Vegan Cheesecake

Base: Mix ground almonds well with the locust bean gum powder and add Stevia-Pura-Plus, salt, bicarbonate of soda. Mix well again. Work the room-temperature MCT Margarine in until a homogenous paste forms. Rest the dough for at least 30 mins in the refrigerator.  Filling: Beat the room-temperature margarine with the Stevia-Pura-Plus until creamy and then mix in Provamel quark, lemon zest, salt and locust bean gum powder. Roll out the dough and line a small spring mould with the dough so that you have a little excess over the edge. Prick the pastry dough with a fork. Bake blind in a pre-heated oven for 15 min / 180 degrees. Whisked white egg: Beat Aquafaba together with bicarbonate of soda and locust bean gum powder for 5 mins. Carefully fold the whisked white eggs into the filling mixture and pour onto the pre-baked base. Bake at 180 °C for 60 minutes, allow to cool thoroughly