Poppyseed Cheesecake (vegan & high-protein)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mix all ingredients for the dough and knead with your hands. Then store the dough in the refrigerator while you prepare the filling.

Step 2

Meanwhile, prepare the poppy seed layer: In a bowl, mix starch, erythritol, and 3 tbsp soy milk until smooth. Boil the remaining soy milk with the poppy seeds in a saucepan. Stir in the starch and let it boil briefly over medium heat, simmering for 1 minute while stirring constantly. Remove from heat and let it sit for a short while to thicken. Once the filling has thickened, set it aside.

Step 3

Mix the ingredients for the cheesecake filling until smooth or blend in a mixer, adjusting sweetness to taste.

Step 4

Roll out the dough and press it into a baking pan lined with parchment paper. Make sure to cover the sides, and set aside 1/4 of the dough for the crumble topping. Then, pour in the poppy seed mixture first, followed by the cheesecake filling, and cover with the crumble topping.

Step 5

Bake at 170 degrees Celsius for 45-50 minutes. Turn off the oven and let the cake cool with the oven door open. Let it reach room temperature before chilling it in the refrigerator for a few hours to achieve the best consistency. It tastes even better after spending a night in the refrigerator!

Step 6

I prefer to serve it with hot cherries or raspberries. ❤️