John Myers
Ingredients for 1 servings:
- 350 g flour
- 200 g margarine
- 120 g vanilla sugar
- 80 g cocoa powder
- 3 tsp cream of tartar baking powder
- 3 tbsp plant milk (plant drink)
- 1 pinch of cinnamon
- 1 pinch of salt
- Grease for the mold edge
- 500 g soy yogurt (yogurt alternative), e.g. vanilla from Alpro
- 1 packet of vanilla pudding powder
- 3 tbsp maple syrup or similar
- 50 g butter substitute, vegan, melted
- 2 tsp vanilla extract
- 250 g soy quark (quark alternative)
- 3 tbsp lemon juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Preheat oven to 160°C fan/convection oven. For the dough, mix all the dry ingredients in a large bowl with a whisk. Then add the margarine in pieces and knead in. If the mixture is too dry, add a few spoonfuls of plant-based milk (always test first, as the dough will moisten more quickly than expected). For the filling, first beat the soy yogurt and quark with a whisk or hand mixer until creamy. Then add the pudding mix, stirring constantly. Mix in the sugar, maple syrup, melted butter, and vanilla extract. Note: At this point, it’s best to taste it! The cheesecake filling can, or better yet, should be seasoned. Add a little more sugar, lemon zest, and vanilla to taste. Line a springform pan with baking paper and grease the sides. Press a little less than ⅔ of the dough onto the bottom and form a rim about 3 cm high. Prick the dough several times with a fork. Then pour in the filling and place the remaining dough in flakes on top. Bake the cake in the hot oven for about 40 minutes. Do the toothpick test.
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