Vegan Blueberry Cheesecake with Almond Brittle

How would life be like without any cake or dessert? Only half as delicious, right?
In this sense, and because I know that you‘re always so happy about cake recipes, I have once again set to work and considered a new cake recipe. This time I made a vegan blueberry cheesecake with a super crunchy almond topping.

Ingredients
For the base:

• 130 g of light flour (I used spelt flour)
• 50 g of raw cane sugar
• 1 pinch of salt
• 1 tsp of baking powder
• a pinch of ground vanilla
• 80 g of soft vegan butter or margarine + more to grease the form

For the filling:

• 400 g of silken tofu (drained) (*see recipe notes)
• 200 g of natural firm tofu (*see recipe notes)
• 80 g of raw cane sugar
• 1 lemon juice
• 120 g of vegan butter or margarine
• 40 g of cornstarch
• 1/2 tsp of ground vanilla

For the blueberry mixture:

• 200 g of blueberries
• 2 tbsp of sugar (to taste)
• 2 tsp of cornstarch

For the almond brittle:

• 50 g of sugar
• 75 g of sliced ​​almonds

Instructions
For the base:

1. First knead all ingredients to make a smooth dough.
2. Spread the dough in a greased 18cm springform, press firmly and pull up the edges.
3. Then place the springform in the fridge for at least 1/2 hour.
4. In the meantime, prepare the blueberry mixture:
5. For full instructions : biancazapatka.com

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