Vegan alternative to vanilla cheesecake

Ingredients:  (small springform 18cm)

For the cake crust

100 g flour (spelt)
½ TL backing powder
50 g Aslan margarine
25 g sugar
pinch of salt
1 Tbsp water

For the filling:

450 g FRIENDLY VIKING‘S O’GURT GREEK STYLE VANILLA
50 g sugar
1 packet of instant vanilla pudding
40 g Aslan margarine

Instructions:

Preheat the oven at 160°C / 320° F.

Add all ingredients for the crust in a bowl and knead into a dough. Then wrap in an airtight container and let it rest in the refrigerator for 30 minutes

Slowly melt the remaining Aslan margarine in a saucepan over medium heat.

Mix O’GURT GREEK STYLE VANILLA with sugar and margarine. Stir in the instant vanilla pudding with a whisk until smooth.

Grease the springform pan well. Pour in the dough, spread evenly on the bottom, and raise a 2 cm border.

Pur in the O’GURT mixture and spread evenly.

Bake for about 60 minutes until golden brown.

Take it out of the oven and let it cool off completely on a cooling rack.

Note: When the cake is taken out of the oven after the baking time, it is still relatively liquid. It will not set until it has cooled completely.

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