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Raspberry Cheesecake

Denise Christine Fuchs

Achern, Germany

vegan cheesecake, raspberry cheesecake, vegan dessert



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.

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