Vegan German Cheesecake – Grandma Style
Portionen: 16 pieces
Preis pro Portion: 0,60 €
Shortcrust pastry
- 200 g flour
- 1 pinch baking powder
- 70 g vegan butter, at room temperature
- 50 g sugar
- 1 vegan egg substitute, e.g. 1 tbsp VegEgg with 30 ml water
Cheesecake mixture
- 190 g vegan butter
- 4 vegan egg substitutes, e.g. 4 tbsp VegEgg with 120 ml water
- 200 g sugar
- 1 kg soya curd
- 2 drops bitter almond oil
- 1/2 lemon, juice + zest
- 2 packets vanilla custard powder
- 150 ml soy milk
Knead the ingredients for the shortcrust pastry in a large bowl with your hands until you have a homogeneous dough. Pour the dough into a greased cake tin (we used a 29 cm diameter). Spread evenly over the base with your hands. Put the cake base in the fridge.
In a bowl, beat the sugar, egg replacer and vegan butter together until "fluffy" (or creamy). It's best to use an electronic hand mixer for this, so that the ingredients mix really well together and the sugar dissolves a little.
Mix the soy milk and vanilla custard powder together well. When everything has dissolved well, add to the creamy mixture together with the soy curd, bitter almond oil and lemon (juice + grated). Stir everything together well.
Preheat the oven to 180 degrees Celsius top and bottom heat. Remove the cake tin with the base from the fridge and spread the cheesecake mixture over it. Bake the cake for 60 minutes. Make sure that the cake does not get too dark. If necessary, cover the cake with some aluminium foil. Leave the cheesecake to cool completely. Only then remove it from the tin and cut it.