Tag Archives: cheesecake

Ginger and Caramel Cheesecake

Standard

Serves about 8-16

Pre-heat oven to 350F.

1 container of Trader Joe’s Triple Ginger Cookies
1 stick of Earth Balance, melted

In a food processor, blend about 3/4 of the cookies and the melted margarine till it becomes a fine crumb. Press into 4 mini non-stick springform pans or one large.

1.5 containers of vegan cream cheese (12 oz)
11 oz silken tofu
2/3 c granulated white sugar

Blend together till creamy.

1/8 c lemon juice
1 tsp vanilla
1 tsp cornstarch

Whisk together in a small bowl, then add to tofu mixture. Blend again for a couple minutes. Pour mixture evenly between the mini tins or onto the one big crust and then back for about 35-45 mins (till golden-tinged on top). Remove from oven and let cool for 2 hours.

1 c granulated white sugar
1/4 tsp salt
3/4 c coconut cream (the hard stuff off the top of the can – easiest way to get this is to refrigerate the can for a few hours)

In a heavy-bottomed pot (at least medium-sized, because you don’t want to deal with boiling-over caramel), add the sugar and salt and heat on high, continuously stirring with a wooden spoon until it becomes completely lumpy (about 10 mins). Reduce heat to medium and keep stirring till most of the lumps have softened and you have a sort of soft, gooey clump of melted brown sugar (about another 10 mins). Add the coconut cream (carefully – a couple tbsp at a time – because it will boil up and splatter) and kept stirring till the lumps are gone (or at least mostly gone) (about another 10 mins). 

Once the cheesecakes have cooled you can either

– pour the hot caramel directly onto them, then cover with cling film and refrigerate overnight. The caramel will appear to harden while it’s cooling, but something in the cheesecake filling will re-liquefy it completely in about 48 hours, so it’ll end up a nice, gooey sauce or

– spread the caramel out on to parchment or wax paper and let it harden (only takes a few minutes) then break it up into chunks and sprinkle over the cheesecakes before serving or

– a combination of both of the above.

 

 

Advertisements

OMG VEGAN Turtle Cheesecake!?!?

Standard

Take this to your next potluck dinner and blow people’s minds with the awesomeness vegan food is capable of. This is a slightly adapted version of Sunday Morning Banana Pancakes original recipe.

UPDATE: the last time I made this, I forgot to pick up some apple cider for the filling. After some swearing and flapping about, I decided to just make it anyway and keep my fingers crossed – it turned out fine. The filling won’t have that tangy bite to it, but I imagine you could also replace the cider with a splash of fresh lemon juice, too. I also doubled the caramel, because clearly there is no such thing as too-much-caramel.

This serves about 6-8, depending on how much of a glutton you are.

about 3 c of those chocolate teddy bear cookies from Trader Joe’s *
about 2-3 tbsp of melted Earth Balance

Pulse the cookies in a food processor with the marg, until you get a good crumb consistency. Press into a pie pan, or glass dish, or other suitable baking pan; I used a springform ring mold, which was perfect. Pre-heat your oven to 350 F.

7 oz firm silken tofu**
8 oz Tofutti cream cheese (one container)**
1/3 c granulated sugar

Blend the above in your food processor till smooth and creamy, about 5 mins.

1/8 c real apple cider (not vinegar!)
1 tsp vanilla extract
1 tsp cornstarch

Whisk the above together, then add to your food processor and blend till combined, another few minutes. Pour the mixture over your crust and bake for 45 mins. Let cool for 2 hours and then refrigerate.

2 tbsp Earth Balance
4 tbsp brown sugar
1/4 c soy creamer***

Heat a small saucepot on medium, melt the marg and the carefully add the sugar to the middle of the pot (don’t let any of it touch the sides or it’ll burn). Stir until all the sugar dissolves and it starts to bubble a little, then stir in the cream. Continue to stir for another 5 or so mins – it should thicken up, but don’t worry if it doesn’t, it’s still useable. Set aside.

3/4 c semi sweet chocolate chips
2 tbsp soy creamer
pecans

Melt the chocolate in a double boiler (or, in my case, a porcelain salad bowl over a pot of simmering water). Once completely melted, add the creamer and whisk till combined. Spread over the cheesecake base, then scattered pecans over top. Drizzle the caramel sauce all over and the refrigerator till everything has firmed up (about 30 mins, minimum).
*you can sub anything your heart desires here – any kind of cookie, or a pre-made crust, or just ground pecans. Feel free to adjust the amount, too – I tend to use a lot because I LOVE crust.

**the original recipe has double these amounts, but I personally prefer a 1:1 ratio of crumb:cheese. If you use twice the tofu/cream cheese, also double the sugar.

*** MimicCreme or homemade cashew cream, or other vegan creamer would work, I think. I just used a Wildwood soy creamer.

If you follow my recipe and serve 6, it’s about 619 calories per serving.