It was supposed to be a pumpkin cheesecake for Thanksgiving dinner. My first cheesecake for A, who's never had one because they are usually made with eggs. Inspired by the fatfreevegan recipe.
We canceled the dinner due to an emergency. I went to hunt for canned pumpkin on Black Friday and found nothing. Nada. All the grocery stores in town had run out of canned pumpkin.
Enter, the sweet potato. The savior of our weekend.
2 cups graham cracker crumbs ( I will use 1.5 cups next time- the crust was a bit too thick )
4 tbsp butter/margarine, melted
1/4 tsp nutmeg, powdered
1/4 tsp cinnamon
2 tbsp sugar
– Mix together all ingredients and press down in a springform pan/ cake tin. I used a pie dish. Bake in a 350 degree oven for ten minutes. Cool.
Ingredients for filling:
8 oz cream cheese (Use tofutti for a a vegan version)
1 block (12 oz) firm silken tofu
1 cup sweet potato, roasted, peeled, mashed ( or 1 cup pumpkin puree)
1/2 cup agave nectar/honey/maple syrup
2 tbsp corn starch
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp powdered ginger
1 tsp vanilla
– Blend all ingredients really well in a food processor/blender. Pour into the crust and spread out evenly with a spatula. Bake in the 350 degree oven for 60 minutes, or until a toothpick inserted in the middle does not come out wet. Remove and cool on a wire rack for an hour. Add topping if desired. Chill in the fridge for at least three hours before slicing.
1 oz bittersweet chocolate, chopped fine
1/2 cup milk
1/2 tsp cornstarch
1 tsp cocoa powder
1 tbsp maple syrup
A handful of toasted, slivered almonds
– Mix the first five ingredients together and gently bring to a simmer in a nonstick pan. Stir continuously until the chocolate dissolves and mixture thickens to pudding consistency. Cool and pour over the cheesecake. Spread with a spatula and sprinkle almonds on top.
This was good. Really good. It did not quite have the tang of a real cheesecake, though. Next time, I'll try to use the standard brand of cream cheese and maybe add a tbsp of lemon juice.