Vegan New York Cheesecake

Ingredients for 1 servings:

• 125 g biscuit(s), vegan (Veganz The Biscuit)
• 50 g sugar
• 80 g sunflower oil
• 120 g almond butter
• 1,150 g soy cream fraîche (crème fraîche alternative)
• 250 ml Cremefine for whipping
• 1 lemon(s), juice
• 1 tbsp vanilla extract
• 3 tbsp, heaped flour

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 40 minutes

simply vegan, simply delicious

Crumble the cookies into small crumbs (I always use a large ladle for this). Then add the sugar and sunflower oil and mix well. Pour the mixture into a prepared 24cm springform pan and press the cookie mixture down firmly, either with your fingers or the back of a spoon. Place the springform pan in the refrigerator for a few minutes. Using a mixer at medium speed, combine the almond butter, sugar, Cremefine, Creme Vega, lemon juice, vanilla extract, and flour until smooth. Only mix the mixture at medium speed. This prevents the mixture from becoming too fluffy—after all, we want a New York-style cheesecake. Preheat the oven to 180°C (top/bottom heat). Remove the springform pan from the refrigerator and carefully pour the mixture into the springform pan (pouring it over a spoon prevents the filling from making holes in the cookie base). Let the pan rest for a maximum of 10 minutes. Then place the springform pan in the preheated oven and bake the cake for 10 minutes at 180°C (350°F). Then reduce the temperature to 135°C and bake for another hour. Then turn off the oven and open the door slightly. The cake should cool slowly for about 3 hours and is then theoretically ready to eat.