Vegan Ricotta Cheesecake with Raisins

Ingredients

• 100 g raisins
• 30 ml cloudy apple juice
• 1 Organic lemon
• 1 vanilla pod
• 800 g soy quark
• 300 g vegan cream cheese (alternative)
• 100 ml maple syrup
• 50 g cornstarch
• powdered erythritol sugar for dusting

Instructions

1. 1.

   Drizzle the raisins with apple juice.

2. 2.

   Rinse the lemon under hot water, pat dry and grate the zest finely. Cut the lemon in half and squeeze out the juice. Split the vanilla pod lengthwise and scrape out the seeds.

3. 3.

   Whisk together the quark and cream cheese alternative. Stir in the lemon zest and juice, vanilla seeds, maple syrup and cornstarch. Fold in the raisins. Pour the mixture into a springform pan and smooth the top.

4. 4.

   Bake the cake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 50 minutes. Remove, let cool and release from the pan. Dust with powdered erythritol sugar before serving.