Cranberry Cheesecake

by @biancazapatka✨ Recipe
Ingredients
Shortcrust Pastry:
2 cups flour (250 g) (gluten-free*, if desired)
1/3 cup plant-based butter or margarine (120 g)
5 tbsp sugar (75 g)
½ tsp baking powder
2 tbsp apple sauce (or ½ mashed banana)
1 pinch of vanilla
.
Custard Cheesecake:
2 ½ tbsp cornstarch (40 g)
1 tsp vanilla extract
1 cup plant-based milk (250 ml)
6 tbsp sugar (80 g)
1/3 cup plant-based butter or margarine (80 g)
9 oz dairy-free quark (250 g) (I used soy quark, *see recipe notes)
1 tbsp soy flour or semolina (optional)
.
Further ingredients:
1 ½ cup cranberries (150 g)
Sugared Cranberries:
2 cups cranberries (200 g)
100 ml water
3/4 cup sugar (150 g)
1/2 cup sugar (100 g) to cover
.
Instructions
Shortcrust Pastry:
Preheat your oven to 350°F (175°C).
Put all the ingredients for the shortcrust pastry in a mixing bowl and mix using an electric hand mixer (first on low, then on medium speed), until the dough is crumbly. (The longer you mix, the bigger the crumbles become).
Press 2/3 of the dough into a greased 7-inch springform pan (*see recipe text for the perfect size), also pull up the sides.
.
Custard Cheesecake:
In a cup, stir cornstarch and vanilla in 2-3 tbsp of plant-based milk to dissolve. Bring the remaining milk to the boil in a pot, add the cornstarch mixture and bring to the boil again, while stirring constantly. Stir in vegan butter and sugar, so you have a creamy custard, then allow to cool slightly. Blend the soy quark with soy flour until creamy and fold in the pudding. Mix until creamy and once cooled, fill into the prepared shortcrust.
Place the 1 ½ cup cranberries on top of the filling and crumble over the remaining 1/3 of the dough.
Bake the cake for about 50 minutes, or until a tooth pick comes out almost clean. (The cake becomes firmer when cooled).
Then allow the cake to cool completely and preferably place in the fridge for 1-2 hours (or overnight) before serving.
.
Sugared Cranberries:
In a pot, mix 3/4 cup of sugar with the water, bring to the boil and cook for a few minutes while stirring until the sugar has completely dissolved. Then allow to cool slightly, otherwise the cranberries will get burst.

Facebook Comments