This could be your new addiction!
We don’t know how it is in other countries, but in our country a good crumble cake is somehow the calling card for a baker or confectioner.
For us in the vegan art of baking, the added challenge is creating a perfect cheesecake paste that no one can claim to taste any different from a cake made with animal products.
So we took on the double challenge and developed a super creamy, moist and crunchy cheesecake with crumbles that leaves nothing to be desired.
The base is a simple shortcrust pastry, which is quickly kneaded together as cold as possible and then placed directly in the mold to rest in the fridge.
In the meantime, you can already prepare the filling and the delicious crumbles. This will save you some time if you need to go a little faster.
So far everyone loved this cake and let’s be honest: Who can resist crispy crumbles!?
Bake this cheesecake with crumbles and let us know how you liked it!
Shortcrust pastry base:
- 120 grams of flour
- 65 g vegan butter (cold)
- 2 tbsp sugar
- some lemon zest
- 1 pinch of salt
- 75 g vegetable butter (soft)
- 750 g soy yoghurt
- 120 grams of sugar
- 1 tsp vanilla extract
- ½ lemon (zest and juice)
- 60 g cornstarch
- 50 g vegan butter (cold)
- 100 g of flour
- 100 g fine sugar
- For the shortcrust pastry, grate the flour, butter, sugar, lemon zest and salt with your fingers until crumbly. Then add 1 tablespoon of cold water and quickly form into a smooth dough.
- Line a 20 x 25 cm baking tin with baking paper, spread the shortcrust pastry evenly on the bottom of the tin and place in the fridge.
- Preheat the oven to 180°C top/bottom heat.
- Now the sprinkles can be prepared. To do this, grate the butter with the flour and sugar until crumbly and set aside.
- Melt the butter for the filling. Mix soy yoghurt, sugar, vanilla extract, lemon juice and zest until smooth. Finally stir in the starch.
- Take the shortcrust pastry out of the fridge and pour the filling over the pastry. Then use your fingers to form crumbles from the crumble mixture and spread them carefully over the filling.
- Bake in the preheated oven for 60 minutes until the crumbles are golden. Leave the cake to cool in the tin and only cut into it when it has completely cooled down.