This Rhubarb Cheesecake is a conciliation gift. Because my blog was offline for over two weeks. Because I sent over 200 old posts to about 80 people on a mailing list that I didn’t know about. (My own fault of course.This is not an excuse.) Because most of the German content is gone from my site right now. Because obviously I shouldn’t be near a computer! It was not a very glorious day. I was quite embarrassed. And I am very, very sorry this happened!
Two weeks ago I wanted to update the language plugin that I have been using forever to make my site bilingual. This plugin has been discontinued for a while and I wanted to switch to something more reliable. In the process I must have checked or unchecked some boxes I wasn’t suppose to check or uncheck. So first the plugin sent out all my old German posts and then it deleted them. Or sent them into space. They are gone.
I tried to restore them for two days. I had a backup but I couldn’t find a way to upload it. It’s too big. After spending too much time doing useless things trying to fix the blog I came to the conclusion that this is it. I am moving on. The blog has been here since 2007 and I have always been pretty protective and nostalgic about it, because it documented my vegan journey. But right now it doesn’t make sense to me to spend all my free time digging up the old stuff again. I removed the recipes from 2007 to 2012. They are still in a file, so if anybody misses their favourite recipe, please feel free to email me! I will send it to you.
Instead of fixing the past, I want to move on. I haven’t put much energy into this blog before the plugin incident and that is what has to change. I have so many recipe ideas right now. And I intend to share them with you. So let’s start right here with this lovely Rhubarb Cheesecake. (And you can find all my other rhubarb recipes here.)
I made this cheesecake for a party and all the non-vegans loved it! I guess vegans like it, too, but there were none except me. This cake has a creamy cheesecake layer, a flaky and crispy crust, and a lovely, slightly tart rhubarb topping. It’s perfect for a spring garden party because it looks quite elegant, I think. But of course you could also just eat it on your couch as a treat to yourself. If you don’t have rhubarb, you could choose another kind of fruit. Berries would be best here.
Rhubarb CheesecakeMihl This cake has a creamy cheesecake layer, a flaky and crispy crust, and a lovely, slightly tart rhubarb topping. It's lovely for a spring garden party because it looks quite elegant, I think. But of course you could also just eat it on your couch as a treat to yourself. If you don't have rhubarb, you could choose another kind of fruit. Berries would be best here. Print
For the crust:
280 g all-purpose flour
95 g sugar
190 g margarine
For the filling:
700 g unsweetened soy yoghurt
250 ml soy milk
150 g melted refined coconut oil or margarine
135 g sugar, or more to taste
40 g corn starch
1/8 teaspoon ground vanilla
juice from one lemon
zest from 1/2 lemon
For the rhubarb topping:
300 g rhubarb, chopped
150 g sugar
3/4 teaspoon agar agar
- To make the crust, place flour in a bowl.
- Mix in sugar.
- Cut margarine into little cubes and use a fork to cut the margarine into the flour.
- You can also use your hands to knead the dough until everything is combined. Little lumps of margarine are okay.
- Form into a disk and place in an airtight container.
- Place in the fridge for about one hour.
- Lightly dust your working surface and a rolling pin and roll the dough into a circle, about 1/4 inch thick.
- Grease and dust a 26 cm springform pan and place the dough in the pan.
- Press into the bottom and the sides of the pan.
- Place in the fridge until ready to use.
- Preheat oven to 200°C
- For the filling, place yoghurt, milk, melted oil, sugar, starch, vanilla, lemon, and lemon zest in a blender.
- Mix until smooth and adjust sugar to taste.
- Pour into the pan.
- Bake for 1 hour or until the filling is golden brown.
- Remove from heat and set aside to cool.
- Prepare the topping by mixing rhubarb, sugar, and agar agar.
- Place in a saucepan.
- Cook for about ten minutes or until the rhubarb starts to fall apart. Make sure to stir often, so the rhubarb won’t stick to the pan before it starts to release its liquid.
- Pour over the cake and let cool in the fridge.
- Serve once the topping has set.