Cheesecake

My Unexpectedly Delicious Vegan Cheesecake Adventure

Let me tell you a story about a cheesecake. Not just any cheesecake, mind you, but a vegan cheesecake that even my notoriously picky husband, Mike, devoured with gusto. I’ll admit, I approached this recipe with a healthy dose of skepticism. Vegan cheesecakes often have a reputation for being…well, let’s just say not quite the same as the creamy, decadent originals. But this one? This one changed my mind completely.

The recipe itself came from a well-respected source (I won't name names, but it rhymes with "Hungry Hungry Hippie"), and it promised a rich, satisfying treat without any dairy or eggs. Intrigued, I gathered my ingredients: a medley of nuts, dates for natural sweetness, coconut for that delightful tropical touch, and the unexpected star – tofu. Yes, tofu! I'd never considered tofu in a dessert before, but I was willing to be adventurous.

The crust, a simple blend of dates, nuts, and cinnamon, came together beautifully, creating a wonderfully crumbly base. Pressing it into the pie dish felt strangely therapeutic, a quiet moment amidst the chaos of everyday life. The cheesecake filling, however, presented a slight challenge. The initial instructions seemed straightforward enough: blend the cashews, tofu, maple syrup, and various other ingredients until smooth. However, my first attempt resulted in a somewhat grainy texture. After a bit of online research and a few whispered curses in the kitchen, I discovered that squeezing as much water as possible from the tofu is absolutely crucial. This extra step made all the difference. The result? A luxuriously smooth and creamy filling that exceeded all my expectations.

Baking the cheesecake was another adventure. Following the recipe to the letter, I baked it at 350°F for 20 minutes, then lowered the heat to 250°F for another 20. But alas, the center remained stubbornly uncooked. I decided to be brave, and I added another 15 minutes to the baking time. In my kitchen, patience is a virtue (most of the time). The final result was worth the extra time. The cheesecake was beautifully browned on top, with a perfectly set, creamy center that was simply irresistible.

This vegan cheesecake has quickly become a favorite in our household. It's the perfect dessert for any occasion, from casual weeknight gatherings to special celebrations. Its rich, creamy texture and subtle sweetness make it a delightful treat. And the best part? It's surprisingly easy to make, even for a busy housewife like myself juggling work, family, and a million other things.

If you're looking for a delicious, healthy, and surprisingly easy vegan dessert, I urge you to give this recipe a try. You might just be surprised at how much you love it. And who knows? It might even become a new family favorite, just like it did for mine.

Ingredients I used: 1 tsp cinnamon, 2/3 cup maple syrup, 1 cup shredded coconut, 4 oz cream cheese, 4 oz sour cream, 1 tbs vanilla extract, 1 cup nuts (mix of walnuts, pecans?), 8 medjool dates (or double+ the deglet), 1 cup cashews, 4 oz tofu, 1 tbs lemon juice + 1 tsp, 1-2 vanilla beans (optional)

Step-by-step

• Turn oven on 350.
• Soak dates in water for a few minutes.
• Meanwhile, blend nuts, cinnamon and coconut in food processor.
• Then, add dates. Youll know when its done when it goes from a crumble to a sticky lump.
• Press into pie mold and set aside.
• Drain cashews and add to food processor or blender with all other ingredients. (If using a store bought pie crust, the blender will be easier).
• Pulse until pureed and pour into pie crust.
• Bake 20 minutes @ 350, then 20 minutes at 250 (so the crust doesnt burn). Had to add at least 20 min 3/2017 so may need to edit baking notes.