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.

Thursday, April 18, 2013

Japanese Cheesecake: No Dairy, No Corn, No Soy and Gluten Free .



I have been drooling over pictures of Japanese cheesecake since I started on Pinterest last year.

We have made a Chickpea Nofu based cheesecake and we have made Angel food cake- Japanese cheesecake is the child of both.


Honestly, I think this probably turned out closer to original simply because it takes far less cream cheese.


1/3 cup Chickpea Tofu(soy if you can but unless soy is not GMO and is fermented the values are much poorer then once thought you could use cream cheese if you have one that is safe for your allergies)
1/4 cup coconut sour cream or coconut yogurt(if you can have dairy or almond you could use either of those yogurts in the "greek" variety I make both homemade recipes on this blog)
3 egg yolks
1/4 cup fresh lemon juice(careful, many lemon's are coated in wax or sprayed with citric acid(sprayers)they can and often contain corn)
1/2 cup white sugar(domino's)
3 egg whites
1/3 teaspoon cream of tartar
3 tablespoons all-purpose gf flour
2 tablespoons potato starch( guessing tapioca or arrowroot would work well here too.)
1/2 teaspoon salt.


Preheat oven to 325

You will need a 6 inch springform pan(or double the recipe for a standard size)that is greased and lined with parchment and the parchment greased..

In bowl mix salt,gf flour and potato starch, set aside.

In Ninja(or blender)mix chickpea tofu,coconut sour cream, egg yolks,and lemon juice-pulse till well blended.

Pour chickpea mixture into the bowl of dry ingredients, with whip mix well.

In another large bowl place egg whites(room temperature). Using a hand mixer(I have a high powered one that makes quick work of whites)mix until foamy. Once foamy(just takes a couple seconds)add in sugar and cream of tartar. Now whip till soft peak stage.

Gently fold egg white mixture into chickpea batter. Gently pour into greased and parchment lined springform pan. Place springform pan in a slightly larger baking vessel(my 6 inch sits nice in a regular pie pan)and fill about halfway with water.

Carefully (not to spill water or batter)place in oven and bake for 60 minutes(1 hour 15 minutes for standard or double my recipe)- (till brown and not jiggly).

We prefer to allow this to cool in the open oven(keep dogs and children away from hot ovens!)once it sets for about 15 minutes I set it on the counter and allow to cool to room temperature. Chill for at least 4 hours but best overnight. Serve with fruit or berries of your choice.

NOTE: This stuff freezes terrific! Cut into slices and wrap each piece individually for a treat when in a hurry.

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