This post is long overdue but my computer has been on the fritz, which is just ridiculous timing considering I had wanted to get back into the swing of things. Ah well! I’ve had this in the archives for a week or so and figured there was no more relaxing time to share. 😀
After my whirlwind vegan experience at my first vegan restaurant a while back with a pal I was totally inspired by their creamy and delicious cheesecake to try my own. I know I call a lot of stuff on the blog “cheesecake” which isn’t really traditional at all, but considering I haven’t had a “real” one in close to six years I guess I’m going to give myself some leeway 😉 I know lots of people aren’t happy with soy-based goodies, but to be honest my body really takes offense to my using bags of nuts to create the same effect, as does my wallet. I must also admit that since discovering that my favourite grocer ever also has the cheapest silken tofu in town I’ve been having a bit of a party baking up slices and making the occasional stir-fry. Nothing beats tofu in puddings though – the texture is just so divine and creamy that I get so excited to use something other than beans or bananas. Best of all, this is Man-thing approved. It’s still going to be tinkered with for variations, but he says I may make it again, which is apparently high praise from him. There were also crocodile tears when he learned of my plan to actually share the cheesecake with his parents, but that’s first world problems for you! I honestly think he was amazed that I actually used Oreos (and then ate the rest of the packet without thinking about it), but I’m super keen to try a ginger base at some point, because I infinitely prefer that flavour profile personally. Strawberry lemon oreo cheesecake
- 400g chilled silken tofu, drained and pressed dry
- 1/3 cup NuNaturals coconut sugar
- 2 TBSP NuNaturals Simple Syrup
- 1 TBSP cornstarch
- 2 TBSP water
- 2 tsp cinnamon
- 2 tsp tumeric
- 2 TBSP lemon juice
- 1 TBSP lemon zest
- 1 tsp lemon flavouring (optional)
- 1 dropper NuNaturals Liquid NuStevia Lemon
- 1 tsp almond essence
- pinch salt
- 3 TBSP coconut oil
- 10 Oreos
- 1 cup strawberries, sliced in half or kept whole if small
- 2 TBSP NuNaturals coconut sugar
- big pinch cayenne pepper (optional)
- Preheat to 180C and spray a round 18 – 20cm tin (or better yet a springform 18 – 20cm tin)
- Whisk the cornstarch and water and set aside for a few minutes.
- In a food processor, blend your base ingredients and press them firmly into the bottom of the tin. The base is slightly crumbly so if you want it to be firmer add 2 flax or chia eggs to the mix.
- Blend your filling ingredients with the cornstarch mix.
- Carefully spoon your filling atop the base and smooth out the top.
- In a bowl mix your topping ingredients until the sugar and pepper is evenly distributed.
- Bake for 35 – 40 minutes until the top is firm and golden.
- Let it cool then keep in the fridge for at least 2 hours (preferably overnight) before slicing.
- Store in the fridge.
Delicious! I was proud of myself for not eating 1 kg worth of strawberries the day I bought them at the market a while back, but it does explain why the entire top isn’t covered 😉 Still, Man-thing isn’t wild about fruit (but he did eat this!) so I kept it on the low side. If you actually like fruit (as I do!) then by all means cover the entire surface and play around with chocolate drizzle and Oreo crumbles if desired. I was honestly more interested in the filling than anything else, which is also why I kept it rather plain. The Oreos really give it that little pow of sweetness, but since it’s not a massively thick bottom layer it doesn’t overpower the totality of the dish. I do know now that I shouldn’t buy stuff like that though because I rarely eat junk cookies and I can see that my addictive personality would cause me to make that a regular in the shopping cart, when I know that steamed or baked carrots or sweet potatoes are actually tastier and won’t give me diabetes 😉I thought with my new job I’d have more time to blog and bake, but I must admit it’s still an adjustment, although I’m actually starting to have lots of fun with resource creation and planning out all sorts of goodies for the students. The office I go to twice a week even has a heater, so between that and the lap cats at home I’m very much content.