Combine the flour, baking powder, salt and sugar in a bowl. Add the soft vegan butter along with the apple sauce (if using) and knead with your hands until a dough forms.
Roll out 2/3 of the dough between two large pieces of foil (or on a lightly floured working surface). Then lay it into a greased 8- or 9- Inch (20/22cm) springform pan, pressing the bottom and sides.
Using a fork, prick the bottom a few times.
Add all ingredients for the cheesecake in a mixing bowl and mix until creamy using an electric hand mixer.
Fill 1/3 of this mixture in another mixing bowl. Add the ground poppy seeds and mix until well combined. (Add a bit of yogurt or milk if it’s too firm).
Layer the cake:
Add the plain cheesecake mixture and the poppy seeds mixture in exchange into the prepared springform pan with the crust inside. (Click here to see a step-by-step picture animation how I layered my Pumpkin Swirl Cheesecake).
Bake for about 25 minutes, then remove and crumble the remaining 1/3 of the dough as streusel over the cake.
Put it back into the oven and bake for a further 30 minutes.
Turn off the oven and leave the cake inside for 5-10 minutes longer. Then remove and let cool completely. (It may appear still a bit wobbly after baking), but it will get firmer when cooled.)
Once cooled to room temperature place in the fridge to set for at least 2 hours before serving.
You can also turn this cake into muffin tins or bake it on a baking sheet.
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 2,2 lbs (1 kg) of dairy-free yogurt in a strainer lined with a cloth and let drain for 12 hours. That should make approx. 26,5 oz (750 g) of quark. Also, you could also use half amount of dairy-free cream cheese and half amount of dairy-free yogurt, or use tofu. If you're not vegan, you can also use regular dairy products or adding an additional egg to the cheesecake mixture which makes the filling more airy.
You can also use flavored soy quark or yogurt (I personally like Vanilla soy quark). If it’s already sweetened you should add less extra sugar into the Cheesecake batter.
If ground poppy seeds are not available where you live, you can also push the poppy seeds through a food grinder or grind them in a food processor. I recommend to soak them in hot water before (for 30 minutes at least) to soften.
If the cake gets too dark on the surface while baking, simply cover it with a piece of baking paper or aluminum foil.
You can keep leftovers covered in the fridge for up to 4 days.
Nutrition is calculated automatically and should be used as estimate.