Delight in the perfect blend of vanilla and rum raisins with this easy-to-follow recipe.
For the Crust:
- Begin by preparing a 24cm springform pan.
- Create the crust by combining 190g of biscoff cookie crumbs with 95g of melted vegan butter. Press this mixture onto the bottom of the pan. Sprinkle a generous portion of rum raisins on top.
For the Cream:
- In a separate bowl, cream together 100g of sugar, the zest from one lemon, 600g of vegan cream cheese, and 200g of vegan yogurt.
- Stir in two vanilla beans, the juice from one lemon, 47g of vanilla custard powder (or cornstarch), and 200g of vegan heavy cream. Mix until the mixture is wonderfully smooth.
- Gently fold in 150g of plump rum raisins.
- Pour this delectable cream mixture over the prepared crust.
- Create a water bath in your oven by placing a pan of water at the top.
- Bake the cake at 175 degrees Celsius (approximately 347 degrees Fahrenheit) for 50-60 minutes.
- Once done, open the oven slightly and leave the cake inside for an additional 30 minutes.
- Afterward, let the cake cool completely, and for the best results, refrigerate it overnight.
Serving Suggestion: Enjoy this delightful creation with a drizzle of chocolate ganache for an extra layer of flavor. 🍫🍰
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