Vegan cheesecake with raspberries

Ingredients for 1 servings:

• 200 g wheat flour
• 100 g almonds, ground
• 20 g coconut blossom sugar
• 20 g agave syrup
• 110 g butter substitute (Alsan)
• 2 tbsp plant drink or water
• 2 tsp, heaped baking powder
• 1 kg soy yogurt (yogurt alternative) (vanilla yogurt)
• 2 packets of vanilla pudding powder
• 140 g butter substitute (Alsan)
• 60 g agave syrup
• 300 g raspberries, frozen
• 2 tbsp agave syrup
• Raspberries, fresh, for decoration

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 25 minutes

simple and incredibly delicious, for 12 pieces

Preheat oven to 180°C (top/bottom heat). Line a 24cm springform pan with baking paper and grease the sides with a little margarine (Alsan). For the base, mix the dry ingredients, then add the remaining ingredients and knead until you have a smooth dough. Press the dough into the springform pan. Form a rim about 3cm high on the sides. For the filling, melt the vegan butter and then stir in the remaining ingredients until smooth. Then pour into the prepared springform pan. Bake for 60 minutes and then let stand for another 10 minutes in the switched off and closed oven! The filling will not be completely firm by then, but don’t let that scare you! Simply let it cool for an hour and then let it set in the refrigerator for about 3 hours. Heat frozen raspberries in a saucepan. When soft, mash them with a fork and sweeten with a little agave syrup if desired. Once the cake is firm, spread the raspberry puree in the middle, decorate it with fresh raspberries, and then enjoy.