Russian Chocolate Cheesecake - vegan and glutenfree
Having a cake is always a good idea and especially when it's a mix of chocolate cake and cheesecake! My Russian Cheesecake is not only vegan but also gluten-free and super delicious!
For the chocolate dough, mix the flour, cocoa powder, sugar, tonka bean, salt and baking powder in a mixing bowl and add the cold vegan butter in pieces. Mix everything together quickly with your hands to form a dough, adding a little soy milk if necessary.
Keep about ⅓ of the dough aside or in the fridge, as you will need it later for the patches on top. Put the rest of the dough into your baking pan, press it down evenly and pull it up about 3 cm on the sides. Alternatively, you can roll out the dough and then place it in the baking pan and pull it to shape.
Cheesecake
Now you can preheat your oven to 180°C top/bottom heat. For the cheesecake filling, melt the vegan butter in a small saucepan.
In a small bowl, mix the corn starch with the soy milk.
In another bowl, mix the coconut milk with the sugar and the soy quark. If you use vanilla flavouring, add this too. Mix the mixture with a hand mixer for about 5 minutes until creamy and add the melted butter and cornstarch mix.
Add the cheese filling to your chocolate dough in the baking tin and smooth it out. Now put this in the oven and bake your cake for about 30 minutes.
Meanwhile, form 15-20 patches from your leftover chocolate dough (as in the photo) and after the first 30 minutes, place them on your pre-baked cake and bake for another 30 minutes.
Allow the cheesecake to cool completely before cutting, otherwise, it will collapse. It's best to leave it in the fridge overnight, then dust it with icing sugar and enjoy it afterwards! And as always: Enjoy to the fully fullest!