Ingredients (for six people):
200g wheat flour
3 tablespoons sugar
pinch of salt
1 tablespoon apricot jam
2 large cup vegan alternative to yogurt 500g, unsweetened
1 lemon, fresh grated rind
5 tablespoons sugar
1 packet. vanilla sugar
1 packet custard powder with almond flavour
1 can of pineapple in pieces (drained about 370g)
2-3 tablespoons coconut flour or fine desiccated coconut
- Hang colander over a matching bowl and put a coffee filter bag or a thin, unstained sheet into. Add alternative to yogurt and let it drip off overnight (or at least 5 hours) in the refrigerator.
- Shortcrust: Mix flour, sugar and a pinch of salt in a bowl, add small pieces of Alsan and knead thoroughly. Add apricot jam and knead first with the hand mixer (dough hook), finally knead with your hands to form a solid dough. Wrap dough in foil for about 30 minutes. Leave to rest in the refrigerator.
- In the meantime, give the drained soybean curd into a bowl, add freshly grated rind of one lemon and the juice of half a lemon, sugar and vanilla sugar and mix. Chop pineapple chunks into small cubes and leave to drain in a colander. Mix pudding powder with 2 – 3 tablespoons of curd and add to the remaining curd, mix thoroughly. Mix everything with the Pineapple chunks, coconut flour or grated coconut.
- Grease a round springform pan with a little vegetable margarine fats and flours. Roll out dough on a plastic wrap place in the springform pan and press into the edges of the form.
- Put curd filling into the springform pan and spread surface smooth. Put the cake in a preheated oven at 190 °C for about 45-60 min. (Depending on the size of the springform pan) Bake until the surface is golden brown. Let the pineapple cheesecake cool completely in the springform pan and store in the refrigerator for another hour before cutting.
Recipe by Sophie Mathisz