Vegan cheesecake with a berry glaze – YOGI TEA® Berry Vanilla

Preparation

Preheat the oven to 180°C on the fan setting. Grease or line a 26 cm springform cake tin with baking paper. Crush the biscuits to fine crumbs and mix with the melted margarine. Spread the biscuit mixture evenly over the bottom of the tin, for example by pressing it down with a glass.

To make the filling, combine the quark alternative, vegan cream cheese, sugar, cornstarch, seeds from the vanilla pod and the juice of the half lemon. Mix well and spread over the biscuit base in a smooth layer. It’s a good idea to wrap aluminium foil around the tin to catch any potential leaks. Bake the cake for 40–50 minutes until golden brown, then let it cool.

In the meantime, cover two YOGI TEA® Berry Vanilla teabags with 100 ml of boiling water and let them steep for 10 minutes.

Wash the berries and place them in a saucepan. Add the maple syrup and tea and bring to a boil. Allow the berry mixture to simmer for 5 minutes. Combine 2 tsp of cornstarch with a little cold water and stir until smooth. Add this to the berries and stir well until the mixture thickens.

Once the cake has cooled, spread the berry glaze on top and allow it to cool again. Serve cold or at room temperature.