Vegan Cheesecake with Strawberry Topping
Ingredients
- 50 g spelt flour
- 45 g almond flour
- 30 g erythritol
- 30 g vegan margarine
- 1/2 mashed banana
- a few butter biscuit Flavor Drops
Filling
- 400 g silken tofu
- 100 g vegan Skyr
- 100 ml oat milk
- 2 level tablespoons flour
- 60 g erythritol
- 1/2 package vanilla pudding powder
- a few Cheesecake Flavor Drops
- Juice from 1/2 lemon
- 50 g vegan melted margarine
Topping
- 300 g strawberries
- 1 1/2 packs of clear glaze
- 1 scoop Strawberry Flavor Powder
- 250 ml of red grape juice or cherry juice
Preparation
Knead all base ingredients until you get a firm dough and place in the refrigerator.
Preheat the oven to 175°C or 380°F with top-bottom heat.
Puree all filling ingredients.
Press the dough into a parchment paper-lined springform pan. You can roll out the dough first if desired.
Pour the cheesecake filling over the dough and bake for about 60 minutes.
Allow the cake to stand in the closed oven for another hour.
Let the cheesecake cool completely and refrigerate for two more hours.
Topping
Cut the strawberries into pieces.
Mix the clear glaze with the fruit juice, Strawberry Flavor Powder, and 500 ml water, then briefly boil while stirring.
Let the mixture stand for 2 minutes.
