Preheat your oven to 350°F (175°C), and grease a 7-inch springform pan for your Vegan Cranberry Crumb Cake.

In a mixing bowl, combine the flour, plant-based butter, sugar, baking powder, and apple sauce. Mix until the texture is crumbly.

Press about two-thirds of this mixture into the bottom of the prepared pan, creating a slight edge around the sides.

In a small bowl, whisk together the cornstarch and a few tablespoons of plant-based milk until smooth.

In a saucepan over medium heat, bring the remaining plant-based milk to a gentle boil. Stir in the cornstarch mixture, continuously mixing until it thickens.

Remove from heat, incorporate the vegan butter and sugar, and let it cool slightly before adding the dairy-free quark; mix until fully combined.

Pour the cheesecake filling over the shortcrust, ensuring it spreads evenly.

Sprinkle fresh cranberries atop the cheesecake layer, then crumble the remaining shortcrust mixture over the cranberries.

Carefully place the assembled cake in the oven and bake for approximately 50 minutes.

Check doneness with a toothpick; it should come out almost clean.

Once baked, allow the cake to cool completely in the pan on a wire rack.

Refrigerate the cake for 1-2 hours to firm up the cheesecake layer.

In a small saucepan, boil equal parts water and sugar until the sugar dissolves. Let it cool slightly.

Roll the fresh cranberries in the syrup, place them on a cooling rack, and coat them in additional sugar once dry.