For the crust:
250 g/8 oz cookies (such as Digestive biscuits or oatmeal cookies)
0,5 dl/0,25 cups melted margarine
1 dl/0,5 cups soy milk/rice milk/oat milk
For the filling:
225 g/8 oz unflavored vegan cream cheese
500 g/ 18 oz plain soy yogurt
1,5 dl/0,5 cup powdered sugar
grated peel of 1 lemon
juice of 0,5 lemon
3 tbls potato starch or corn starch
1 tsp vanilla extract
- Break up the cookies and place into a bowl. Add the melted margarine and soy milk; mix until smooth. Put into a springform pan (24 cm) and press evenly over bottom and up sides.
- Mix the vegan cream cheese and yoghurt. Add the grated lemon peel, lemon juice, powdered sugar, potato starch and vanilla extract
- Spred the sea-buckthorn jam onto the crust and pour the filling over.
- Bake in 175C/ 350F for 20 minutes, reduce oven temperature to 150C/300F and bake additional 25 minutes. Let the cake set for several hours or, preferably, refridgerate over night before serving.