Delicious vegan cheesecake with refreshing raspberry sauce. Who says you can’t eat cheesecake as a vegan? 😀 This recipe is the tangible proof that you don’t have to do without anything.
I love to recreate a classic recipe and bake it as a vegan version. When I saw this recipe, I had to try it immediately. I was really excited about the cake, I didn’t think it would taste that good. Now I have enough of cheesecake, because such a whole cheesecake for 2 people is already a lot. We have probably eaten 4 days of it, so it keeps really long when it is in the fridge. Winter time for me is cake time 😀 baking Time!
I hope you like the recipe 🙂
Have fun trying it out,
Ingredients for the shortcrust pastry:
- 300 g Flour
- 120 g Margarine
- 70 g agavendic juice
- 1 Pck Baking Powder
- 3 Tbsp Water
Ingredients for the filling:
- 1 kg vanilla soy yoghurt
- 2 x vanilla pudding powder (40 g each)
- 150 g Margarine, melt
- 60 g agavendic juice
- Raspberry frozen
- agavendic juice
- Preheat the oven to 180 degrees circulating air.
- Weigh the ingredients for the shortcrust pastry in a bowl. Then knead with your hands to a smooth dough.
- Brush a cake tin with a diameter of 26cm with Margarine. Roll out the shortcrust pastry and place in the cake tin to form a rim.
- Press the dough on with your hands, prick the base with a fork so that no bubbles form during baking.
- Weigh all the ingredients for the filling in a bowl. Mix everything with a mixer. Pour the cheese filling into the cake tin.
- Bake the cake for 50-60 minutes (in between, look into the oven so that it does not get too dark).
- After the baking time, take out the cake and let it cool completely. Cool in the fridge for 3-4 hours or overnight.
- To serve I like to add raspberry sauce, I take thawed raspberries and crush them with a fork (you can sweeten the sauce extra).
The recipe was inspired by Sina from Vegan Heaven 🙂