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🍰 Vegan Cheesecake with Base and Raisins

333 kcal · 30 min · 4 servings

Ingredients

• 100 g raisins
• 30 ml cloudy apple juice
• 220 g spelt flour Type 1050
• 50 g coconut blossom sugar
• 1 pinch salt
• 150 g margarine
• 1 organic lemon
• 1 vanilla pod
• 800 g soy quark
• 300 g vegan cream cheese alternative
• 100 ml agave syrup
• 50 g cornstarch

Instructions

1. 1. Moisten the raisins with a little apple juice.
2. 2. For the crust, add flour, coconut blossom sugar, salt and diced margarine to a bowl. Quickly knead into a smooth shortcrust dough and wrap in cling film. Let rest in the refrigerator for about 30 minutes.
3. 3. In the meantime, rinse the lemon under hot water, dry it and finely grate the zest. Halve the lemon and squeeze out the juice. Cut the vanilla pod lengthwise and scrape out the seeds.
4. 4. Mix the quark and cream cheese alternative well. Add lemon zest and juice, vanilla seeds, agave syrup and cornstarch and mix everything well. Fold in the raisins.
5. 5. Roll out the dough on a floured surface and place it in a greased springform pan. Fill the quark mixture evenly into the springform pan and smooth it out.
6. 6. Bake the cake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 50 minutes. Then remove, let cool and release from the springform pan. Before serving, cut the cake into pieces.

Nutrition per serving

• kcal: 333
• Protein: 9 g · Fett/Fat: 17 g · Carbs: 35 g