Cheesecake with Oatmeal Crust and Blueberry Topping

Confession time: I’ve been vegan for almost three years and have never made a cheesecake, be it vegan or not.  Yesterday I baked the my first cheesecake ever. Ha, that sounded dramatic.

Cheesecake with oatmeal crust and blueberry topping

I recently discovered a new German vegan food blog, which had two entries dedicated to cheesecake. Those recipes looked so good that I got an immediate cheesecake craving. I wanted to make one of those recipes, then I remembered that P. used to make us a wonderful cheesecake from one of my vegetarian cookbooks.  The original recipe calls for mascarpone, ricotta, and sour cream. It has a crust made from oats and cookies, and a blueberry topping. I had a look at the recipe again and found it easy to veganize.

American type vegan cheesecake recipes often call for vegan cream cheese and sourcream as a substitute for non-vegan cream cheese, while German type cheesecake recipes call for silken or firm tofu and soy creamer as a substitute for quark and cream.

Quark is a kind of soft cheese (or curd cheese) made without rennet, similar to cream cheese but with a thinner consistency. In Germany there are many different kinds of quark used for different kinds of purposes. It is used for baking and cooking, for spreads and desserts, sometimes even for ice cream. There are sweet quark varieties blended with fruits and sweeteners similar to yoghurt and there are the savoury kinds, blended with herbs and salt. They are used as spreads for sandwiches. Plain quark is used in baked goods and especially as a base for cheesecake.

Heldin’s recipe over at vegan-und-lecker calls for strained soy yoghurt as a substitute for quark. I thought this was a wonderful substitute for most kinds of soft dairy cheese. I used her method in my recipe and it worked out perfectly. So here it is, my first cheesecake.

Cheesecake with Oatmeal Crust and Blueberry Topping

For the filling:

175 grams (6.2 oz) “quark” made from 450 g (15.9 oz) soy yoghurt *
225 grams (7.9 oz.) Soyatoo topping cream
2 tablespoons coconut oil, melted
1 1/2 tablespoons lemon juice
zest of one small lemon
1/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground vanilla (or 1 teaspoon vanilla extract)

In a large bowl, combine strained soy yoghurt , soyatoo, coconut oil, lemon juice, and zest. Whisk to combine. Add remaining ingredients and whisk until no lumps remain. Set aside.

* I used homemade yoghurt. To make the quark, line a strainer with a double layer of cheesecloth. Pour the yoghurt into the cheesecloth. Now carefully gather the edges of the cheesecloth and press out as much liquid as you can. Then transfer the strained yoghurt to a small bowl and discard the liquid. Probably lots of the strained yoghurt will stick to the cheesecloth, try to scrape off as much as possible. If you don’t end up with 175 g of “quark”, that’s okay. Any amount between 150 g (5.3 oz) and 200 g (7 oz)  is fine. Just make sure to adjust the amount of soyatoo. If you combine “quark” and Soyatoo, they should weigh 400 g (14.1 oz) .

For the crust:

156 grams (1 cup) old fashioned oats
120 g (1 cup) light spelt flour
3 tablespoons sugar
60 ml (1/4 cup) coconut oil, melted
80 ml (1/3 cup) soy milk
1/4 teaspoon salt

Grease a 18 cm (7 inch) springform pan and set aside. Preheat oven to 160°C (325°F).

Mix all ingredients until well combined, form into a disk and evenly press into the pan until it lines bottom and sides. Pierce dough several times with a fork, and bake for 10 minutes. Remove from oven, but don’t turn off the heat.

Pour the cheesecake filling into the crust and bake for 60 minutes, until the filling has set completely and looks firm. It should have slightly browned and risen a bit. Let cool for 20 minutes before removing from pan. Let cool completely.

To make the topping:

120 g (2/3 cup) drained, canned blueberries
80 g (1/3 cup) blackthorn jam or blueberry jam

Assemble the blueberries on top of the cake. Heat jam in a small saucepan and pour over the blueberries. Let cool to room temperature. Chill for several hours (or over night) before serving.

Small but mighty

51 thoughts on “Cheesecake with Oatmeal Crust and Blueberry Topping

  1. Hi!
    I live in Germany and want to make this for the weekend, i was wondering which cream to buy for the soy topping cream? I have seen versions of schlagraum that are dairy free, they come in small boxes and are quite runny, is that right?
    Many thanks, cant wait to make this! :)
    Daisy

    1. It’s probably best to use the one I mentioned in the ingredient list. It’s made by Sojatoo. I haven’t used it in ages and I think there are several flavours available. I used soy and as you say the one that comes in a box. If you buy another brand you have to make sure it’s the whippable kind. (I recommend Schagfix in a box, if you have access to that. But I haven’t tried anything but soyatoo for this recipe.) The soyatoo brand is not that runny if I remember correctly as it contains a lot of saturated fat.

      1. Danke für die schnelle Antwort!
        Ok I will look for the soyatoo one, or else get schlagfix I see that everywhere.
        Vielen Dank :)

        1. The Schlagfix would be my favourite taste wise, it just wasn’t around when I first made this. Please let me know how it works out.

          1. Ok I will try for the Schlagfix, oh also if I use a lemon flavoured yoghurt shall I skip adding the zest and lemon juice? Yes I’ll let you know the outcome :)

          2. I would personally just leave out the zest as the lemon juice probably affects the texture. But I might be wrong.

          3. I used the shlagfix and it turned out good! Only niggle I would say is there was a bit too much crust meaning the cheese layer came half way up, and was quite hard. Otherwise very lecker :)

          4. Cool, you made it! Good to know the Schlagfix works so well. And you’re probably right that the cake could do with a little less crust.

  2. Hallo,

    so lange bewundere ich schon dein Kuchenbild und jetzt solls bald mal ans nachmachen gehen.
    Aber die Soyatoo schlägst du nicht auf oder? Flüssig vermengst du die mit den anderen Zutaten?

    Liebe Grüße

  3. When Amy saw this, she asked “How far is Germany from Budapest?”–since she’d be leaving for Budapest the next day. You know you’re good when people are considering cross-country sojourns to your cheesecake! Awesome.

  4. woah, learn something every day! Now granted, when I hear “quark” I think of the guy from Star Trek Ds9, but this stuff sounds pretty good too. :P
    and most especially your cake, love the deep dish style of it!

  5. Thanks so much for posting this! I’ve been seriously craving cheesecake recently and this looks like just the recipe to use. Amazing :)

  6. That is an amazing looking cheesecake! I love blueberry on my cheesecakes. I too have not had or made cheesecake since becoming vegan… I need to remedy that. ;)

    I have not been able to find soyatoo, I will have to keep looking.

  7. WOW! This looks delicious. I was just about to start searching for a cheesecake recipe for my wife’s birthday this week, and now I don’t have to look any further. Thank you :)

    PS Thanks for voting for me. I tried to get my sister to share, but no such luck haha.

  8. Hard to believe that’s the first one you’ve made–it looks spectacular! I am definitely craving a piece of cheesecake right now! Like yours, mine tend to be tofu-based rather than faux cheese-based. And it’s obviously incredibly creamy! MMMM.

  9. Ok, this is seriously awesome. One tip: you can strain the soy yogurt overnight in a sieve… though this does require forethought. Never heard it called “quark” though. I dig it!

  10. Whoa that’s a beautiful cheesecake! I also like to use yoghurt in vegan cheesecakes. I must confess: I made vegan cookies for the first time today! How strange does that sound! I had a recipe but they were still awful, don’t know what went wrong..

  11. I love that you made it without vegan cream cheese, as I’m not crazy about that kind of processed food. Yay for demonstrating there are alternatives! Also, your crust sounds fabulous – a great alternative to the (often a little too sweet) graham cracker crusts. I’ll try it next time I make something that calls for that kind of crust.

  12. i’m glad i’m not the only one who’s never made a cheezecake, Mihl! whew! tee hee! your cheezecake with oatmeal crust and diviiiiiine blueberry topping = absolutely stunning! i bet it tastes just as amazing as it looks. mmmmmmmm! i am going to sub in some brown rice flour and a few other gluten-free ones & use my certified gluten-free oats for the crust. my friend emily has a fondness for quark, but since cutting out dairy she misses it. i’m gonna have to tell her about the quark recipe. strained soy yogurt sounds a lot like greek yogurt, which sounds like quark too. awesome! i cannot wait to make your cheezecake, Mihl! thank you so super much for the recipe, my friend!

  13. Amazing mihl!
    I love your strained yoghurt version and and oatmeal crust…I think I could eat this cheesecake for breakfast!

  14. This looks great! Using yoghurt seems like a much better idea than using vegan cream cheese. I also have a small box of soyatoo to use up, and this is giving me ideas… (plus, another blog auf Deutsch for me to read!)

  15. Bravo! You did a wonderful job at your first attempt of making a vegan cheesecake. This is one dessert that my husband and son absolutely love, so my first attempt, I was skeptical. They totally loved it and I’ve made them since and non-vegans can’t tell there’s no dairy in it.

    I’m going to try your version with the yogurt next, I usually use tofu and or soy cream cheese.

  16. That is a beautiful thing. Now I really want cheesecake. Any suggestions on whether or not you can replace the Soyatoo with something else? I have access to Tofutti but not that.

    1. I have never used tofutti myself, so I don’t know. Soyatoo is a coconut and palm oil based soy cream. Maybe you can find someting similar to that. It’s important that the soy cream(er) is based on fats, which are solid at room temperature.

  17. that does look beautiful, but what i really want to say is that “quark” is a great word. as the lover of a physicist, it makes me very happy that one word can describe both a soft cheese and an elementary particle.

  18. Holy wow! Your first vegan cheesecake is a pure success. I love the idea of putting the blueberry on top: whenever I’ve made vegan cheesecakes, any variation is usually inside the cheesy part and not atop. I love it! And it makes for a great presentation. Nice. :-) Thanks again for sharing.

  19. ‘OMGGGG! MIHL!’

    Yes, I was just going to say the same…… this is the most beautiful cake I have ever seen. Seriously. I want to dive right into it.

  20. I have never made a vegan cheesecake because the recipes always call for tofutti cream cheeze, and that stuff is nasty. I love this method! I have some cherries preserved in red wine that are dying to be served on cheesecake. Yum! Thanks for sharing this gorgeous recipe.

  21. WOW. That is one beautiful cheesecake! My mother and I have often searched for the best way to describe Quark to the uninitiated. It is really more of the perfect combination of Greek yoghurt and creme fraiche… actually, I would describe it exactly as the German version of both of those national specialties. Mmmmmm…

  22. OMGGGG! MIHL! That looks amazing! And thanks for the link to the German vegan blog, and for the making quark method. There isn’t really an American equivalent so I’m looking forward to trying this.

  23. Oh my goodness, that is too lovely! Oatmeal and blueberries are a great combo. And the strained yogurt idea is a great (and lecker sounding!) sub for quark.

  24. Wow, your first vegan cheesecake and you’re already coming with your own recipe that also looks fantastic. Mmmm, I want a piece.

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