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Vegan Cranberry Crumb Cheesecake

Name: Vegan Cranberry Crumb Cheesecake
Ingredients: shortcrust pastry ?; 2 cups flour (250 g) (gluten-free*, if desired); 1/3 cup plant-based butter or margarine (120 g); 5 tbsp sugar (75 g); 1/2 tsp baking powder; 2 tbsp apple sauce (or 1/2 mashed banana); 1 pinch of vanilla; custard cheesecake:; 2 1/2 tbsp cornstarch (40 g); 1 tsp vanilla extract; 1 cup plant-based milk (250 ml); 6 tbsp sugar (80 g); 1/3 cup plant-based butter or margarine (80 g); 9 oz dairy-free quark (250 g) (i used soy quark, *see recipe notes); 1 tbsp soy flour or semolina (optional); 1 1/2 cup cranberries (150 g); sugared cranberries:; 2 cups cranberries (200 g); 100 ml water; 3/4 cup sugar (150 g); 1/2 cup sugar (100 g) to cover

BakingVeganVegetarianCakeCookieDessertsPieEasy but impressiveCheap and healthyGluten FreeHealthy breakfastDairy-freeOvenHalal

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Emily Kate | Glowing Plants

573 recipes

Ingredients

shortcrust pastry ?
2 cups flour (250 g) (gluten-free*, if desired)
1/3 cup plant-based butter or margarine (120 g)
5 tbsp sugar (75 g)
1/2 tsp baking powder
2 tbsp apple sauce (or 1/2 mashed banana)
1 pinch of vanilla
custard cheesecake:
2 1/2 tbsp cornstarch (40 g)
1 tsp vanilla extract
1 cup plant-based milk (250 ml)
6 tbsp sugar (80 g)
1/3 cup plant-based butter or margarine (80 g)
9 oz dairy-free quark (250 g) (i used soy quark, *see recipe notes)
1 tbsp soy flour or semolina (optional)
1 1/2 cup cranberries (150 g)
sugared cranberries:
2 cups cranberries (200 g)
100 ml water
3/4 cup sugar (150 g)
1/2 cup sugar (100 g) to cover

Preparation

Shortcrust pastry ?
Preheat your oven to 350°f (175°c)
Put all the ingredients for the shortcrust pastry in a mixing bowl and mix using an electric hand mixer (first on low, then on medium speed), until the dough is crumbly
The longer you mix, the bigger the crumbles become)
Press 2/3 of the dough into a greased 7-inch springform pan (*see recipe text for the perfect size), also pull up the sides
Custard cheesecake ~
In a cup, stir cornstarch and vanilla in 2-3 tbsp of plant-based milk to dissolve
Bring the remaining milk to the boil in a pot, add the cornstarch mixture and bring to the boil again, while stirring constantly
Stir in vegan butter and sugar, so you have a creamy custard, then allow to cool slightly
Blend the soy quark with soy flour until creamy and fold in the pudding
Mix until creamy and once cooled, fill into the prepared shortcrust
Place the 1 1/2 cup cranberries on top of the filling and crumble over the remaining 1/3 of the dough
Bake the cake for about 50 minutes, or until a tooth pick comes out almost clean
The cake becomes firmer when cooled)
Then allow the cake to cool completely and preferably place in the fridge for 1-2 hours (or overnight) before serving
Sugared cranberries ~
In a pot, mix 3/4 cup of sugar with the water, bring to the boil and cook for a few minutes while stirring until the sugar has completely dissolved
Then allow to cool slight