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Vegan cheesecake with warm cherries by @motherlycomfortfood 💗 .
200g brown sugar or raw cane sugar
1 pack of baking powder (15gr)
1 pinch of salt
250g of cold vegan butter, cut into small cubes
2 kg of soy yoghurt
Lemon Juice (of a half a lemon)
170g vegan butter, melted
2 Pck vegan vanilla pudding powder
150g raw cane sugar or brown sugar
1 glass of cherries (680g with juice)
2 tablespoons cornstarch mixed with 50 ml of water
Preheat the oven to 180C/360F.
Mix the flour with baking powder, salt and sugar in a bowl and add cold pieces of butter.
Knead with the hands until no more butter is visible.
Rub a 30cm loaf tin with oil or some butter and spread the dough evenly. Use the fingertips to form an edge. It should be approximately as high as the tin.
For the filling melt butter and mix with the pudding powder, lemon juice, lemon zest, sugar and soy yoghurt.
Then pour the filling into tin and bake at 180C/360F for 45-55 minutes.
Allow the cake to cool completely and bring the cherries to a boil together with their water about 30 minutes before serving, then add the sugar and starch.
If desired, the cherry sauce can also be made thicker by simply using a little more starch.
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