Vegan Cheesecake with Cherries

• 100 g light flour
• 1 tbsp cocoa
• 1 tsp baking powder
• 50 g raw cane sugar
• 1 knife tip ground vanilla
• 1/2 ripe pureed banana
• 50 g soft vegan butter

For the filling:

• 50 g soft vegan butter
• 70 g raw cane sugar (or more/ less to taste)
• 500 g soy quark
• 100 ml coconut milk
• 1,5 tbsp semolina
• 1/2 packaging of vanilla pudding powder (alternatively corn starch + 1/2 tsp vanilla)
• 2 lemon juice (+ a little bit of peel, optional)

Topping:

• 250 g of cherries pitted
• 1/2 packaging of red cake glaze
• pomegranate (optional as garnish)

InstructionsFor the crust:

Knead all ingredients for the dough. Then form the dough into a ball and place it in the fridge for about 1/2 hour.

Afterwards, spread the dough evenly in a greased springform pan and press firmly. Pull up the edges as you go.

For the filling:

Slowly melt the vegan butter in a small saucepan and allow to cool slightly.

Meanwhile, preheat the oven to 175 ° C.

Now fill the soy quark, coconut milk, sugar, vanilla, pudding powder and semolina into a blender or large mixing bowl and mix well until smooth and creamy. Then stir in the soft vegan butter and lemon juice.

Spread the filling on the base and smooth over.

Bake the cake on a medium rack for about 50 minutes until golden-brown. (If the cheese cake gets too brown in the meantime, cover with baking paper.)

Turn off the oven and leave the cake in the closed oven for about 10 minutes more. Then open the door of the oven a little and allow to cool.

Prepare the glaze according packaging instructions with cherry juice (or water + a bit of sugar) and let cool down a bit. Spread the cherries on the cooled cake and pour the glaze on top. Place in the fridge until firm.