Ingredients
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
Cheesecake mixture
Crumble
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
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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