Vegan Curd Cake with Cherry Topping

For the vegan curd cake with cherry topping, knead all ingredients for the shortcrust pastry with the dough hook of a mixer. Then wrap with plastic wrap and place in the refrigerator. Preheat the oven to 175° C convection oven.

In the meantime, liquefy the coconut oil, if it is solid, in the microwave. Now mix all the ingredients for the filling with a hand mixer or food processor. Line a springform pan with baking paper, grease the edges and sprinkle with breadcrumbs.

Remove the shortcrust pastry from the cling film, press it smooth and place it in the springform pan. First press the dough smooth with your hands and pull up the edge. Use a small pastry roller to smooth the bottom and edges until the shortbread is nice and thin. Cut off and remove any overhanging dough.

Now pour the curd cake filling into the mold. Then put the springform pan on the middle rack of the oven and bake the cheesecake for 50-60 minutes. After that, let the vegan curd cheesecake cool on a cake rack.

Once the cake has cooled a bit, place it in the refrigerator for a few hours. As a final touch, spread a cup of cherry grits on top before serving. Only then should the vegan curd cake with cherry topping be removed from the mold.

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