Laura: I'll be writing all the blog posts from now on, with help from Michael of course, seeing as i keep getting worse and it's one of the very rare things that i can actually do. So, if they're a little higgeldy piggeldy blame Michael for not proof reading well enough!
This weeks bake is a little special. I had my early birthday dinner with my family on Monday so i had time between that and Michael taking me away for my 21st to properly rest. 21! It'll just be nice to be stuck in a different bed in a different room with different food. Anyway, i went downstairs with my family for a bit to have a Nando's takeaway and a delicious home made pud. And let me tell you, that pud, that vegan and gluten-free pud, went down a storm with my picky, plain food loving, family. But, we didn't find this recipe online or come up with it ourselves, instead my lovely spoonie friend Kym invented it! It's a delicious Vegan & Gluten-free Lemon Cheesecake and it's the best cheesecake Michael and i have ever had (that's even including normal cheesecake!). And, even better, it's also refined sugar free! We had to tweak the recipe a little as we didn't have quite enough of the ingredients and used GF biiscuits instead of oatcakes to make it more 'normal' to my family. It worked so well but we'll share the original recipe with our little changes along side.
750g plain soy yogurt, to 1 1/2 cups strained
150g oatcakes - or tesco gluten-free digestive biscuits
90ml melted refined coconut oil
35g toasted flaked almonds
3 tbsp coconut palm sugar
4 tsp ground ginger
300g silken tofu
4 tbsp sweet freedom, agave or other liquid sweetener
1 1/2 tsp vanilla extract
2 lemons, to make 3 tbsp zest and 5 tbsp juice - or to your tastes
Strain the yogurt:
- Place some muslin/cheesecloth over a sieve in a bowl. Pour the yogurt into the cheesecloth and then pull up the corners to tie into a bundle. Place in the fridge for approx. 24 hourse. The amount of yogurt in the cheesecloth should appear to be around half of what it was, with a significant amount of water in the bowl which you can discard. The yogurt should now be a very thick consistency, kind of like cream cheese. Measure out 1 1/2 cups and out aside for the recipe.
- Break the oatcakes/biscuits into a large food processor and pulse a few times. Add the almond flakes, coconut sugar and ginger, then continue to process until you reach a breadcrumb consistency. Add the melted coconut oil and process again to combine.
- Grease and line a loose bottomed tin and press the base mixture into the bottom of the tin until it is flat and even. Refridgerate while you prepare the topping.
- Add the strained yogurt to a cleaned food processor. Press as much liquid out of the tofu as you can, then add to the yogurt along with the liquid sweetener, vanilla extract, lemon juice and zest then process until it is smooth. This is the time to add more sweetener or lemon to the cheesecake to suit your taste.
- Remove the base from the refridgerator and pour the cheesecake mixture onto it and level it out. Then return the whole cheesecake to the refrigerator to set for around 4 hours.
- Voila! Enjoy.