VEGAN CHEESECAKE WITH RASPBERRY SAUCE AND FRESH BERRIES

von Lorena Šimunović | Rezept speichern:

Arbeitszeit: 30 | Koch-/Backzeit: 70 min | Schwierigkeitsgrad: 0

Zutaten für 10 Portionen:

Base:
• 300 g flour
• 150 g sugar
• 180 g vegan margarine or vegan butter
• one package of vanilla sugar
• half a package of baking powder
• a pinch of salt

Filling:
• 2 cups Alpro Skyr Style Vanilla (2 x 400 g)
• 2 packages of vanilla pudding powder
• 200 g sugar
• 100 g vegan margarine or vegan butter
• Flavor drops of your choice (for example lemon)

Topping:
• 200g fresh berries of your choice
• 400g frozen raspberries
• 50g sugar

Zubereitung

Grease a 26 cm springform pan. (I also line the pan with baking paper).

Mix in a bowl:
Flour, sugar, vanilla sugar, baking powder and salt. Then add the vegan margarine or vegan butter. Knead everything into a dough by hand or using the dough hook. Spread the dough in the greased springform pan and press it down well.
Form a rim about 2.5 cm high. Now preheat the oven: 180 °C (upper-lower heat).

Filling:
Melt the 100g vegan margarine or butter. Mix in a bowl using a beater: Both cups of Alpro Skyr Vanilla, the sugar, the melted margarine. Then add 2 packages of vanilla pudding powder and mix well. It should be a nice smooth mass without lumps. Pour the filling on the bottom in the springform pan.

Bake:
Bake in a preheated oven at 180 °C (top-bottom heat) on the middle rack for 70 minutes. After baking, allow to cool completely in the open oven. Remove the cake from the springform pan only when it is completely cold.

While Baking:
Defrost the frozen raspberries and then puree them together with the sugar using a blender.

Once the cake has cooled, spread the raspberry sauce evenly on top and top with the fresh berries. Bon appetite!