Vegan Blueberry Cheesecake with Almond Brittle

This vegan cheese cake with blueberries and crunchy almond brittle isn’t only a great eye-catcher but also a delicious dessert for any occasion!

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

For the base:
First knead all ingredients to make a smooth dough.
Spread the dough in a greased 18cm springform, press firmly and pull up the edges.
Then place the springform in the fridge for at least 1/2 hour.
In the meantime, prepare the blueberry mixture:
To do this, first slowly heat the blueberries with the sugar in a pot, bring to a boil and then puree everything.
Mix the cornstarch with 2 tbsp of water and add to the blueberries.
Bring to a boil while stirring. Then remove from the stove and let cool.
Preheat the oven to 160°C circulating heat (180°C top to bottom heat).

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