Super simple and vegan, baked & perfectly cut-resistant cheesecake. With apple and cinnamon. Perfect for the season. More here 🌱
Preheat the oven to 180℃/350℉ and grease a round baking tin (⌀ 20cm / 8 inch) with coconut oil. Optionally sunflower oil. Put aside.
In a large mixing bowl, stir the quark and cream cheese with a whisk until creamy.
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.
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.
Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
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