Vegan Cheesecake

Name: Vegan Cheesecake
Cook time: 60 min
Ingredients: 800 g vegan yogurt; 200 g vegan cream cheese; 80 g softened vegan butter; 120 g sugar; vanilla pod; 55 g cornstarch; lemon (juice + zest); 100 g sugar; 150 g all purpose flour; 100 g oats; 60 g sugar; salt (a pinch); 0.5 tsp baking powder; 125 g vegan butter; 2 tbsp water (if necessary)

A vegan cheesecake inspired by a childhood favorite, with a buttery oat crust and creamy cream cheese filling.

Cook time60 minutes

Ingredients

Cheesecake filling

Creme Brûlée topping

Crust

Directions

1
Start by mixing the dry ingredients for the crust. Cut the cold butter into cubes, then rub it into the dry mix until the crust comes together. If necessary add some water. Cover and let it rest in the fridge while preparing the filling.
2
Add all ingredients for the filling to a bowl and whisk until well combined and no lumps remain.
3
Line the cake pan with parchment paper and brush the edges with a bit of butter to prevent the cake from sticking to the pan. Then press the crust firmly into the bottom and up the sides of your pan. Pour the filling into the crust.
4
Bake at 160°C for about 50-60 minutes until it has the desired color.
5
Let the cake cool completely for at least 4 hours or overnight.
6
Optionally sprinkle with sugar and caramelize using a blowtorch. Enjoy!

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