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Vegan Russian Chocolate Cheesecake

Name: Vegan Russian Chocolate Cheesecake
Ingredients: chocolate dough; 1 2/3 cup all-purpose or spelt flour or gluten-free flour; 1 tbsp baking powder; 1 pinch of salt; 1/3 cup cocoa powder; 1/2 cup + 2 tbsp sugar; 1/2 cup vegan butter cold; 2 tbsp non-dairy milk cold; cheesecake filling; 1/3 cup vegan butter or margarine; 1/3 cup cornstarch; 3-4 tbsp non-dairy milk; 17.6 oz soy quark drained yogurt or sub tofu; 1/2 cup coconut milk full-fat (or sub another non-dairy cream); 1 1/2 tsp vanilla extract; 1/2 cup + 2 tbsp sugar; 2 tbsp lemon juice optional; to decorate (optional); powdered sugar; fresh raspberries

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vegancanteen

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Ingredients

chocolate dough
1 2/3 cup all-purpose or spelt flour or gluten-free flour
1 tbsp baking powder
1 pinch of salt
1/3 cup cocoa powder
1/2 cup + 2 tbsp sugar
1/2 cup vegan butter cold
2 tbsp non-dairy milk cold
cheesecake filling
1/3 cup vegan butter or margarine
1/3 cup cornstarch
3-4 tbsp non-dairy milk
17.6 oz soy quark drained yogurt or sub tofu
1/2 cup coconut milk full-fat (or sub another non-dairy cream)
1 1/2 tsp vanilla extract
1/2 cup + 2 tbsp sugar
2 tbsp lemon juice optional
to decorate (optional)
powdered sugar
fresh raspberries

Preparation

Lightly grease an 8-inch springform pan & line the bottom with parchment paper. Then, place in the fridge for 5-10 minutes while you make the dough
Combine the flour, baking powder, salt, cocoa & sugar in a mixing bowl. Cut the cold vegan butter into small pieces, then add to the flour mixture & knead everything with your hands (or use a food processor) until a dough forms. Add the non-dairy milk as needed
Reserve about 1/3 of the dough for the spots on top. Roll out the remaining dough & place it in the springform pan
Cheesecake Filling
Preheat the oven to 356F/180°C
Slowly melt the vegan butter in a small saucepan (but don‘t boil it)
In a cup, stir the cornstarch into the non-dairy milk to dissolve
Place the soy quark (drained non-dairy yogurt), coconut milk, sugar and vanilla extract in a large mixing bowl & mix with a hand mixer until smooth and creamy. Then mix in the melted vegan butter, lemon juice, and the cornstarch mixture
Spread the cheesecake filling on the chocolate crust and smooth it out evenly. Place the cake in the pre-heated oven & bake for about 30 min
Form the reserved 1/3 chocolate dough into “cow-spots” (or streusel) & place them on top of the pre-baked cheesecake. Put the cake back in the oven and bake for another 30 min. Let cool to room temp, then place in the fridge overnight to set completely
Dust your cake with powdered sugar & garnish with fresh raspberries if desired. Cut into pieces & enjoy