Name: Cherry Crumble Cheesecake With Poppy Seeds Recipe
Total time: 75 min
Yield: 1
Cuisine: American

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Sugar

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Vitamin A

Vitamin B1

Vitamin B2

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Vitamin B6

Vitamin B9

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This easy vegan cherry crumble cheesecake with poppy seeds and crunchy streusel topping is a delicious simple coffee cake that can be made with any fruit

How to make Cherry Crumble Cheesecake With Poppy Seeds Recipe

Bianca Zapatka

Crawler

American

<p>This easy vegan cherry crumble cheesecake with poppy seeds and crunchy streusel topping is a delicious simple coffee cake that can be made with any fruit</p>

Vegetarian

Vegan

All purpose flour 300g,  or sub gluten free flour

Baking powder

Salt

Sugar 125g

Vegan butter 150g,  well chilled and cut into small cubes

Preheat the oven to 355 f (180 c). Lightly grease an 8-inch (20cm) springform pan (or 9-/10-inch *read recipe notes) and line the bottom with parchment paper.

step 1

Whisk together the flour, baking powder, salt and sugar in a bowl. Add the cold cubed vegan butter and knead with your hands until a smooth dough forms.

step 2

Reserve 1/3 of dough for the streusel topping (wrap in foil and place in the fridge until ready to use). Roll out remaining 2/3 of dough on a lightly floured working surface (or between two sheets of foil *as pictured in the step-by-step pics above).

step 3

Then transfer the dough into your prepared springform pan, pressing the bottom and sides firmly to create an even crust.

step 4

Prick the bottom a few times with a fork.

step 5