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.
- 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
- Preheat oven to 180°.
- Place all ingredients except the raspberries in a blender and blend until creamy.
- Grease a round baking dish and, depending on the shape, dust with flour or semolina. Knock out the excess flour from the form
- Pour the mixture into the mould and stir in the raspberries. Smooth the mixture.
- Bake the cheesecake for about 35 minutes or until it turns slightly golden.
- After baking let it cool down completely.
- Serve decorated with berries if desired.
Calories: 159,3 Fat: 5,3 Sugar: 3,1 Fiber: 2,3 Protein: 8,5
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/
3.5.3251