Authentic German, Baked, Vegan Cheesecake!
My grandma is the sweetest woman. Given the name Isolde, she was born in 1943 as youngest of seven children. Brought to the world in the middle of the Second World War and raised during Soviet occupation, she grew into a beautiful and smart young woman.
Grandma lived half her life in the German Democratic Republic. In the age of 16, she met my grandpa, who immediately fell in love with her. As it was common back in the sixties, they married short after and had their first babygirl. Grandma raised four kids and most of her eight granchildren, who in return granted her with five great-grandchildren.
My grandma was the one to pick me up from kindergarten, she taught me how to write and accompanied me through every up and down in my life. Always patient, caring and concerned for my well-being. If she had nothing left, she would still give it all to her children. That´s the kind of woman my grandma is.
It didn’t surprise me at all, that she was super open minded when I told her, I had decided to give up all animal products. Though I have to admit, that of all people I was most worried to tell her. Why? I knew that nothing made my grandma happier, than to spoil her kids and grandchildren with delicious comfort food. Lentil soup, pancakes topped with homemade marmalade, rice pudding, hearty stews and heavenly cakes. Her apple pie is famous. If I had to describe the taste of my childhood, it would be exactly this: Cinnamon, apple and butter.
I was able to read the confusion in her face, when I told her that I – how she understood – wanted to give up all that. She asked me, what on earth was left for her to cook for me. And I smiled and said: „Oma, don´t worry. Anything you love to cook or bake can be made vegan“. And so we sat down and looked up how to replace eggs and butter in her famous apple pie recipe.
Since then my grandma´s apple pie is vegan. But she does not only bake great pies…
Grandma May´s Vegan Cheesecake Dream
One sunny day in August, I was visiting my parents over the weekend. Grandma came over for coffee and brought a big white paper box. I could see the excitement in her face.
It was the first time that she had baked a vegan cheesecake and she was curios to see what my reaction would be. And yes, I freaked out a bit. In a positive way 😛
My grandma is the best. Here is why.
This cheesecake is:
- insanely creamy
- perfectly sweet
- and tastes like the real thing
If you try this recipe, let me know! Leave a comment, rate it (which really helps me out!), and don’t forget to take a picture and tag it #vegannomadlife on Instagram! I’d love to see what you come up with.
Grandma May´s Vegan Cheesecake Recipe
Author: Isolde May
Recipe type: Sweet treats
For the dough:
- 200 g whole wheat flour
- 2 ripe medium-sized bananas
- 1/2 tsp backing powder
- 100 g vegan butter
For the topping:
- 800 ml vegan curd cheese
- 2 ripe medium sized bananas
- 1 package vegan vanilla pudding powder
- 200 ml plant-based milk (e.g. soy or oat milk)
- 100 g brown sugar
- 80 g vegan butter
- 1 tsp vanilla extract
- 1 tsp rum (yes,…)
- Preheat the oven to 170 degrees celsius.
- First prepare the dough. In a big bowl mash the bananas with a fork and add the butter. Whisk well.
- Give the flour and backing powder to the banana-butter mix. Blend with a mixer for five minutes on highest level, until you get a creamy dough.
- Give the dough into a round baking pan. Spread evenly and put aside.
- Time for the topping. Give the bananas in a big bowl and mash them with a fork. Add curd, milk, butter and stir well. Use a mixer and blend two minutes on medium level.
- Add the rest of the ingredients and blend two more minutes.
- Give the topping onto the dough.
- Bake 60 minutes at 170 degrees celsius.
- Let the cakes cool down and store it in the fridge for a couple hours before serving! If you have time, prepare it a day before your coffee date. This cheesecake is best to be enjoyed one day after baking.
This is the product my granny uses for her vegan cheesecake. Vegan curd cheese by Alpro. We haven’t tried it with yogurt yet, but I am confident that the results would be similar! If you try, please let me know.