Vegan Cheesecake with Crust and Raisins

Ingredients

• 100 g raisins
• 30 ml cloudy apple juice
• 220 g spelt flour type 1050
• 50 g coconut palm sugar
• 1 pinch salt
• 150 g margarine
• 1 Organic lemon
• 1 vanilla pod
• 800 g soy quark
• 300 g vegan cream cheese (alternative)
• 100 ml agave syrup
• 50 g cornstarch

Instructions

1. 1.

   Drizzle the raisins with apple juice.

2. 2.

   For the crust, combine flour, coconut palm sugar, salt and cubed margarine in a bowl. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

3. 3.

   Meanwhile rinse the lemon hot, pat dry and grate finely. Halve the lemon and squeeze out the juice. Split the vanilla pod lengthwise and scrape out the seeds.

4. 4.

   Whisk together the quark and vegan cream cheese alternative. Stir in lemon zest and juice, vanilla seeds, agave syrup and cornstarch. Fold in the raisins.

5. 5.

   Roll out the dough on a floured surface and place it in a greased springform pan. Pour the quark mixture into the pan and smooth the top.

6. 6.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 50 minutes. Remove, let cool, then release from the pan. Slice and serve.