V/ a cheesecake

outside the sun is shining and the last days were warmer than the ones before. while i am writing this ideas are running around in my head. finally. the last months were quite tough concerning creativity and inspiration. since uni started in september i had houndred different things in my mind except for food and design. and maybe it was good like this. this way i could start with a clear mind and focus completely on these two things. what i am trying to say is that it can be helpful to make a break eventhough you might feel stressed about it. stressed because you love to do this stuff. stressed because you feel like you're regressing if you're not doing it.

but this cheesecake is the proof that it is worth it. i mean it is just perfect. I tried the recipe for the first time a year ago. But the tweaks and changes i made now took it to the next level. The cake is silky, creamy, has a crunchy layer and just the right sweetness.

notes:

_ for this cake it crucial that you use the best ingredients you can find. i never use a soy based cream cheese and if you have access to "simlpy V" cream cheese - go and get it:) the same goes for the margarine - i prefer a palm oil free one, unsalted, with a nice buttery taste. One of my favs is a canola oil margarine.

_ the cake in the pictures wasn't in the fridge (this was out of a time problem - the sun sets quite early these days and so i had to take the pictures as quickly as possible...;) therefore it looks runnier than it actually is.

RECIPE

one 15cm springform pan

crunchy layer

_ 75g vegan petit beurre (my recipe is bellow this one or another biscuit)

_ 15g rusk

_ 40g palm oil free margarine

_ 1/8tsp salt

_ 20g brown sugar

creamy layer

_ 240g almond based cream cheese

_ 25g palm oil free margarine

_ 40g soy yogurt

_ 20g coconut milk (full fat)

_ 60g caster sugar

_ 10g flour

_ generous pinch ground vanilla

preheat the oven to 175°C. line the springform pan with parchment paper and grease the side. melt the margarine and set it aside.

with a rolling pin or something similar smash the biscuits und rusk until you have a fine breadcrumb consistency. i like it if there are some bigger chunks left. now combine all the ingredients for the crust and press it into the springform pan.

bake it in the oven for 15 mins.

add the sugar, coconut milk, flour and 20g of the soy yogurt to a pan. heat it up and let it boil for 1 min, then take it immediately off the heat and stir in the margarine to melt.

in a bowl whisk togheter the rest of the ingredients until smooth. then you can stir in the custard.

finally pour the mixture on the crust and bake it for 26-28mins in the oven. Don't bake it for to long - it should still be wobbly when you take it out. Let it cool down and place it in the fridge for at least 2h.

for a final touch i sometimes make a quick glaze. simply combine 2 tsp sugar, 3 tsp cream cheese, 1 tsp margarine and 10g cocoa butter in a small pan. Heat it until homogenous and spread it on the cheesecake.

petit beurre

_ 125g flour

_ 50g sugar

_ 50g margarine

_ 15g pumpkin puree

_ 10ml water

_ 1/4tsp baking powder

_ pinch salt

melt the margarine with the pumpkin puree, water and sugar in a pan.

in a bowl combine the flour, baking powder and salt, add the wet mixture.

stir until it forms a nice dough - don't overmix! refrigerate it for 2h hours.

preheat the oven to 180°C.

roll the dough out and cut it in squares, then bake it for 12-15mins.