🍰 Vegan Raisin Cheesecake

Name: Vegan Raisin Cheesecake
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g raisins; 30 ml cloudy apple juice; 1 organic lemon; 1 vanilla pod; 800 g soy quark; 300 g vegan cream cheese (-alternative); 100 ml maple syrup; 50 g cornstarch; Erythrit powdered sugar (for dusting)

162 kcal · 30 min · 4 servings

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Ingredients

100 g raisins
30 ml cloudy apple juice
1 organic lemon
1 vanilla pod
800 g soy quark
300 g vegan cream cheese (-alternative)
100 ml maple syrup
50 g cornstarch
Erythrit powdered sugar (for dusting)

Instructions

1. Pour the apple juice over the raisins so that they are completely covered.
2. Rinse the lemon under hot water and pat it dry.
3. Finely grate the fine yellow zest of the lemon.
4. Cut the lemon in half and squeeze out the juice.
5. Slice the vanilla pod lengthwise.
6. Scrape out the small black seeds (the pulp) from the pod.
7. Whisk the quark alternative and the cream cheese alternative in a bowl.
8. Stir in the lemon zest, lemon juice, and vanilla pulp into the cheese mixture.
9. Add the maple syrup and cornstarch and mix everything well.
10. Gently fold the soaked raisins into the mixture.
11. Pour the mixture into the springform pan and smooth the surface.
12. Preheat the oven to 180 degrees Celsius top/bottom heat (or 160 degrees Celsius fan-forced).
13. Bake the cake in the oven for 50 minutes.
14. Remove the cake from the oven and let it cool completely.
15. Carefully release the cake from the pan.
16. Dust the finished cake with erythritol powdered sugar before serving.

Nutrition per serving

kcal: 162
Protein: 7 g · Fett/Fat: 7 g · Carbs: 18 g