Delicious cake made from a shortcrust pastry base, cheesecake filling and currants. An ideal combination of sweet base and filling the fine acidity from currants. Easy to make and incredibly delicious!
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.