"Cheesecake" made from soy curd

Ingredients for 1 servings:

• 300 g spelt flour type 1050
• 120 ml sunflower oil
• 90 g raw cane sugar
• 2 tsp cream of tartar baking powder
• 3 tbsp water
• Fat for the mold, vegan
• Flour for the mold
• 800 g soy quark (quark alternative)
• 200 g soy cream (soy cream cuisine)
• 150 ml sunflower oil
• 60 g raw cane sugar
• 1 packet of vanilla pudding powder
• 50 g cornstarch
• 1 small lemon(s), organic, grated peel

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

vegan

For the dough, combine the flour, oil, sugar, baking powder, and water in a bowl and knead well with your hands. Line the bottom and sides of a greased and floured springform pan with the dough. For the filling, whisk together the soy curd, soy cream, oil, sugar, starch, pudding powder, and lemon zest in a bowl. Spread over the base. Bake in a preheated oven at 175°C (top and bottom heat) on the middle rack for about 70 minutes. Then, open the oven door slightly and allow to cool.