Vegan cheesecake

Ingredients for 1 servings:

• 250 g flour
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of baking powder (more than enough)
• 1 pinch of salt
• 125 g margarine
• 7 g egg substitute
• 50 ml mineral water
• some margarine for the mold
• 200 g sugar
• 1 packet of vanilla sugar
• 2 packs of vanilla pudding powder (approx. 80 g)
• 1 half lemon(s), zest and juice
• 500 g coconut yoghurt (yoghurt alternative)
• 650 g soy cream fraîche (crème fraîche alternative)
• 35 g egg substitute (made from chickpea flour)
• 250 ml mineral water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

For the shortcrust pastry base, put the dry ingredients and margarine in a bowl. Mix the egg substitute and sparkling water and add. Knead the dough until it forms a smooth dough. Grease the tin and spread 2/3 of the dough on the base, using the remaining third for the edge. For the topping, put the dry ingredients in a bowl. Add the lemon juice, lemon zest, yogurt alternative and soy cream and mix. Whisk the egg substitute and sparkling water until stiff peaks form and fold in. Pour into the tin on the base. Bake in a hot oven at 180°C (top/bottom heat) or 160°C (fan oven) for approx. 90 minutes on the middle rack, or until the cake is a good golden brown. Since the filling only sets when it cools, the skewer test doesn’t work! Allow to cool thoroughly, ideally in the refrigerator overnight.