Swedish Cheesecake with Flapjack Crust & Blueberries ❤

Recipe for a 24 cm cake springform pan:

For the filling:
800 g (3 1/4 cups) plantbased quark alternative (e.g. from Alpro) (or you can use vanilla soy yogurt)
100 g (1/2 cup / 10,5 oz.) vegan cream cheese
150 ml (0,62 cup / 5 fl.oz. US) milk (any plantbased milk will do the trick)
125 g (1 stick / 4,4 oz.) margarine (plantbased)
175 g (6,1 oz.) raw cane sugar (or normal sugar)
1 tsp. grounded vanilla
2 packages of vanilla custard powder
1 tbsp. lemon juice
300 g blueberries

For the cake base:
200 g (a little more than a 3/4 cup) flapjack cookies
60 g (2,1 oz.) margarine (melted)

Up front: Its best if you bake the cake one day in advance, so it can cool down very good! 🙂

For the cake base:
Put the flapjack cookies in a food processor (just some at a time) and let them be chopped really small. Or you can put them (not all at once) in a freezer bag and chop them small with a rolling pin. Let the margarine melt in a small pot, put it over the cookies and knead everything into a dough. Grease the cake springform pan with margarine, spread the dough and press it into the pan until the dough is firm. Put it in the freezer.

For the filling:
Take a little pot and put in together the milk, raw cane sugar and the margarine and let everything boil up. Take it off the stove and let it cool down a bit.

Put the cream cheese together with the plantbased quark alternative in a big bowl and mix it well (I let my food processor do the job). After that add the vanilla custard powder, the ground vanilla and the lemon juice and stir well. Then pour in the sugar-milk-margarine-mixture and mix it until its a smooth filling.

Wash the blueberries and dry softly with kitchen towel. Spread 100 g of the blueberries onto the flapjack cookie crust. Put the filling on top very slowly and smooth it down. Put – very carefully – another 100 g blueberries on top.

Heat up the oven to 170 °C (340 °F) top and bottom heat and bake the cheesecake for about 70 to 80 minutes on the lowest rail of your oven. You don’t have to preheat your oven. You know best how your oven works. The cake should at least bake for 60 minutes. My oven is pretty hot, but I let him in there for 80 minutes. 🙂

Switch out your oven and open it a gap. Put in a wooden spoon to let the cake cool down in the oven but with a gap open (about 3-4 hours). Then let the cake cool down in the fridge over night. After that: Add the rest of the blueberries on top and enjoy your tasty Swedish kind of cheesecake!

Enjoy – Bon appétit!