Vegan Redcurrant Chocolate Cheesecake | Simple recipe | Zucker&Jagdwurst
The currant season is from June to August! We make the most of the time & show you how to prepare a vegan chocolate cheesecake with redcurrants.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Ingredients
- For the chocolate dough:
- 400 g (3.25 cup) flour (type 405)
- 125 g (0.66 cup) brown sugar
- 16 g (4 tsp) baking powder
- 65 g (0.5 cup) baking cocoa
- 250 g (8.75 oz) vegetable margarine
- For the cheesecake filling:
- 150 g (5.33 oz) plant-based margarine
- 74 g (2.66 oz) vegan vanilla custard powder
- 4 tbsp plant-based milk
- 800 g (3.33 cup) vegan yogurt or skyr (quark)
- 50 g (0.25 cup) brown sugar
- Also:
- 200 g (7 oz) currants
- vegan butter for greasing
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