Denise Christine Fuchs
Instagram: @therainboweatery | therainboweatery.com
10.5 oz white spelt flour
2 tsp baking powder
5.3 oz vegan butter
3.5 oz coconut sugar
Pinch of salt
4 tbsp oat milk
26.5 oz soy curd
1.8 oz vegan butter
2.1 oz vanilla pudding powder Juice and peel of 1⁄2 organic lemon 1.7 oz oat milk
2.1 oz coconut sugar
1 heaping tbsp soy flour
3.5 oz raspberries
1 tbsp coconut sugar
1 tbsp cornstarch
Knead all crust ingredients into a dough.
Put it in the fridge for at least 30 minutes.
Put all filling ingredients into a blender and blend until smooth.
Mix raspberries, sugar and starch, cook for a few minutes and set aside.
Roll out the dough and press into a medium cake pan.
Fill in the cheesecake filling and top with the raspberry sauce.
Create a marbling with a toothpick.
Bake for 60 minutes at 356°F.
Let cool completely and store in the fridge.