Easy Cheesecake – vegan, glutenfree and low fat
Cuisine: International
Author: Annelina Waller
Prep time: 8 mins
Cook time: 35 mins
Total time: 43 mins
This cheesecake is definitely my new favorite cheesecake on the blog. Only the one in my book*can beat that. But this one is unbeatable fast, bottomless and carefree. Let's go.
Ingredients
  • small baking tin Ø16 cm
  • Filling:
  • 200 g soy yoghurt
  • 200 g tofu (natural)
  • 1 sachet vanilla powder or 1 teaspoon guar gum + vanilla powder
  • 1 tsp psyllium
  • 2 tsp coconut mousse (or cashew/almond butter)
  • 80 g xylitol
  • 170 g frozen raspberries
  • Some peel of 1 organic lemon
  • pinch of salt
Instructions
  1. Preheat oven to 180°.
  2. Place all ingredients except the raspberries in a blender and blend until creamy.
  3. Grease a round baking dish and, depending on the shape, dust with flour or semolina. Knock out the excess flour from the form
  4. Pour the mixture into the mould and stir in the raspberries. Smooth the mixture.
  5. Bake the cheesecake for about 35 minutes or until it turns slightly golden.
  6. After baking let it cool down completely.
  7. Serve decorated with berries if desired.
Calories: 159,3 Fat: 5,3 Sugar: 3,1 Fiber: 2,3 Protein: 8,5
Notes
The quantities are intended for a small tin*. For a large one, the quantity can be doubled.
Recipe by Annelina Waller at https://annelinawaller.com/cheesecake-easy-vegan-low-fat/