Vegan classic Cheesecake

Ingredients

(for a mould ø 20 cm)

Crust

Self-raising flour 60 g

Almond powder 60 g

Sugar 44 g

Shortening 40 g

A pinch of salt

Cheese filling

Raw cashew nuts 160 g (soaked overnight)

Coconut cream 360 g

Silken tofu (firm) 260 g

Sugar 90 g

Lemon peel 4 g

Lemon juice 32 g

Corn starch 8 g

Vanilla 10 g

Coconut oil 30 g

Soya lecithin 12 g

A pinch of salt

Instructions

1. Put the dry ingredients for the crust into a mixing bowl. Add the shortening and knead it into a

smooth dough. Line the baking mould with baking paper and press the dough down firmly all

around the bottom. You can smooth the dough out with a tablespoon. Preheat the oven to

160°C and bake the crust for15 minutes.

2. Meanwhile, you can prepare the cheese filling. Cut the vanilla pods lengthwise and scrape out the vanilla with a knife. Add all ingredients for the filling into the blender. Mix the mixture on

medium level for 1 minute and then on high level for another 1,5 minutes. Pour the filling

into the pre-baked crust through a fine strainer/filter (to get rid of bubbles).

3. Put it back into the oven at 160°C for 50 minutes. After 50 minutes, check the cheesecake if

the filling is already firm and toasted. If not, bake it for another 20 – 30 minutes

with frequent checking, so it doesn’t get burnt. When the cheesecake is baked, let it cool off and take it out of the mould.

Enjoy!

Thank you for reading!

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