Easter Cheesecake (90min 6-8 serves)

Ingredients

• 300 g flour (spelt or wheat)
• 35 g cocoa powder (unsweetened)
• 2 tsp baking powder
• 120 g sugar
• pinch of salt
• 150 g cold vegan butter alternative (no margarine)
• 3-4 tbsp cold water
• For the filling:
• 400 g skyr (vegan)
• 500 g soy yogurt
• 150 g vegan cream cheese
• 150 g sugar
• 100 g vegan butter (no margarine)
• 1 pck. vanilla pudding powder (vegan) or 40 g cornstarch
• 100 g raspberries
• optional: ½ tsp. organic lemon zest

Steps

1. Mix the flour, cocoa powder, baking powder, salt and sugar in a bowl.
2. Cut the cold vegan butter into pieces and add to the bowl.
3. Knead until a dough is formed. Meanwhile, gradually add the cold water.
4. Cover the dough and let it rest in the refrigerator for 30 minutes.
5. Grease a brownie tray.
6. Preheat the oven to 160°C.
7. Roll out about ⅔ of the dough on the bottom of the tray. Prick a few times with a fork.
8. Roll out the remaining dough on a floured work surface. Cut out a few cookies with Easter cookie cutters.
9. Melt the vegan butter for the filling in a saucepan over medium heat. It should not get too hot.
10. In a bowl, whisk together the skyr, soy yogurt and cream cheese until smooth. Stir in the sugar. Add the lemon zest if you want.
11. Stir in the melted butter alternative and vanilla pudding powder as well.
12. Pour the mixture onto the cake base and smooth it out.
13. Spread the cut out cookies on top.
14. Wash and drain the raspberries and press them into the cheesecake mixture between the cookies.
15. Bake the cake in the oven for about 60 minutes.
16. Then let it cool down completely in the tray, on a cooling rack.