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| recipes:cheesecake [2022/02/12 18:46] – created brad | recipes:cheesecake [2023/08/13 12:23] (current) – brad | ||
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| ====== Cheesecake ====== | ====== Cheesecake ====== | ||
| - | > About 2.5 hours the day before, and an overnight chill. Fills an 8" springform. | + | > About 2.5 hours the day before, and an overnight chill. Fills an 9" springform. |
| + | - Grease a 9" springform. | ||
| - //Soak the cashews// | - //Soak the cashews// | ||
| - Put **1 cup raw cashews** in a mixing bowl, cover them in boiling water. | - Put **1 cup raw cashews** in a mixing bowl, cover them in boiling water. | ||
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| - //Parbake the graham cracker crust// | - //Parbake the graham cracker crust// | ||
| - Oven to 350F. | - Oven to 350F. | ||
| - | - Cut parchment paper to fit the springform pan. | ||
| - Crush **about 1 1/2 cups graham crackers** in a food processor. | - Crush **about 1 1/2 cups graham crackers** in a food processor. | ||
| - Pour in **4-5 Tbsp melted butter** and pulse to mix. | - Pour in **4-5 Tbsp melted butter** and pulse to mix. | ||
| - Pour into the springform and pack down with a flat-bottomed glass. | - Pour into the springform and pack down with a flat-bottomed glass. | ||
| - | - Bake 20 minutes, until lightly browned. | + | - Bake 8-10 minutes, until lightly browned. |
| - //Bake the cheesecake// | - //Bake the cheesecake// | ||
| - Blend the following on high until smooth. Taste and adjust flavor. | - Blend the following on high until smooth. Taste and adjust flavor. | ||
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| - **1 cup coconut cream** | - **1 cup coconut cream** | ||
| - **8oz vegan cream cheese** | - **8oz vegan cream cheese** | ||
| - | - **1 Tbsp arrowroot or cornstarch** | + | - **1 Tbsp arrowroot or cornstarch**. If adding fruit, add a little more cornstarch. |
| - **2/3 cup maple syrup** | - **2/3 cup maple syrup** | ||
| - **1 Tbsp melted coconut oil** | - **1 Tbsp melted coconut oil** | ||
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| - Pour into springform over pre-baked crust. Tap the pan on the counter to remove air bubbles. | - Pour into springform over pre-baked crust. Tap the pan on the counter to remove air bubbles. | ||
| - Optional: Ribbon in a fruit compote just before it goes in the oven. | - Optional: Ribbon in a fruit compote just before it goes in the oven. | ||
| - | - Bake about an hour, until there' | + | - Bake 50-55 minutes, until there' |
| - //Add the sour cream topping// | - //Add the sour cream topping// | ||
| - Set the cheesecake aside and set oven to 375F. | - Set the cheesecake aside and set oven to 375F. | ||
| - Whisk until smooth: | - Whisk until smooth: | ||
| - | - **1 pint vegan sour cream** | + | - **12oz vegan sour cream** |
| - **1/4 cup powdered sugar** | - **1/4 cup powdered sugar** | ||
| + | - **1 1/2 tsp apple cider vinegar** | ||
| + | - **1 Tbsp cornstarch** | ||
| - When the cheesecake has cooled about 10 minutes, pour topping over it and bake another 10 minutes at 375F. | - When the cheesecake has cooled about 10 minutes, pour topping over it and bake another 10 minutes at 375F. | ||
| - //Chill// | - //Chill// | ||
| - Rest on the counter for 15 minutes, then uncovered in the fridge for an hour, then covered in the fridge overnight. | - Rest on the counter for 15 minutes, then uncovered in the fridge for an hour, then covered in the fridge overnight. | ||
| - | Based on [[https:// | + | Based on [[https:// |
| + | |||
| + | ==== History ==== | ||
| + | |||
| + | * Made plain and strawberry August 17, 2019. Shared with friends at cafe flora. | ||
| + | * Made plain and strawberry August 17, 2020. Shared with Misch and Gary at the park. | ||
| + | * Made August 6, 2021 | ||
| + | * Made February 12th, 2022 | ||
| + | * August 2023: Best strawberry one yet. Plain came out a bit underdone in the middle. | ||
| + | * Used zest of a whole lemon, but cut lemon juice in half. | ||
| + | * Blended strawberry in, left a little chunky, instead of ribboning. | ||
| + | * In the sour cream topping, Forager sour cream, a little Miyokos cream cheese, apple cider vinegar and powdered sugar. | ||
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| + | {{tag> | ||