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Vegan cheesecake with warm
by motherlycomfortfood 💗 .

INGREDIENTS
Dough:
380g flour
200g brown sugar or raw cane sugar
1 pack of baking powder (15gr)
1 pinch of salt
250g of cold vegan butter, cut into small cubes
Filling:
2 kg of soy yoghurt
Lemon zest
Lemon Juice (of a half a lemon)
170g vegan butter, melted
2 Pck vegan vanilla pudding powder
150g raw cane sugar or brown sugar
Topping:
1 glass of cherries (680g with juice)
60g sugar
2 tablespoons cornstarch mixed with 50 ml of water
DIRECTIONS
STEP 1
Preheat the oven to 180C/360F.
STEP 2
Mix the flour with baking powder, salt and sugar in a bowl and add cold pieces of butter.
STEP 3
Knead with the hands until no more butter is visible.
STEP 4
Rub a 30cm loaf tin with oil or some butter and spread the dough evenly. Use the fingertips to form an edge. It should be approximately as high as the tin.
STEP 5
For the filling melt butter and mix with the pudding powder, lemon juice, lemon zest, sugar and soy yoghurt.
STEP 6
Then pour the filling into tin and bake at 180C/360F for 45-55 minutes.
STEP 7
Allow the cake to cool completely and bring the cherries to a boil together with their water about 30 minutes before serving, then add the sugar and starch.
STEP 8
If desired, the cherry sauce can also be made thicker by simply using a little more starch.
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