Monday, July 6, 2009

Vegan Blueberry Cheesecake

My goal was to create something red, white, and blue for
Independence Day. Well, the crust still needs some work.
But if you insert your usual graham cracker crust, I can
update later with a better version of this cranberry-almond
crust. I just want it to be more colourful.

When making a cheesecake out of silken tofu, the result
is nearly custard-like. The combination of the vanilla
"cheatcake" and the fresh blueberry sauce was otherworldly.
It is fresh and light and there was absolutely no oil or fats
in the whole thing, so the only guilt is the sugar itself.
Come on, it was a holiday. Let's celebrate.

Vegan Blueberry Cheesecake


for the cheesecake
12 oz firm silken tofu
1/2 cup soymilk
1/2 cup vegan sugar
1 tbsp flour
1 tbsp vanilla extract
1/4 cup maple syrup
1 tsp lemon juice

blueberry sauce
2 cups fresh blueberries
1 cup of water
1/2 cup vegan sugar
a chunk of fresh, peeled ginger
2 tbsp lemon juice
1 tbsp cornstarch or arrowroot powder

For the cheesecake combine all the ingredients in a blender
or food processor and blend until smooth... thats pretty much it.

Pour over a prepared crust in a spring form pan and bake in a
preheated oven (350f) for 30-40 minutes or until it begins to
brown on top and appears set when jiggled.

Remove and allow to cool completely before applying sauce.

For Sauce:
Combine blueberries, chunk of ginger, water and sugar in a
saucepan over medium heat. Allow to simmer, stirring occasionally.
Cook until blueberries begin to burst (not as exciting as it sounds).
Dissolve starch in the lemon juice and add to the blueberry mix.
Continue cooking/stirring until it begins to thicken up.
Remove ginger, stir stir stir, remove from heat.

Apply the sauce to the cake before it totally thickens up, but not
while its still boiling hot.

note: you may lightly grease the pan to allow for easier removal,
but I did not and it was fine. Just use a knife to gently cut the edges
free, while continually wiping the blade clean to avoid too much

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