VEGAN CHERRY-CHEESECAKE

For weeks i wanted to bake a yummie cheesecake, but my first try to prepare cheesecake-brownies was a totally disaster. So yesterday i dared it the second time. Is this sentence right??? I have no idea, but i think you know what i mean =) This time i made a chocolate shortcrust  with yummie cherry-cheesecake filling... and ...to be honest... the result is really good. Ok, here and there is something to improve but these are really small things. The "cheese" was a little too hard. So i would leave out one of the two tbsp. of cornstarch. I also would add a little bit more lemonjuice. In this recipe i had 2 tablespoons. Next time i think i would use 3-4 tablespoons. But this is a matter of taste. =) The recipe is for a 26cm cake tin.

Ingredients for the dough:

• 300g all-purpose flour + some extra flour for the cake tin
• 1 tsp baking powder
• 1 tsp soy-flour + 2 tbsp. water (stired)
• 1 tbsp cacao powder
• 150g margarine (it shouldn´t be too hard) + some extra margarine for the cake tin
• 150g sugar

Ingredients for the filling:

• 1kg soy yogurt
• 130 - 150g sugar
• 3-4 EL lemonjuice
• 250ml oat cream or soy cream
• 1 tbsp cornstarch
• 2 bags of custard powder
• 1 glass of cherrys (drained about 350g)

 additional: some powdered sugar to dust the cake

1. Give the yogurt into coffee filters and place it on a sieve to drain. You can make this over night cause it will need at least 5-8 hours. At the end you will need 500 - 600g of drained yogurt.
2. Mix the flour with the baking powder and the cacao powder and sift it on a clean work surface.
3. Add the soy-flour mixture and the sugar to it. Cut the margarine into small pieces and give it to the rest. Now it´s time to knead everything to a compact dough.
4. Wrap the dough in transparent foil and let it rest in the refrigerator for at least 1 hour.
5. Roll out two-thirds of the dough in the size of the cake tin. Grease and flour the cake tin and put the dough into it. (don´t forget the edges!!!)
6. Add all the filling-ingredients (except the cerries) into a bowl and purree everything with the immersion-blender to get a smooth mass.
7. Carefully fold in  the cherries and pour the mass into the cake tin.
8. Use the rest of the dough to form small pieces and put them on the cake.
9. Put it in a 180 °C oven and bake for 50- 55 minutes. 
10. Let the cake completely cool down and dust the cake with some powdered sugar.