Vegan Chocolate Cheesecake

Directions

• Step 1 Preheat oven to 180 Celsius
• Step 2 Add 400 g of flour and 200 g of brown sugar to a bowl.
• Step 3
  Then add 2 tbsp of baking powder and the cocoa to it.
• Step 4
  Mix well together and add 250g of the vegan butter.
• Step 5
  Knead with hands until dough forms.
• Step 6
  Grease cake tin with butter and sprinkle some flour on the bottom of the tin. (I used a 24cm cake tin)
• Step 7
  Shape the dough into a ball and divide dough into 3 thirds. Take 1/3 of the dough and place it on the bottom.
• Step 8
  Take another 1/3 and shape an edge with your fingers.
• Step 9
  Pressing it evenly into the mold and connecting  well to the dough bottom.
• Step 10
  The first part of the cake is ready. The last 1/3 of the dark dough will be used at the end.
• Step 11
  Continue with the filling.
• Step 12
  Add vegan butter to a small sauce pan and heat up on medium heat until all is melted. Let the melted butter cool down in the fridge.
• Step 13
  In a small bowl or medium cup mix together the soy milk and  instant vanilla pudding powder until smooth .
• Step 14
  Now add 2 cups (a total of 1 kg) of soy yoghurt to a large bowl and add the pudding-soy milk mixture to the yoghurt.
• Step 15
  As soon as the butter is lukewarm and not hot anymore, stir it into the yoghurt.
• Step 16
  Add the sugar and mix well into the yoghurt.
• Step 17
  Pour the yogurt filling over the cake bottom into the tin.
• Step 18
  Spread the last 1/3 of the brown dough as shreds or little blotches on top of the filling.
• Step 19
  Bake the cake for 45-50 min at 180 ° C and make sure you check on it from time to time. If the dough starts getting too dark, cover the cake up with a sheet of parchment paper.
• Step 20
  Let the cake cool down completely before serving.
• Step 21 optional serve with blueberry sauce