Vegan Cheesecake

I admit it, I used to love Cheesecake when I was Vegetarian. The one you make with “Quark”. As my son loved it equally, I often ended up buying my own cake that I had baked for Kindergarten or School Summer Fests as a Sponsor!

When I became a Vegan, I found it very hard to find the right substitute for Curd Cheese or Quark as it is commonly known. I tried many things but not all results were satisfying.
I eventually made my own Substitute using Cashews with probiotics which is lovely but surely very rich in calories.

My newest attempt was to use Coconut Yogurt mixed with Oat based Crème Fraiche. That really worked although next time I will also add Aquafaba to get a result a wee bit more fluffy.
However, here is my recipe:
Preheat the oven to 200 °C.

For the dough:

150 gr Flour
5 Tbsp Sugar
1 pinch of Salt
70 gr Vegan Butter
3 Tbsp plant based milk (I used Almond)

Mix all ingredients together by hand. Roll the dough on a floured surface with a Pin roller and add to a baking tin (18 cm in diameter)
Use a fork to pinch the dough so it can bake through properly.

For the filling:

60 gr. Vegan Butter
90 gr. Sugar
90 gr. ground Almonds
80 gr. Starch (I used Potato Starch)
Zest from 1 Lemon
1 pinch of baking powder
1-2 Tbsp Coconut Flour
1 pinch of ground Vanilla
400 gr. Coconut Yogurt
75 gr. plant based Crème Fraiche
You can also use some Vegan Egg for the colour.

Place the Butter and Sugar in a bowl and mix together until smooth. Add the other ingredients and stir together with a cooking spoon.
Pour the filling into the baking tin and place into the oven for approximately 45 minutes.
I used some of the dough to cut out some hearts which I placed on top of the filling. I also covered the cake for the first 30 minutes of the bake as I know my oven is very quick.

When the Cake is baked, switch off the oven, open the door a wee bit and let the Cake cool in the oven for some time. It might still sink in (like mine did) but if you are lucky, it won’t.

You can freeze the Cake should you not eat it within a couple of days. It is best stored in the Fridge or another cool place.

I hope you enjoy it as much as we did!


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