Preparation:

To begin, chop the white chocolate into small pieces and preheat the oven to 180 °C top/bottom heat. For the base, mix all dry ingredients together. Then mix the liquids, the vegan butter and the chopped white chocolate into the mixture until a homogeneous dough is formed. Now the mass is put into the round baking pan and baked for 25 min.

While the dough is in the oven, heat the remaining white chocolate with 50 ml of the Universal Whipped Cream until the chocolate is completely melted. In addition, the vegan Greek is pureed until creamy. When the liquid white chocolate is lukewarm, it is mixed with all the remaining ingredients except the remaining whipped cream until a homogeneous mass is formed. Then the whipped cream is whipped & folded into the white chocolate mixture.

Meanwhile, the blackberry glace can already be prepared. To do this, heat the blackberries with the water and sugar. When they boil, add the cornstarch (dissolved in about 30 ml of water). After the mixture is well mixed, the cream can remain on the stove for 5 minutes with constant stirring & simmering.

After the base has cooled, place the filling on top & spread the lukewarm blackberry glaze over the filling.

To ensure that the cheesecake is sufficiently firm, we recommend a cooling time of at least 2 hours and the fresh cheesecake can be enjoyed.