Vegan Cheesecake

• Ingredients for 1 whole cake
• For the dough:
• 250 g Flaxseed Baking Mix
• 90 g erythritol
• 180 g margerine
• 2 tsp baking powder
• 1 pinch of salt
• For the filling:
• 140 g margarine
• 1000 g soy yoghurt
• 160 g erythritol
• 2 Pack vanilla custard powder
• 2 tbsp lemon juice

Preparation: 15 minutes + 30 minutes chilling

Baking time: 60-70 minutes

Instructions:

1. Preheat the oven to 180°C (top/bottom heat). Grease the springform pan (22cm) and line the bottom with baking paper.
2. Mix the flour mix with soft margarine, erythritol, baking powder and salt. Knead thoroughly!
3. Spread 2/3 of the dough on the bottom of the springform pan and form a 5 cm high rim with the rest. Cool the springform pan for 30 minutes.
4. Melt the margarine. Combine erythritol and custard powder in a bowl and add half of the soy yogurt. Whisk until smooth and lump-free. Stir in remaining yogurt, melted margarine and lemon juice.
5. Fill the filling in the springform pan and bake the vegan cheesecake on the middle rack for 60-70 minutes.
6. Let the cake cool completely before removing it from the pan and cutting it. Enjoy!