*Note: Be sure to check out the recipe video + step-by-step pictures at the top of the post! Also, I recommend measuring the ingredients in grams.
Preheat the oven to 360°F (180°C). Lightly grease an 8-Inch springform pan and line the bottom with parchment paper. (Tip: Then place the pan in the freezer for a few minutes. If using a chilled springform pan, the dough stays cool, making it easier to shape an even crust).
Whisk together the flour, baking powder, salt and sugar in a bowl. Add the cold diced vegan butter and non-dairy milk and quickly knead everything into a dough.
Roll out the dough between two layers of cling foil (or on a piece of parchment paper) as shown in the step-by-step pictures or in the video. Then place it in the prepared springform pan and press it evenly on the bottom and sides. Lastly, prick the bottom a few times with a fork and refrigerate until ready to use.
Mix the silken firn tofu (or soya quark), vegan cream cheese, dairy-free cream, lemon juice, lemon zest, cornstarch, vanilla extract, sugar and a pinch of turmeric (optional) until creamy and add it into the pie crust.
Bake the cheesecake in the preheated oven for about 60 minutes (if the top or the edges get too dark, you can loosely cover it with a piece of parchment paper).
Then turn off the oven and leave the cheesecake in the oven for another 10 minutes. Then remove, let cool completely, and refrigerate overnight (it's okay if the cheesecake seems a little wobbly after baking, as it will firm up in the fridge).
For the topping, prepare the lemon curd according to this recipe(I used only 2 tbsp of sugar). Then let it cool a bit and slowly pour it on top of the chilled cheesecake. Let set in the refrigerator for about 1 hour.
Decorate your lemon cheesecake with pipes of whipped cream, lemon slices, blueberries, blackberries and mint as desired. Enjoy! 😊
Gluten-free: To make this cake gluten-free, you can substitute a gluten-free flour blend 1:1. I recommend adding an additional flax-egg or the gluten-free dough may become too crumbly (flax-egg: mix 1 tbsp ground flax seeds into 3 tbsp hot water and set aside for about 5 minutes until jelly).
Soya Quark: If using sweetened soya quark for the filling, you may need to adjust the sugar to taste.
Sugar: Use your favorite sugar variety.
Storage: The cheesecake will keep in the refrigerator for up to 5 days and can be frozen for up to 2 months.
Please read my blog post for further information about this recipe.