Vegan pear chocolate cheesecake

Ingredients for 1 servings:

• 110 g wheat flour
• 40 g margarine
• 20 g xylitol (sugar substitute) light, powdered
• 1 pinch of salt
• 2 g baking powder
• 250 g soy quark (quark alternative)
• 1 pack of vegan chocolate pudding powder (46 g)
• 30 g margarine
• 50 ml soy milk (soy drink)
• 50 g xylitol (sugar substitute) light, powdered
• 1 small pear(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

for an 18cm springform pan

For an 18cm springform pan. Knead the flour, margarine, Xucker, salt, and baking powder in a bowl until you have a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for 60 minutes. Mix the ingredients for the quark topping in a bowl with a hand mixer. Wash the pear and cut into thin slices. Preheat the oven to 170 degrees Celsius. Remove the dough from the refrigerator, roll it out, and place it in the greased pan. Spread 4 tablespoons of the quark mixture over the dough, arrange the pear slices on top, and fill with the remaining quark mixture. Bake the cake on the middle rack for about 45 minutes.