Ingredients
Shortcrust:
- 250 g of flour
- 120 g vegan butter or margarine
- 75 g of sugar
- ½ tsp baking powder
- 2 EL Apfelmark
- 1 Msp vanilla
Pudding Cheesecake:
- 1 pack of vanilla pudding powder
- 250 ml of vegetable milk
- 80 g of sugar
- 80 g vegan butter or margarine
- 250 g soy quark (* see recipe notes)
- 1 tablespoon soy flour (optional)
Further ingredients:
- about 150 g cranberries
Sugared cranberries:
- 200 g cranberries
- 100 ml of water
- 150 g of sugar
- 100 g of sugar (to roll)
Instructions
Shortcrust:
- Preheat the oven to 175 ° C.
- Put all the ingredients for the shortcrust pastry in a mixing bowl and mix with an electric hand mixer (first at low level, then at medium level) until the dough is crumbly. (The longer you mix, the bigger the crumbles become).
- Press about 2/3 of the dough into a greased 18 cm springform (* see recipe text for the shape size) and also pull the dough up the sides.
Pudding Cheesecake:
- For the filling, prepare vanilla pudding powder according to the package instructions, but only in 250 ml of vegetable milk. Simmer briefly, stirring occasionally and add the butter with the sugar, creating a creamy vanilla pudding. Then allow to cool slightly.
- Mix the soya quark with soy flour until creamy and then stir under the pudding. Mix everything creamy and add to the prepared shortcrust pastry.
- Approximately Spread 150 grams of cranberries on the filling and sprinkle with the remaining third of the dough as a sprinkle.
- Bake the cake for about 50 minutes or until a ripped toothpick comes out almost clean. (The cake becomes even firmer when cooled).
- Then allow the cake to cool completely and best before serving for another 1-2 hours (or overnight) in the refrigerator.
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