Vegan Malaga Cheesecake

Delight in the perfect blend of vanilla and rum raisins with this easy-to-follow recipe.

For the Crust:

  1. Begin by preparing a 24cm springform pan.
  2. 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:

  1. In a separate bowl, cream together 100g of sugar, the zest from one lemon, 600g of vegan cream cheese, and 200g of vegan yogurt.
  2. 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.
  3. Gently fold in 150g of plump rum raisins.
  4. Pour this delectable cream mixture over the prepared crust.

Baking Process:

  1. Create a water bath in your oven by placing a pan of water at the top.
  2. Bake the cake at 175 degrees Celsius (approximately 347 degrees Fahrenheit) for 50-60 minutes.
  3. Once done, open the oven slightly and leave the cake inside for an additional 30 minutes.
  4. 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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