*Note: Be sure to watch the recipe video for a better understanding!

Cookie Crust

• Lightly grease the sides of a 8-Inch (20-cm) deep cake pan (or a 9-inch (22-/24-cm) regular springform pan) and line the bottom with parchment paper.
• Place the cookies in a food processor and process into fine crumbs. (Or place in a freezer bag and crush them using a rolling pin).
• Transfer the cookie crumbs to a bowl and mix with the melted vegan butter until combined.
• Spread the cookie mixture on the bottom of your prepared springform pan and press it down firmly. Then place in the refrigerator while preparing the filling.

Cheesecake Filling

• Preheat the oven to 320 °F (160 °C) and place an ovenproof dish filled with water on the bottom of your oven (this will create steam, ensuring even baking and preventing the cheesecake from cracking).
• In a mixing bowl, mix soy quark, vegan cream cheese, dairy-free cream, sugar, cornstarch and vanilla with an electric hand mixer until smooth and creamy.
• Pour about ⅔ of the mixture into another bowl and set aside. To the remaining ⅓, add the baking cocoa and coffee and mix until smooth.
• Now use 2 different tablespoons (one for the light cream and one for the dark cream). First spoon about 2-3 tbsp of the light cream in the middle of the cookie crust, then add about 2 tbsp of the cocoa cream in the middle of the light cream. Continue like this until both mixtures are used up, moving or tapping the pan between each layer so it spreads evenly (as shown in the video).
• Place the cake in the preheated oven and bake for 70 minutes. Once the surface has set, the cake is ready.
• Turn off the oven and leave the cheesecake in the oven for another 30 minutes. Then open the oven door halfway and let the cake cool slowly to room temperature, then refrigerate overnight. (The cake should not be removed from the pan until the next day, as it will set in the refrigerator).
• Decorate your zebra cheesecake with berries as desired and enjoy!