The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.
As soon as I saw this challenge, I felt the fond memories of this post washing over me. I felt like the old lady in Cats singing about her bygone youth. Nothing like cheesecake to make a gal howl in the moonlight.
I decided to use a different recipe this time, and unfortunately it wasn’t as good as the other one! It still tasted good, but definitely a “vegan” dessert. I served it to some omni friends at a dinner party and was pretty bummed about the taste. I’m trying to sway people here! And it certainly didn’t help that one of my friends believes some rather silly myths about soy being “indigestible” by the human body. I meant to ask him how the continent of Asia managed to thrive with all that poison coursing through their bodies for the past … six millenia. But anyway. Cheesecake fail revoked my argument permission.
Tofutti (total of 24 oz) room temperature
1 cup / 210 g sugar
1 C firm silken tofu
1 cup / 8 oz soy milk
2 T lavender flowers
4 T corn starch
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
2 C graham cracker crumbs
1 stick Earth Balance, melted
2 T vegan sugar
1 t vanilla extract
3/4 bag frozen blueberries
1/4 C freshly squeezed orange juice
1/3 C sugar
2 T corn starch
1 t cinnamon
1. Preheat oven to 350 degrees F.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.
3. Heat soymilk until hot but not boiling. Place lavender flowers in the soymilk and steep for 15 minutes. Strain the flowers out of the soymilk and set milk aside.
4. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add tofu and blend until smooth. Add soy milk, vanilla, lemon juice, and blend away to your heart’s desire until creamy.
5. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface.
6. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top.
7. While the cheesecake is in the oven, prepare your blueberry topping. Place all your ingredients in a small saucepan and heat on a low/medium flame until berries look ready … oops. I didn’t time myself – just estimate! C’mon! We’re Daring Bakers afterall.
8. After one hour, remove cheesecake from oven. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Omg, so easy right? Yeah not that easy, but it sure does look nice. The lavender was OK – I could have done without it. I really wanted to use it because there is a ton growing in my garden! I also got my lemons and oranges just outside my front door! It was nice to use (uber)local ingredients, but I’ll probably stick to my old tried and true recipe next time. The cake tasted a little too tofu-y. It reminded me of something you could get at Souen – just with a lot more sugar. Well, ya live and ya learn and there will always be another day for cheesecake.