Vegan Cherry Cheesecake
Ingredients
- Crust:
- 1 cup all purpose flour
- 1/8 cup coconut sugar
- 1 Tbsp baking powder
- 1/3 cup vegan butter, softened at room temperature
- 2 Tbsp plant milk
- Filling:
- 800g (32oz) soy yogurt (skyr-style)
- 80g (4oz) vanilla custard powder (Foster Clark appears to be vegan if you use plant based milk)
- 1/3 cup sugar
- 1 tsp vanilla powder or vanilla sugar
- 3 tsp lemon juice
- 1 cup soft cherries, pitted
Preparation
Place the flour, sugar, and baking powder in a mixing bowl and whisk together. Add in the softened butter and combine with a hand mixer (with dough kneads) until you have crumbles. Slowly add in the milk and keep beating until you have a sticky dough.
Line a 8” (20cm) cake tin with baking paper and grease the sides. Preheat your oven to 355°F (180°C).
Place the dough in the cake tin and use your fingers to press down evenly and up the sides (about 1”/3cm). Chill in the fridge while you prepare your filling.
Place all filling ingredients in a large mixing bowl and use a hand whisk to combine until all custard powder climbs have dissolved.
Pour the filling over the crust (at this point also add in your cherries) and even out the top.
Place in the oven for 45-50 minutes until a toothpick inserted comes out clean. Let cool down at room temperature before slicing and enjoy!
