Baking · Finnish

Vegan baked cheesecake

Name: Vegan baked cheesecake
Cook time: 75 min
Total time: 75 min
Yield: 12 servings
Cuisine: Finnish
Ingredients: 200 g LU Digestive biscuits; 75 g baking margarine; 4 tub Philadelphia Plant based vegan spread 145 g each; 2.5 dl icing sugar; 4 tbsp cornstarch; 3 tbsp lemon juice; 1 tsp vanilla sugar; 1 bag lingonberries 200 g · frozen; 1 bag raspberries 200 g · frozen; 1 dl grape-strawberry juice concentrate; 2 tbsp sugar; 1 tsp baking margarine

Baked cheesecake is also easy to make vegan, and you don't need many ingredients. A tart berry sauce is a fun pairing for the mild cake.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Finely crush the biscuits using, for example, the chopping blade of a hand blender or by crushing them inside a bag with a rolling pin. Melt the baking margarine and mix it into the biscuit crumbs.
2
Line the bottom of a springform pan (20 cm ⌀) with baking paper, clamping it between the bottom and the rim. Grease the rim with margarine. Press the biscuit-fat mixture evenly onto the bottom and about two centimeters up the sides.
3
Scrape the vegan spreads into a bowl. Sift in the icing sugar and cornstarch while beating with an electric mixer. Season with vanilla sugar and lemon juice, and beat until smooth.
4
Pour the filling over the biscuit base and bake on the bottom rack of a 175-degree oven for about 45 minutes. If the cake browns too much, cover it with foil. Turn off the oven and let the cake sit in the oven for another 15 minutes. Cool well and transfer the cake to the refrigerator, covered with cling film. Let the filling set overnight.
5
Make the berry sauce. Measure the berries, juice, and sugar into a saucepan, bring to a boil, and simmer while stirring for about 5 minutes. Purée the sauce with a hand blender. Pass through a sieve until smooth. Let cool.
6
Serve the berry sauce with the cheesecake.