Denise Christine Fuchs
10.5 oz white spelt flour 2 tsp baking powder 5.3 oz vegan butter 3.5 oz coconut sugar Pinch of salt 4 tbsp oat milk
Filling 26.5 oz soy curd 1.8 oz vegan butter 2.1 oz vanilla pudding powder Juice and peel of 1⁄2 organic lemon 1.7 oz oat milk 2.1 oz coconut sugar 1 heaping tbsp soy flour
3.5 oz raspberries 1 tbsp coconut sugar 1 tbsp cornstarch
Knead all crust ingredients into a dough.
Put it in the fridge for at least 30 minutes.
Put all filling ingredients into a blender and blend until smooth.
Mix raspberries, sugar and starch, cook for a few minutes and set aside.
Roll out the dough and press into a medium cake pan.
Fill in the cheesecake filling and top with the raspberry sauce.
Create a marbling with a toothpick.
Bake for 60 minutes at 356°F.
Let cool completely and store in the fridge.