vanilla, apple and poppy seed cheesecake

vanilla, apple and poppy seed cheesecake

Total: 9 hr 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / piece: 610 kcal
, Fat: 31 g
, Carbohydrate: 65 g
, Protein: 15 g
Poppy seeds aren't used nearly enough in baking! And yet they're one of the oldest crops in the world. The flavours in this vegan cheesecake complement each other perfectly. There's the sweetness of the shortcrust pastry, the fruitiness of the apple and the wonderfully nutty and aromatic flavour of poppy seed.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

100 g vegan butter substitute, soft
50 g sugar
1 dl soya drink
1 tsp cinnamon
1 pinch salt
300 g white flour
1 ½ tsp baking powder

Cheesecake mixture

800 g vanilla soya yoghurt (e.g. Alpro Skyr style)
120 g vegan butter substitute, soft, cut into pieces
200 g tofu, cut into pieces
120 g vanilla pudding powder
½ organic lemon, use grated zest
80 g blue poppy seeds
1 apple, peeled, diced

Crumble

2 tbsp sugar
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Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Dough

Place the butter in a bowl and whisk in the sugar, soya milk, cinnamon and salt. Mix the flour and baking powder, add, combine to form a dough. Cover the dough and chill for approx. 20 mins. Transfer ¾ of the dough to the prepared tin, press down the base and sides.

Cheesecake mixture

Puree the soya yoghurt, butter, tofu, pudding powder and lemon zest until smooth. Halve the mixture, mix the poppy seeds into one half, mix the apples into the other half. Spread the poppy seed mixture over the base, top with the apple mixture.

Crumble

Rub together the remainder of the dough with the sugar to form a crumble, spread on top of the cheesecake.

To bake

Approx. 40 mins. in an oven preheated to 160 °C (convection). Switch off the oven and allow the cheesecake to cool for approx. 10 mins. with the oven door slightly ajar. Remove the cheesecake, leave to cool completely, cover and chill for at least 8 hrs. (or overnight). Enjoy the cheesecake cold.

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