Rawr! Ok, I must admit this recipe, based on name alone, may be rather confusing. I was vacillating between corn in the crust or corn in the cake and decided on the latter for today’s munchies. Corn is one of those ingredients I don’t generally indulge in for some bizarre reason, even though I adore it passionately. Sweetish, nom, and just plain versatile. I also love cheesecake something fierce, so this happened. 🙂
Also, I’m sharing this on the Virtual Vegan Linky Potluck – do have a squizz and join in – there are so many delicious treats each week! 😀
Cheesecake is one of those things I regret not eating more of as a vegetarian, since I always veered towards the gooey chocolate cakes or peppermint crisp varieties for their sugar-pow. Now I’m not too sure exactly what cheesecake is supposed to taste like, but all I can say is I really dug this, so that’s good enough for me! Once I track down vegan cream cheese it will be a festival of gorging, but this is healthy, happy, and really hits the spot for a nibble.
Ingredients (serves 4 or 8):
- 50g pressed tofu/ 1/2 tub Nature’s choice firm tofu (seriously, pressed and then pressed some more!)
- 1/3 cup corn nibs, defrosted
- 1/2 cup packed dates
- 1/4 cup non-dairy milk
- 1 cinnamon stick
- 1 cup strawberries, finely chopped (measure whole before chopping)
- 1 tsp blackstrap molasses
- 1 small handful mint leaves, washed & chopped finely
- 4 TBSP NuNaturals Simple Syrup/1/3 cup agave/maple syrup
- 2 tsp vanilla essence/1 dropper NuStevia Liquid Vanilla
- 1 small lemon
- 1/3 – 1/2 cup oat flour (it honestly depends on your preference for thickness and the size of your vessel. I used a loaf pan and wanted minimal base so I opted for 1/3)
- 1/3 cup applesauce
- 1/4 cup buckwheat flour
- 1 tsp vanilla essence
- Ginger, cinnamon
- Soak the corn nibs in 1 small lemon’s worth of juice (approx 4 TBSP)
- In a small non-stick pot boil then low-simmer milk, dates, cinnamon stick + mint leaves for 5 minutes or until the dates are squishy/soft. Let cool and discard cinnamon stick.
- Blend base ingredients then pack into a lined loaf pan or 8” square pan.
- Blend the tofu and date-milk mixture til smooth, then fold in chopped strawberries and corn bits. Spoon over base and smooth it out evenly.
- Bake for 40-45 minutes until the top is slightly browned and firm.
- Let cool before removing from the wax paper, transferring to a tupperware and keeping overnight in the fridge.
- Slice and serve! 😀
- Keep in the fridge for a week in the sealed tupperware. This lasted two days between the two of us, however 😉
This cheesecake is 100% more tasty after a day of firming up in the fridge, which is just how it goes. I find that to be the case with most baked goods, whether it be brownies, cakes…all manner of sweet treats!
This is a super subtle cheesecake – if you want more sweetness you can gladly add another 1/4 cup dates to the “milk” mixture, or else some Cherry Vanilla NuStevia Liquid drops. I’ve run out, which is a world of sadness, but that flavour is just madness in liquid form, and hence it doesn’t last very long in our abode. If you want more cake/a higher stack for your effort you can also then add another 50g block/half tub of tofu, pressed very much, with that 1/4- 1/3 of extra dates and perhaps another 1/8 of non-dairy milk. Lots of room to play around!
The base came out really awesome! Simple, easy, tasty! I’m such a nerd for a good crust, and after an evening in the fridge it was good enough to pick up with the ol hand and munch through a serving. I must admit I’m something of a barbarian – I always have a fork or spoon with my food but I end up eating salads with my hands for some reason (hence why I don’t actually put dressing on it). Of course it leads to furious handwashing afterwards, but it feels like a really ridiculous guilty pleasure. Not something I can do in public, alas!
I was reading up yesterday on food combining, and what it does for digestion and indigestion, as it were. It’s really maddening that most delicious combos are considered “bad” for digestion, such as dried fruits and nuts, or fruit and starches, because what about the amazing sweet potato and banana brownies I want to share later this week? For the moment I’m going to start focusing on at least separating raw food and cooked food and seeing what effect that has. I mean, this little cheesecake has corn and strawberries, but I wasn’t keeled over in tragic pain, but if I eat lettuce straight up then it feels like my insides are going into shock for the next hour. So strange! I love lettuce as a snack though, so too bad, body, it’s fabulous!