Veganpassion Blog

Stina Spiegelberg

Stina Spiegelberg

Easy Vegan Cheesecake

easy vegan chessecake

For me, cheesecake is the pinnacle of baking. This was always one of my favorite cakes from childhood. I remember it creamy with a hint of vanilla. Many expectations, which my recipe definitely fulfills.

Here’s the recording of the SWR show so you can bake it and enjoy some entertainment at the same time: CLICK HERE

easy vegan chessecake

But how does “cheese” cake actually go vegan? Without quark, eggs, and butter? Very easy and as promised – you can get all the ingredients in the supermarket. No egg substitute products. Only fine, pure ingredients are at work. Because for the right cheesecake enjoyment, all you need is the right recipe!

So – what do we use to bake the vegan cheesecake? A good margarine, cream cheese, and quark for the creamy consistency AND some almonds. Because they ensure that the filling becomes extra tender.

This recipe is:

  • super creamy
  • a childhood classic
  • perfect for coffee and cake
  • vegan and purely plant-based
  • for cake lovers and hobby bakers
  • a happy recipe
  • for kids and adults (of course!)
  • a must-have even for professionals!

Makes a cake of 24cm in diameter.

Preparation time: 15 minutes

Baking time: 70 minutes

Heat the oven to 180°C top/bottom heat. 

Grease a 24cm springform pan.

easy vegan chessecake

For the shortcrust pastry, knead the flour, margarine, sugar, and oat drink in a bowl, first with a fork and then with your hands to form a smooth dough. Press the dough into the springform pan, forming a rim 6-7cm high. Prick the base of the shortcrust pastry several times with a fork.

For the filling, first mix the margarine with cornstarch, sugar, and 3-4 tablespoons of quark until smooth. Then stir in the remaining quark and cream cheese, almonds, baking powder, lemon zest, and spices.

Smooth out the cheese filling in the shortcrust pastry and bake for about 75 minutes. Leave it to cool in the oven after switching it off.

Enjoy the meal!

easy vegan chessecake

Easy Vegan Cheesecake

STINA SPIEGELBERG
Very easy and as promised – you can get all the ingredients in the supermarket. No egg substitute products. Only fine, pure ingredients are at work. Because for the right cheesecake enjoyment, all you need is the right recipe!
Prep time 15 mins
Baking time 1 hr 10 mins
Course Autumn, Chocolate, Sweets & Baking
Servings 1 Cake 24cm in diameter

Ingredients
  

For the shortcrust pastry:

  • 300 g wheat flour type 550
  • 50 g Sugar
  • 150 g Vegetable margarine
  • 80 g Oat drink

For the cheese cream:

  • 150 g Vegetable margarine soft
  • 70 g Cornstarch
  • 250 g Sugar
  • 800 g Vegan quark
  • 300 g Vegan cream cheese
  • ½ tsp Baking powder
  • 2 tbsp Blanched Almonds
  • Zest of half an organic lemon
  • ¼ tsp Grounded Vanilla
  • ¼ tsp Salt
  • 1 pinch Kala Namak for the egg taste

Instructions
 

  • Heat the oven to 180°C top/bottom heat.
  • Grease a 24cm springform pan.
  • For the shortcrust pastry, knead the flour, margarine, sugar, and oat drink in a bowl, first with a fork and then with your hands to form a smooth dough.
  • Press the dough into the springform pan, forming a rim 6-7cm high.
  • Prick the base of the shortcrust pastry several times with a fork.
  • For the filling, first mix the margarine with cornstarch, sugar, and 3-4 tablespoons of quark until smooth.
  • Then stir in the remaining quark and cream cheese, almonds, baking powder, lemon zest, and spices.
  • Smooth out the cheese filling in the shortcrust pastry and bake for about 75 minutes.
  • Leave it to cool in the oven after switching it off.
Keyword Easy peasy, vegan, Vegan cheesecake
easy vegan chessecake

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