This vegan speculoos cheesecake is just perfect for any occasion: no matter if it's summer or winter! Just a perfect match for any time and any occasion!
600gvegan crème fraîcheat room temperature, e.g. Creme Vega
400mlcoconut creamat room temperature
50gcoconut blossom sugar
100gxylitolor any sugar alternative
70gcorn starch
1tbspvanilla flavour
½lemonjuiced
Topping
300gberriesfresh or frozen
20gcorn starch
Instructions
Cheesecake Crust
Preheat your oven to 170° top/bottom heat. For the base, grind the speculoos into small pieces in a blender and mix with the ground flax seeds.
Melt the butter and add it to the crumbs. Put everything into the baking tin and press the bottom down evenly.
Filing and Baking
Put the soy curd and the vegan crème fraîche in a bowl and mix briefly with a hand mixer until creamy. Now you can stir in the coconut cream, sugar, cornstarch, vanilla and lemon juice. The cream should not be too airy.
Now pour this cream onto your speculoos base and spread it evenly. Put it in the oven for about 50 minutes, then turn off the oven and leave the cake in the oven for another 10 minutes. Take it out of the oven, let it cool for about 10 minutes and then put it in the fridge for 1 hour.
Topping
For the glaze, put your berries in a pot and puree them with a hand blender. Then heat them, add the cornflour and a little water and bring to a boil for about 2 minutes, stirring. Take it off the heat and let it cool down.
In the meantime, carefully remove your cheesecake from the mould. Pour the cooled berry glaze on top, garnish with a few berries and as always: Enjoy to the fully fullest!
Nutrition
Serving: 1slice of 10Calories: 480kcalFat: 36.2gProtein: 4.5gCarbohydrates: 32.4g