INGREDIENTS ( for a 16 cm springform tin )

for the bottom layer:

• 150 g vegan cookies
• 80 g vegan magarine
• 3 handful redcurrant berries

for the cream:

• 200 g redcurrant berries
• 200 ml cold water ( tap water )
• 1 sachet Agatine = 10 g ( vegetable gelatin )
• 150 g vegan cream cheese ( non flavoured )
• 100 g soy cream ( cuisine )
• 100 g soy yoghurt without sugar
• 130 g sugar
• 100 ml vegan whipping cream
• 1 sachet whipping cream stabilizer
• for the decoration
• redcurrant berries

PRAPARATION

step 1

• lay out baking paper into the springform tin

step 2

• crush the cookies, mix it in a bowl with the redcurrant berries
• melt the magarine and add it to the bowl
• mix well with a spoon
• put it into the springform and press it against the bottom
• refrigerate for one hour

step 3

• mix 2 thirds of the redcurrant berries with 50 ml water and bring it to boil
• let it simmer for 5 minutes
• press it through a sieve and let this mash cool down

step 4

• whipp the whipping cream with the whipping cream stabilizer ( yes, indeed 🙂 )

step 5

• mix the Agatine with the water and bring it to boil for 2 minutes
• let it cool down for abt 2 minutes
• mix cream cheese, soy cream, soy yoghurt and sugar together in a bowl
• add it to the Agatine
• stir in the whipped cream and the redcurrant berries mash
• fold in the remaining redcurrant berries

step 6

• pur this mixture onto the cold bottom
• flatten it if necessary
• refrigerate for at least three hour

step 7

• take it out of the form
• decorat the top with some redcurrant berries
• serve it !