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Vegan Cheesecake

(for a 26cm/10“ springform pan)

Cake Base:
200 g (2 cups) flour
75 g (1/3 cup) margarine (Alsan), soft
100 g (1/2 cup) sugar
2 tsp vanilla sugar
1 tsp baking powder
1 portion egg replace powder
a pinch of salt

Mix all ingredients and knead them into a homogenous dough. Grease a springform and cover its bottom with 2/3 of the dough. Prick with a fork a few times to prevent air bubbles. Press the rest of the dough up the sides of the pan to make an outer crust.

Filling:
500 g (2 cups) of soy curd /1000 g (4 cups) soy yoghurt*
150 g (2/3 cup) sugar
100 ml (1/2 cup) neutral plant oil
1 packet of vanilla pudding powder
2 tbsp lemon juice
2 drops lemon flavor
250 ml (1 cup) vanilla soy milk
1 tsp agar-agar (or 1 packet Agartine)
1 portion egg replace powder

Mix soy milk and agar-agar and bring to a boil. Let simmer for about 2 minutes, stirring occasionally. Thoroughly whisk together the rest of the ingredients. Add the soy milk, whisk again, pour into the springform and smooth down.

Bake for 60 – 65 min at 180ºC / 350°F (upper & lower heat)

*The Day Before:
In a fine sieve lined with paper towels, drain 1 kg of soy yoghurt (unflavored) inside your fridge. Let it drain for at least one night, better opt for 24 hours. This should yield 500 g of soy curd, but this recipe is forgiving in case you use a little more or less 😉