Cheesecake without a base with currants

Ingredients for 1 servings:

• 500 g currants, red, stemmed, washed, well drained
• 150 g cashew nuts, soaked in water for 10 hours
• 500 g soy yogurt (yogurt alternative), natural
• 300 g silken tofu
• 1 large lemon(s)
• 200 g sugar
• 2 packets of vanilla pudding powder
• 2 tsp, leveled agar-agar
• 1 pinch(s) of turmeric
• 100 g margarine, vegan
• 50 g coconut oil
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

vegan

Preheat the oven to 175°C (fan-assisted). Melt the margarine with the coconut oil and let it cool slightly. Drain the tofu. Line a springform pan with baking paper and grease the sides. Squeeze the lemon. If you have an unwaxed lemon, you can also use the zest. Combine all ingredients except the currants in a high-powered blender and process until smooth. Carefully stir in the currants (it’s best to transfer them to another bowl) and pour into the springform pan. Then place in the oven for one hour. Cover with aluminum foil halfway through the baking time. After the baking time has ended, let stand in the switched-off oven for about 30 minutes. Leave the oven door slightly ajar with the help of a wooden spoon. The cake must cool completely before slicing. The cooled cake should be refrigerated for at least two hours, or preferably overnight, before eating.