Vegan Cheesecake

Vegan "Cheese Cream":

Ingredients:

• 300 g Cashew
• 96 g Water
• 18g Lemon Juice
• 0.6g  Salt

Method:

Soak the raw cashews in room temperature water and let them rest for around 8-10 hours. Use as much water so it covers the cashews.  Sieve the cashew nuts.

Mix with the water, salt, and lemon juice, and blend it in a blender until the mixture becomes creamy and smooth with no lumps inside.

Vegan Crumble:

Ingredients:

• 50g Margarine
• 50g Almond Flour
• 50g Rice Flour
• 50g Brown Sugar
• 2g Cinnamon

Method:

Mix everything together and knead until you get a crumbly mixture.  Crumble it evenly on a baking paper-covered cake ring and bake at 160 degrees Celsius for around 15-20 minutes until the crumble becomes golden brown. Let it cool down.

Vegan Cheesecake:

Ingredients:

• 450g Vegan Cream Cheese
• 150g Sugar
• 9g  Vanilla Powder
• 225g Soy Yogurt
• 45g Cornstarch
• 20g  Lemon Juice
• 0.8g Salt

Method:

Put the cream cheese, sugar, and vanilla in a stand mixer and mix for around 5 minutes. In a separate bowl, mix the soy yogurt with cornstarch, salt, and lemon juice. Pour the yogurt mixture over the other one and mix for another 2-3 minutes.Pour the cheese mixture on the crumble in the mold. Place the mold on a tray with hot water to cook in bain-marie.Bake at 140 degrees Celsius for around 60 minutes.

Do not take the cheesecake out of the oven for 1 hour! Let the cake cool down for around 10-12 hours in the fridge.