Vegan Cheesecake
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 cup plant-based margarine (It should be soft, so put it out of the fridge about 1 hour before using.)
- 1/4 cup agave
- 1 1/2 tablespoons baking powder
- 2 tablespoons water
- For the cheesecake
- 35 oz vanilla soy yogurt (1 kg)
- 2 bags vanilla pudding powder or custard powder (make sure it's vegan) (2.8 oz or 80 g in total)
- 1/2 cup melted margarine
- 1/4 cup agave
- For the topping
- 1/2 cup pureed raspberries
- fresh raspberries
- fresh mint leaves
Preparation
Preheat the oven to 350 °F/170°C. Prepare the crust: Combine all ingredients in a mixing bowl and use your hands to knead it into a soft dough
Rub the pan with margarine all over the bottom and sides of the pan
Press the dough into the bottom and up the sides of the pan, making a thicker layer on the bottom than on the sides
In a large mixing bowl combine all the ingredients for the cheesecake filling. Beat with a hand-held electric mixer until well combined
Pour in the filling and bake for about 1 hour. Don't worry if the filling is still soft and a bit runny. It will harden once the cake has cooled down. Let it cool down for an hour. Then place it in the fridge for at least 4 hours
Top it with the raspberry sauce, some fresh raspberries, and some mint leaves
The recipe is from veganheaven.org