This vegan Red Currant Cheesecake with Streusel combines a Crumble Cake and a Cheesecake into one delicious dessert. It‘s the perfect combination, making for an amazing Vegan Cake for any occasion. You’ll love how easily it can be made!
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.
Red Currant compote
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.
Finish the Cake and bake
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).
You can use any berries instead of red currants. Also, frozen berries are fine.
To make this cake sugar-free you can use a sugar substitute instead of regular sugar.
If you do not find any dairy-free quark in the supermarket, you can make it yourself. Simply fill about 17,6 oz (500 g) of dairy-free yogurt in a strainer lined with a cloth and let drain for 12 hours. That should make approx. 12 oz (340 g) of quark. Otherwise, you could also use dairy-free cream cheese or tofu. If you're not vegan, you can also use regular dairy products, of course.
You can also use flavored soy quark or yogurt (I personally like Vanilla soy quark). If it’s already sweetened you could add less extra sugar into the Cheesecake batter.
If the cake gets too dark on the surface while baking, simply cover it with a piece of baking paper or aluminum foil.
Nutrition is calculated automatically and should be used as estimate.