Hello 🙂 What do you think about a cheesecake as dessert for easter? For those who dislike chocolate 😉

Easter cheesecake

6-8 people (20 cm in diameter)

INGREDIENTS

• Biscoff cookie base
  • 125g wheat flour
  • 80g Brown sugar
  • 70g vegan butter
  • 1/2 tsp cinnamon powder
  • 2 tsp soy milk
  • 2g baking powder
  • 1 pinch of fine salt
• Cheesecake
  • 400g Greek soy yogurt
  • 200g coconut cream (cold)
  • 100g of Sugar
  • 30g cornstarch
  • 2 tbsp lemon soy yogurt
  • juice of half a lemon
  • 1 tsp vanilla powder

INSTRUCTIONS

• Biscoff cookie base

  • Mix together the flour, brown sugar, cinnamon, salt, and baking powder. Add the margarine and then the soy milk.
  • Spread in a greased pan (or covered with baking paper) of 20cm. Prick with a fork. Bake 20min at 180°C. Put aside.

•  Cheesecake:

  • Mix the Greek yogurt, sugar, cornstarch, lemon juice, vanilla, and lemon yogurt together.

  • Aside, whip the coconut cream. Gently fold it into the rest of the mixture with a spatula.

  • Pour on the Bischoff cookie base. Cook for 1 hour at 150 ° C.

  • Reserve overnight in the fridge before eating.

I hope you’ll like this recipe! Tag me on Instagram if you try it!

See you soon on Rose and berries