♥At home cheesecake♥ #bluberrylemon #delightfullyvegan #cheesecakecravings #theducksbakingadventures #TBT

Today, the duck and I want to share the visual result of one of our past baking adventures. Truth be told, even though we usually improvise our own meals, when we bake, we don’t dare go without a recipe (our knowledge of the chemistry of baking is practically non-existent). Last summer, we wanted to eat bake a dairy-free cheesecake. This recipe from the fantastic Vegan Heaven blog looked simple enough for us to try out. Since the duck loves to experiment, we agreed that, as long as we stuck to the measurements, we might be able to create the exact cake we were craving: a lemon and blueberry cheesecake. The local grocery stores didn’t carry any lemon-flavored soy yogurt. So we added a pack of sweetened lemon peel and a few drops of lemon juice to our vanilla yogurt. We also used cream-flavored pudding powder instead of vanilla and swapped the raspberries in the original recipe for blueberries. The result was a surprisingly delicious (and omnivore-approved) German-style lemon and blueberry cheesecake, worthy of being shared alongside our images of some of the fancier outside foods we’ve eaten. 5/5 blueberries for the experience of baking a vegan cake that (in our opinion as dairy-skeptics) tastes even better than its dairy counterpart and for being able to share it with some of our favorite people ♡♥♡♥♡

At this point, the duck and I would like to thank nope, not Pam for encouraging us to share more photos of our at-home meals! And, if you’re wondering what makes a cheesecake German, here’s the duck and my take on it: There are numerous varieties of German cheesecake. Most of them sport a shortcrust base and rely on quark, rather than cream cheese, for the filling.