And it smells like fall
That sounds so much like fall and that’s exactly how it tastes like! A wonderful, vegan cheesecake without any tofu. Personally, I don’t mind tofu, I just can’t digest it that much. That is also the reason why you will not find any tofu recipes here. I prefer other vegan substitutions.
Here I used a base made from vegan quark (like curd) and cream cheese. Both based on almonds. And I think such products are simply amazing. There are so many cheese and curd alternatives out there these days – I love it! That’s just right for this vegan cheesecake! Especially since it’s baked. I think it’s great when you don’t have to go without anything. Not even on the cut resistance. This is an extremely important criterion, especially for a baked cheesecake. And even more so with a vegan one.
The combination
Apple and cinnamon! Who could resist? Or are there some of you who don’t like cinnamon? I’ve actually heard that before and I can reassure you. You can also just leave out the cinnamon. But I have to say something else about the cake: it is definitely something for all of the ones of you who like it less sweet. I made a less sweet variant especially to have something not too sugary. You are welcome to add a large scoop of vanilla ice cream to your finished pieces if you would like it sweeter. Or maple syrup – that goes incredibly well too.
Do whatever you feel like doing. I always say eating should be fun. That’s the most important thing. That you are doing something good for yourself and your body.
Have fun with the recipe and I am always very happy to receive your feedback.
Recipe
Super simple and vegan, baked & perfectly cut-resistant cheesecake. With apple and cinnamon. Perfect for the season. More here 🌱
- 350 g applesauce
- 400 g vegan quark / curd
- 150 g vegan cream cheese
- 75 g starch
- 200 g oat milk or plant-based milk of your choice
- 70 g sunflower oil
- 150 g of brown sugar
- 2 teaspoons of cinnamon
- Coconut oil for greasing
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Preheat the oven to 180℃/350℉ and grease a round baking tin (⌀ 20cm / 8 inch) with coconut oil. Optionally sunflower oil. Put aside.
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In a large mixing bowl, stir the quark and cream cheese with a whisk until creamy.
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Then add all the remaining ingredients and whisk for at least 2 minutes until they are nice and creamy. This is important for the consistency of the cake. You can’t stir too much here.
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Pour the mixture into the cake pan and tap on the kitchen surface with a little force. Repeat this a few times so that the excess bubbles can escape from the dough and do not leave cracks in the cake surface later.
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Now put the cake in the oven and bake for about 60 minutes, until it is nice and light golden on the outside.
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Insider tip: The cake should now cool on a wire rack and in the baking tin for 24 hours at room temperature. This is very important because it will make the cake even more juicy and firm.
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Then enjoy it immediately or store it in the refrigerator.
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Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
Fall is here
And with this recipe, need really hits the spot. And the kitchen smells so nice of cinnamon and wonderfully freshly baked cake. Now it’s your turn. I’m looking forward to your creations and you are welcome to share them on Instagram. In your feed, your stories. Tag me @therawberry and I’ll be happy to share them again.
Have a wonderful day
Your Marie
Author: Marie Dorfschmidt
