vanilla, apple and poppy seed cheesecake

bake Baking sweet
Total: 9 hr 30 min. | Active: 30 min.
vegan, lactose-free

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.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 8 pieces

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

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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