WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, August 6, 2012

Cheesecake- Abby Style.



A dairy-free, nut- free, corn-free, gluten-free, soy-free Cheesecake.

I have used eggs since Abby does well with them, but I am wondering if an egg replacement would work? Might reduce the density and richness, but I bet it would still be delicious!

I used a 6 1/2 springform pan. You could either double the recipe for a 10-12 inch pan, or use an 8 inch but reduce cooking time.

Crust-

You can use any crunchy safe cookie. I used gf nilla wafers for this one.
10-12 gf Nilla wafers. (I replaced the butter with palm shortening in this recipe) (I also replace the milk with rice milk)
1-2 Tablespoons TT coconut oil in liquid form (enough to get it to stick and press into crust)
3 Tablespoons granulated sugar Imperial is the brand we use.(you know we love sugar!)
1 Tablespoon rice protein powder (MLO brand tastes like graham cracker not necessary this brand is not considered corn free, but so far so good with Abby- but we do it for protein and flavor adjust oil to less if you skip the protein powder)


Filling-

16 ounces Chickpea NoFu(I just cut what I thought looked like 2 blocks of 8oz cream cheese)(blog post Chickpea Nofu)

1 cup sweetened condensed coconut milk ( how to make Post) (Thai kitchens is our preferred.)

2 eggs
2 egg yolks

3/4 cup granulated sugar

3/4 cup coconut milk sour cream( remove the firm cream from a full fat can of coconut milk that has been chilled. Mix in 2-3(you want it sour) teaspoons of vinegar or lemon juice, chill for an hour and serve or use.)

1/4 cup fresh squeezed lemon juice(adds that cream cheese "tangy")

2 Tablespoons gf flour. (I just used sweet rice flour)

1/2 teaspoon salt(pink himalayan of course!)


Directions:
Crush nilla wafers into a fine crumb,mix sugar with crumbs. Stir melted coconut oil into crumbs to create the crust. (It should be the consistency of damp sand.) Press into the bottom of a (greased) 9-inch springform pan and up the sides about an inch. Set aside.(option- you can Bake the crust at 375 degrees for about 5-7 minutes if you prefer a chewier crust)

In Ninja or food processor, (or stand mixer), blend chickpea nofu together with sugar and sweetened condensed coconut milk. Scrape down sides and mix again to create a smooth consistency. Turn machine back on and slowly add in the rest of listed ingredients one at a time. Scrape down sides of bowl and whip again to ensure a smooth filling. Pour into springform pan over crust.

Bake at 325 degrees in water bath for 1 hour 15 minutes or until it is barely set (it’ll jiggle a little when you shake the pan). Remove from oven and cool to room temperature-about 4 hours. Cover with plastic wrap and refrigerate until completely chilled. Before serving, unclip the springform pan and remove the sides so that just the bottom and cake remain. Cut and serve with whipped coconut cream. Or top with favorite fruit,berries or as we did with a sweet blueberry sauce.


1 comments:

Circus of 6 said...

Though I am not a fan of cheesecake, this sounds good. :)

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