling melt butter and mix with the pudding powder, lemon juice, lemon zest, sugar and soy yoghurt.
- Step 6 Then pour the filling into tin and bake at 180 C for 45-55 minutes.
- Step 7 Allow the cake to cool completely and bring the cherries to a boil together with their water about 30 minutes before serving, then add the sugar and starch.
- Step 8 If desired, the cherry sauce can also be made thicker by simply using a little more starch.