Preparation:

Grease the springform tin.
Mix all the dry ingredients well in a bowl and add 180 g vegan butter. Then knead into a dough.
Pour the dough into the greased springform tin and press down firmly. Form a rim that is approx. 2.5 cm high.
Now preheat the oven to 180 degrees (top/bottom heat).

Melt the vegan butter for the filling. Then mix the vegan skyr, lemon juice, sugar, grated lemon zest, lemon flavouring and melted butter well in a bowl using a mixer. Then add the packets of vanilla custard powder and mix in well until a homogeneous mixture is formed.
Pour the filling onto the base of the springform tin.

Bake in a preheated oven at 180 degrees top/bottom heat for 70 minutes (middle shelf). Then leave to cool completely and only remove from the springform tin when the cake is cold.

The cake is suitable for every occasion. Enjoy with a coffee with Schlagfix coffee creamer or the Schlagfix vegan caramel cream liqueur . 

Vegan products from Schlagfix for your vegan cheesecake!

The cheesecake is the perfect pastry for drinking coffee. The Schlagfix coffee creamer is the perfect vegan alternative to the whites of coffee and tea.
Depending on the occasion, the Schlagfix vegan caramel cream liqueur tastes delicious with its creamy, light consistency. It can be enjoyed on many occasions.