Vegan Bienenstich Cheesecake with Rhubarb-Strawberry Compote - Zucker&Jagdwurst

Ingredients

• 180 ml (0.75 cup) plant-based milk
• 10 g (1 tsp) fresh yeast or active dry yeast
• 20 g (1.5 tbsp) sugar
• 300 g (2.5 cups) wheat flour (Type 550)
• 1 TL (1 tsp) salt
• 20 ml (1.3 tbsp) neutral vegetable oil
• 50 g (3.5 tbsp) vegan butter
• 50 g (0.25 cup) sugar
• 2 EL (2 tbsp) maple syrup
• 50 ml (3.5 tbsp) vegan cooking cream
• 200 g (2 cups) sliced almonds
• 1 TL (1 tsp) agar agar (100%)
• 50 g (3.5 tbsp) coconut oil
• 200 g (1.3 cups) cashews
• 300 g (1.25 cups) vegan cream cheese
• 120 g (0.5 cup) vegan yogurt
• 118 ml (0.5 cup) agave syrup
• 2 EL (2 tbsp) vanilla extract
• 1 EL (1 tbsp) lemon juice
• 400 g (3.3 cups) rhubarb
• 450 g (3 cups) strawberries
• 4.4 cm (1.75 inches or approx. 1.5 tbsp grated) fresh ginger
• 180 g (0.75 cup + 1 tbsp) sugar
• 1 Zitrone (2 tbsp lemon juice)
• 1 TL (1 tsp) vanilla paste or 1.5 TL (1.5 tsp) pure vanilla extract
• Pinch of sea salt
• vegan butter for greasing
• flour for dusting