Currant cheesecake is perfect for a coffee party in the garden or on the balcony. Summer is just taking a little break here again, but I like to sweeten the mood with a piece of cake. I’m sure the sun will show itself again soon and then you’ll find me right back in my hammock. Today’s cheesecake is simply the hit and seduces you with a slight tartness from currants, combined with the sweetness from the creamy filling. Let’s get started together.
Vegan currant cheesecake
Our cheesecake today consists of two simple steps. The base is a simple shortbread, and the filling is a fine cheesecake. The whole thing is topped with ripe currants. An irresistible combination.
I love making cheesecake because it’s quick and easy. Besides, it just tastes good to everyone. Ok, there are supposed to be people who don’t like cheesecake, which I can’t understand at all. The base is quickly made from flour, raw cane sugar, margarine and cold water. I process the ingredients in my Magimix with the S-shaped blade. After a few minutes, a uniform dough is formed. This is then also immediately put into the springform pan and incorporated. Poke a few more holes with a fork to keep the bottom from curving during baking and off to the fridge.
Vegan summer cheesecake
The filler is also made in a flash by blending all ingredients in a high-powered blender to a fine, creamy liquid. Take the base out of the refrigerator, pour in the filling and smooth it out. Now add the currants on top of the filling, press lightly and put in the oven. Bake for 60 minutes and the fine currant cheesecake is ready.
Here is some more info about currants. They not only look good, but also have it in them, in a positive sense. The red berry are particularly rich in vitamin C, iron and potassium. In addition to vitamins and minerals, blackcurrants in particular contain substances that can have a positive effect on our skin. In this context, researchers have found that regular consumption of the dark currant variety increases collagen levels in certain cells of the skin.
TIP: I always buy organic quality, especially gooseberry plants. These can absorb a lot of pesticides and other chemicals through the thin skin.
If you’re in the mood for a different cheesecake today, I recommend the following variations:
- Mini raspberry cheesecakes
- Mango Cheesecake
- Cookie Dough Vanilla Cheesecake
- Yogurt Cheesecake
- Strawberry Cheesecake
- Pumpkin Cheesecake
Get started with this delicious cheesecake that will make any coffee party irresistible. I hope you have fun making it and of course I’m happy about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Currant Cheesecake
FOR THE SHORTCRUST PASTRY:
- 250 g Flour I use spelt flour type 630
- 60 g Raw cane sugar
- 125 g Margarine room-warm
- 30 ml ice cold water
FOR THE FILLING:
- 400 g Vegetable yogurt or vegan curd, it is important that the yogurt is nice and creamy and not too thin, soy or coconut yogurt or curd is best suited
- 400 g Silken tofu
- 50 g Tapioca starch or 80g corn starch
- 60 g Agave syrup or other liquid sweetener of choice, Note : maple syrup can color the filling a tad darker.
- 120 g Almond paste Alternative: Margarine
- 150 g Raw cane sugar
- ½ tbspn Bourbon vanilla ground
- 2 tbspn Lemon juice
- 1 tbspn Lemon peel optional at will
- 500 g Currants Stalk removed
Anleitung
- Prepare springform pan, line with baking paper and grease sides as needed.
- FOR THE SHORTCRUST PASTRY Place flour, raw cane sugar, margarine and ice cold water in a mixer and mix until a uniform dough is formed. Alternatively, work by hand.250 g Flour, 60 g Raw cane sugar, 125 g Margarine, 30 ml ice cold water
- Pour directly into the springform pan and press evenly into the pan. Pull up edges 3 cm. Poke a few holes with a fork. Put in the refrigerator.
- Preheat oven to 180 degrees convection (200 degrees top and bottom heat).
- FOR THE FILLING Place vegetable yogurt, silken tofu, tapioca starch, agave syrup, almond paste, raw cane sugar, bourbon vanilla, lemon juice and optional lemon zest in a blender and blend on high speed until creamy.400 g Vegetable yogurt, 400 g Silken tofu, 50 g Tapioca starch, 60 g Agave syrup, 120 g Almond paste
- Take shortcrust pastry out of the refrigerator and pour cheesecake filling directly into it. Smooth and spread the currants evenly on top.
- Put in the oven and bake for 60 minutes.
- Remove from oven and let cool completely.
- Cut into pieces and (optionally) garnish with powdered sugar and enjoy!
- Store remaining pieces in an airtight container in the refrigerator for up to 5 days.
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