Faking my way toward bliss
So part of this lifestyle change is the challenge of re-creating things that I’ve always loved to eat (more on my experiments trying to recreate peanut butter without peanuts later) in a way that I can eat them now. I’m close on cookies, getting closer on ice cream, but some things still elude me. Probably with good reason. But I’m pretty sure we’ve got cheesecake’s number, and here’s what we did:
- 1/2 cup grape nuts
- 1/2 cup flaxmeal
- 1 cup oat bran
- 16 medjool dates (pitted)
- 1 tsp cinnamon
- 1/4 cup maple syrup
Put all that in your food processor and process until it starts to ball up. Then press it evenly into a pie tin. If it sticks to your hands too much, put a sheet of plastic wrap in between you and the crust. If you have too much left over, you’re in luck. Roll it into little balls and stick it in your mouth. I learned that part from hungryhungryhippie.com.
- 15.5 oz extra firm sprouted tofu (but silken tofu might be smoother)
- 1/2 cup maple syrup
- 4 tsp vanilla extract
- 3 tbsp lemon juice (could’ve probably used a little more)
- 2 pinches salt
Now put all that into your just-cleaned food processor (unless you’re a two-processor kind of outlaw, in which case, sir or madam, I applaud you and bow down in humility) and process until it’s as smooth as it’s gonna get. Pour it into the crust and bake at 350 for 20 minutes and then lower to 250 for another 20. This’ll evaporate some of the moisture & firm up the cheesecake, but you want to be careful not to burn the crust. I built a little aluminium foil shield around the exposed edges of the crust so they wouldn’t burn.
Here’re some accompanying photos:
The importance of a good foundation
Years of seders taught me to make mortar you can eat
Right out of the oven
Is it as good as a good New York Style cheesecake from Junior’s? No. Not by far. But it’ll do, pig. It’ll do.