Preheat the oven to 350°F (175°C).

Melt the vegan butter in a pot slowly and allow to cool slightly.

Sift the flour in a bowl. Add baking powder, salt, vanilla and sugar and mix to combine. Add the soft vegan butter and mix everything with an electric hand mixer (first at low speed, then at medium speed), until crumbly. (The longer you mix, the bigger crumbles you‘ll get).

Add 2/3 of the crumbly dough to a greased 7/8-Inch (18/20cm) springform pan and press the dough at the bottom and sides to create a crust.

Bake the crust for 10 minutes, then remove.

Stir the cornstarch and 3 tbsp of the juice until smooth. Add the remaining nectar in a pot and bring to a boil. Stir in the cornstarch mixture along with 1,5 tbsp sugar and bring to the boil again while stirring. Simmer for 1 minute, stir in the red currants, then allow to cool for about 10 minutes. (The compote should be fairly thick).

Spread 2/3 of red currant compote on the pre-baked crust evenly.

Melt the vegan butter slowly and allow to cool slightly.

Put the soy quark, plant-based milk, sugar, vanilla pudding powder (or cornstarch mixture) and soy flour in a mixing bowl and mix with an electric hand mixer until creamy. Then stir in the vegan butter and a squeeze of lemon juice.

Fill the cheesecake mixture over the compote and smooth out evenly.

Combine the rest of the compote with the remaining red currants and, carefully, spread over the cheesecake layer. (If the compote became too firm in the meantime, you can re-heat it a bit, so it gets more liquid which makes it easier to spread).

Also, sprinkle over the remaining Crumble Cake dough as Streusel.

Bake the cake for about 50 minutes, or until a toothpick comes out almost clean. (Take a note that the cake becomes also firmer when cooled).

Let the cake cool completely and preferably refrigerate at least 1-2 hours (or overnight).