Berry Jam Cheesecake with Oat Crust

Cheesecake_2

Thanks to a friend who made a (very similar) cake for my birthday, I really got inspired and was excited to experiment with vegan cheesecakes again. Dankeschön, Sean! And here’s what I made with the help of his recipe for my birthday celebration at home – a double-grandma-approved, vegan berry cheesecake which even has some healthy ingredients in it. It’s my favourite cake at the moment – I hope you like it, too!

For a spring form with 21 cm (~ 8”) diameter

For the crust

  • 1.5 cups rolled oats
  • 1/3 cup oil
  • 2 tbsp agave syrup
  • ground vanilla or vanilla essence

For the filling

  • 2 x 500 g natural soy-yoghurt
  • 200 g black currant or sour cherry jam (or any other if you want)
  • 1/2 cup brown sugar
  • 1/4 cup spelt flower
  • 2 tbsp starch
  • 2 tbsp lime juice
  • handful of berries (fresh or frozen)

Cheesecake_1

One night or at least a few hours ahead, drain half of the soy-yoghurt: Put 500 g of soy-yoghurt in a cheese cloth or a kitchen towel, close it gently with a knot or clip, put it in a sifter and hang it in a bowl. Store in the fridge. The yoghurt will lose a lot of its water that way. After a few hours/a night, you can take the mass out of the cloth (a scraper helps) and store it in an airtight container mixed with some lime juice in case you don’t use it right away.

Jam_Yoghurt

Line a spring form with parchment paper. To make the crust, use your hands to mix agave syrup with oil (for better grip, warm it up a little if you want), oats and vanilla. Press into the bottom of a spring form, and up the walls a bit.

Crust

Preheat your oven to 170 °C (338 °F). Sprinkle the berries on the bottom of the crust. Then, combine all the other ingredients for the filling and pour it into the crust. Bake for at least 45 minutes, then check if the top is golden and if you’re unsure about the consistency, peak with a wooden stick – if not golden and/or quite firm (quite likely, depending on your oven), bake for another 10-15 minutes or until firmer.

Allow it to cool for at least an hour. Refrigerate at least 3 hours after cooling, or overnight at best. Enjoy!

Cheesecake_3

Tip: If you like, you can add a nice glazing to the cake. Mix 3 to 4 tbsp jam with about 100 ml of water and a level teaspoon (gestrichener Teelöffel) of agar-agar and bring to boil. Let it boil for at least five minutes, then pour it over your cooled cake. The agar-agar will thicken in a few minutes and form a nice, mirror-like ‘top coat’ like below (sorry for the bad photo).

Cake_topping

/Thanks for reading! If you like my stuff (or have some improvements ; )), feel free to like, share and/or leave a comment here. Every comment makes me happy!

Advertisements

3 thoughts on “Berry Jam Cheesecake with Oat Crust

  1. Pingback: My 2nd vegan birthday: Still lovin’ cakes! | vegänsch.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s