This is certainly a must to reblog. It looks tasty and beautiful for spring. I would need to make a few alterations due to the change in country but seems easy enough to alter! It also has Tofutti as a main ingredient which is a favorite of mine! I would even consider topping with sliced fruit. Enjoy… Chocolate Chip Cheesecake.
Tag Archives: cheesecake
Apple Cheesecake Vegan Creme Brulee
The fall weather has officially started here in Coastal Massachusetts. This weekend I started raking, trimming back trees, turned off the Central Air, and opened up all the windows in my house. The cool air made the sheer window coverings sweep the floors from the wind like a chiffon wedding dress. It was a beautiful weekend. I could smell chocolate chip cookies and ocean air from my deck and I even kicked it off with a trip to the Brimfield Antiques Fair which just screams “Welcome Fall”. Together my mother and I picked up a red rocking horse for my nephew Nolan, a few records for my new record player, a set of silverware that completed a set I had inherited which was just dumb luck!, a buddha painted in reds and blues and gold for my side garden to go just underneath the chimes, and a poster from the 1980’s when a friend of mine ran for office which I will make him sign because it was such a fun find! Who doesn’t love a gigantic yard sale? I would be hard pressed to find anyone who doesn’t have a good time at these events. I then went over to my aunt’s to help her pack up her apartment to move to her dream destination. I am so proud of her. I know she appreciates a good dessert. So this weekend I worked on puddings.
Fall is the time for puddings both warm and cold. There are bread puddings (my mom’s favorite) and the more exciting french puddings like the creme brulee and then there are the puddings I would never eat like black pudding. My favorite has always been a vanilla bean creme brulee with a good crunchy crust and a thick custard filling but not to sweet to offset the brulee. My parents would bring us to brunch on Easter and Mother’s day and I would always run over to make sur ethe hotel had the little ramekins of this dessert. So I tried to replicate it now as a vegan with a few fall fun flavors. This is my first of a series of three I will post this week (all tested and approved by the omnivore husband). They are all easy to prepare (35minutes max) but the cooling process (2hrs min.) causes it to be something you have to make in advance. Since everyone in the office was talking about apple picking on Friday we shall start with apple! Enjoy!
Apple Cinnamon Cheesecake Creme Brulee
- 1/2cup raw cashews
- (2) Macintosh Apples Cored, Peeled, Diced
- 1/4cup maple syrup
- 1/3cup sugar
- 1tablespoon agar agar powder (this is vegan gelatin powder found in the asian section of the grocery store)
- 1tablespoon arrowroot powder/starch (don’t use cornstarch due to the high heat, arrowroot is better)
- 1 1/4cups Soy Creamer
- 2 heaping tablespoons of Tofutti Better than Cream Cheese
- Pinch of Salt
- 1teaspoon Cinnamon
- 1 teaspoon-1tablespoon Apple Pie Spice (depends on your pallet, I use a little more)
- 1/2teaspoon of Vanilla Extract (I use Penzey’s)
Place all ingredients in a high powered blender or food processor and mix until smooth.
If you do not have a high powered mixer soak cashews for at least 4 hours or overnight so that the batter will not be grainy.
Preheat oven to 375degrees.
Fill a casserole dish with water to go halfway the height of the ramekins or jars you in tend on placing the brulee mixture in. I have used both mason jars and square ramekins before and both come out well.
Pour batter into each ramekin allowing a little space so that they do not spill over as the casserole dish will be heavy with all the water in it. You need to be careful not to allow water into the ramekins.
Cook for at least 30 minutes or until the batter is wiggly but not liquidy and slightly firm on top.
Take ramekins out of the water with tongs and place on a towel on a drying rack. Let cool 15 minutes and then transfer into the refrigerator for 2-4hours.
After the creme is completely firm and chilled through and you are ready to serve. …Take sugar, sprinkle a good layer on each creme top, and brulee with a hand torch until the sugar bubbles, browns, and quickly hardens.
Serves 6. WW Points 6.
The Hippie Gypsy
Adapted Recipe: Jokerz Cheesecake (it’s like a snickers hugged a cheesecake)
When I first began trying to make my own vegan food outside of rice, veggies, and spaghetti with Mushroom Prego. I fell upon searching for recipes in vegan blogs all over the internet. I fell in love with photos but when I would see a recipe I would say what the heck is torula yeast and where would I even buy coconut flour and why are their 27 ingredients? So with that, I have definitely taken my time on choosing and making dishes that are tasty, simple, and have no weird ingredients. What I have found is that sometimes things require adaptations and sometimes I am capable of making them. So when i came across a recipe for a Cheesecake that boasted a Snickers Candy bar feel and flavor, I was in! (PS Snickers aren’t vegan 😦 sadly but the Jokerz bar are a good substitute!)
Here is the original recipe: http://havecakewilltravel.com/2009/11/18/cheers-and-cheesecake-cheerscake/
Here are my adaptations:
- First I prefer Newman’s Peanut Butter Chocolate Sandwich cookies for the crust. Lately I will use Oreo ones with Peanut Butter Creme if I can’t find Newman’s.
- Layer the ingredients into a food processor is fine however I have dumped them all in out of order before (except for the cookies, they go first to powder out without wet ingredients). The only thing that happens when they are out of order is that sometimes the candybar pieces are a little more chunky in the pie. I kinda like this!
- The next thing is DO NOT take the pie out of the oven after cooking. It has to settle for that 30minutes in the warm oven. I was skeptical but I am not any longer. It is a requirement!
- Last when you top the pie you need a nutella-esque substitute to top it with. I use Justin’s Chocolate Hazelnut Butter if I can find it. Chocoreale is not anywhere in my region of the US it seems. If then do not have it I mix almond butter with vegan chocolate chips, heat, mix, and spread! I also like to chop a few types of nuts and top it with hazelnuts, peanuts, and slivered raw almonds. It looks prettier that way!