cj
1 post
Jan 11, 2010
8:08 PM
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I'm looking for an easy...delicious recipe for a vegan cheese cake ~ without tofu. Can anyone help? - cj
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Bryanna
Owner/Moderator
2685 posts
Jan 12, 2010
2:48 PM
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CJ, if you google "soy-free vegan cheesecake", a few come up-- mostly raw and mostly very rich in nuts. Here is an example that contains 4 cups of almond meal and almond "crumbs", 3 cups of cahsews, and almost a cup of coconut oil!
http://www.godairyfree.org/Alisa-s-Blog/Alisa-s-Milk-Free-Blog/Giraffe-s-Love-No-Bake-Vegan-Cheesecake-Too.html
I calculated the nutritional stats for 1/12th of the 9-inch "cheesecake" (see directly below). 621 calories and 48 grams of fat (15 of that saturated) for a little slice-- no thanks! That's more than a good-sized piece of regular cream-cheese cheesecake!
Calories 621.1
Total Fat 48.6 g
Saturated Fat 15.1 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.9 g
Cholesterol 0.0 mg
Sodium 0.7 mg
Potassium 53.8 mg
Total Carbohydrate 36.3 g
Dietary Fiber 7.3 g
Sugars 26.1 g
Protein 13.1 g
Last Edited on 12-Jan-2010 2:49 PM
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Shona
44 posts
Jan 12, 2010
7:10 PM
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Maybe she meant a cheezecake using a commercial vegan cream cheeze like Tofutti?
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KiKi
32 posts
Jan 13, 2010
9:21 AM
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do you want to avoid soy per se?
if not I'd recommend draining soyghurt over night, until it's halved - this makes for a very curd-like (curd = Quark)substance which you could then use in a regular cheesecake recipe...
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Here's my blog
For us, it all started with a fish....
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Alice
39 posts
Jan 14, 2010
12:15 AM
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Check out the lemon cheesecake in The Ultimate Uncheese Cookbook by Joanne Stepaniak. Soy-free and delish!
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Bryanna
Owner/Moderator
2686 posts
Jan 14, 2010
10:09 AM
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Alice, what is the base for this cheesecake filling? (I know Jo doesn't like her recipes posted online) Is it nuts? I have the older version of this book and it doesn't have this recipe.
Last Edited on 14-Jan-2010 10:09 AM
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Shona
45 posts
Jan 15, 2010
4:45 AM
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Jo recommends two crusts: a Raw Nut Crust, made with 2 different types of nuts, and a Granola Nut Crust, which has only a small amount of nuts added. Lemon Teasecake also makes an appearance in Vegan Vittles: Second Helpings.
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Bryanna
Owner/Moderator
2689 posts
Jan 15, 2010
7:03 AM
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Thanks, Shona-- but what is the filling based on?
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Alice
43 posts
Jan 15, 2010
10:45 AM
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It's based on millet! I've actually tweaked the recipe considerably and will post my version here if you think that would be okay.
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Shona
46 posts
Jan 15, 2010
11:05 AM
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Oops ... *blush*
For some reason I interpreted base as crust and didn't even notice cheesecake filling. I really need to learn how to read. LOL
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Bryanna
Owner/Moderator
2690 posts
Jan 15, 2010
11:37 AM
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No problem, Shona! Alice, I think it would be fine to post it-- you can just say "adapted from", etc, etc. That might solve CJ's problem!
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Jennie
18 posts
Jan 15, 2010
1:30 PM
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My understanding of copyright (in relation to cooking recipes) is that the list of ingredients that make up the recipe is not copyright.
The method of preparation (the way you describe making up the list of ingredients) is.
So you are not in breach of copyright to mention the ingredients in the cheesecake.
If you want to describe the method you will have to put it into your own words.
To be on the safe side it always pays to give an attribution where applicable.
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Bryanna
Owner/Moderator
2691 posts
Jan 15, 2010
1:36 PM
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Thanks, Jennie! I don't think the dilemma here is the copyright (my recipes get posted all over the place!), but the fact that Jo Stepaniak specifically does not ever post her recipes online and objects to other peopledoing so. However, I think if it is as Alice described it, it would be fine to post it.
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orangold
3 posts
Jan 15, 2010
7:05 PM
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If you can make/ buy other milks e.g. quinoa, hemp, almond, etc (but not rice or oat), you can curdle it with vinegar/ lemon juice to make a tofu-like product and substitute it for tofu in the recipe. Nut curd would be lower in fat than using just ground nuts and oil, like in the recipe Bryanna mentionned; but quinoa would be a low-fat option. There is also a recipe for hemp milk cheese on Bryanna's blog but she says that the yield is small. Alternatively, if don't mind a non-bake cheesecake, you can make a thick nut milk and set it with cornflour and agar.
Last Edited on 15-Jan-2010 7:08 PM
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Alice
44 posts
Jan 16, 2010
10:02 AM
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Okay, here you go! I haven't yet found a margarine-free and oil-free pie crust that I'm happy with, although I'm planning to try Manifest Vegan's which just contains dates and almonds.
Lemon cheesecake filling (based on Jo Stepaniak's 'Lemon Teasecake', adapted by Alice Leonard)
1.Mix together thoroughly and press into a loose-bottomed cake tin. It can cover the sides and base or just the base.
2.Refrigerated while you make the filling.
Filling:
½ cup millet
1½ cups water
1 cup coconut cream
1/3 cup sugar
½ cup lemon juice
Zest of 1 lemon
2 teaspoons vanilla extract
¼ teaspoon salt
1.Bring water, coconut cream and millet to the boil in a medium-sized pot.
2.Reduce heat and simmer for 20 minutes until the millet is very soft.
3.Blend the hot millet with all the other ingredients in a food processor until very smooth.
4.Pour into a chilled pie crust and allow to set.
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Bryanna
Owner/Moderator
2692 posts
Jan 16, 2010
3:22 PM
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Thanks, Alice! Actually a recipe by this name has been posted online, but using cashews instead of coconut-- here:
http://www.tastebook.com/recipes/1801782-Lemon-Teascake
It is attributed to "The Whole Life Nutrition Cookbook", not to Jo, but it is the same recipe as Jo and Vesanto Melina have in their book "Raising Vegetarian Children" (a recipe which they attribute to chef Francis Janes of Cafe Ambrosia in Seattle). You can see it with Google Reader on amazon.com if you have an account to sign into:
http://www.amazon.com/reader/0658021559?_encoding=UTF8&token=4vQ0SzNfaD28QAlbkdxE8uOMSqsjTwfVXsvmrJM3ttgeB/pmgzSgTg%3D%3D&query=Lemon%20teasecake&page=356
It takes you to the second page of the recipe, for some reason, but you can back up to the page before. The ingredients are the same.
It also seems to be the same as the one in "The Ultimate UnCheese Cookbook":
http://www.amazon.com/Ultimate-Uncheese-Cookbook-Delicious-Dairy-Free/dp/1570671516/ref=sr_1_2?ie=UTF8&s=books&qid=1263683956&sr=1-2
and "Vegan Vittles: Second helpings":
http://www.amazon.com/Vegan-Vittles-Down-Home-Cooking-Everyone/dp/1570672008/ref=sr_1_2?ie=UTF8&s=books&qid=1263684077&sr=1-2
Last Edited on 16-Jan-2010 3:24 PM
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Alice
45 posts
Jan 17, 2010
11:50 AM
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Yes, I got the original recipe from the Ultimate Uncheese Cookbook, and tweaked it to my liking. The genius of Jo's recipe is using millet - it gives such a creamy cheesecakey texture with so little fat.
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Bryanna
Owner/Moderator
2693 posts
Jan 19, 2010
2:13 PM
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I'll have to try it! I've never been a big fan of millet as a grain, but, as an ingredinet-- whatever works!
BTW, when I googled "vegan millet cheesecake", I saw Jo's recipe several times over, mostly with no mention of her name!
Last Edited on 19-Jan-2010 2:15 PM
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Rio
9 posts
Jan 20, 2010
8:25 AM
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I have a similar recipe from I believe Becoming Vegetarian and it is attributed to a (female) cook with the last name McDougall, don't recall her first name (Virginia perhaps), but not of the Dr. McDougall fame.
I've made it many times and love it, and so do non vegans. It tastes exactly the same as a cheesecake I used to make years and years ago that contained cream cheese, eggs and lemon. Same density. This recipe is fabulous and totally satisfies my dessert cravings without making me feel guilty.
I would like to know what you think about it once you've made it Bryanna.
Last Edited on 20-Jan-2010 8:27 AM
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Bryanna
Owner/Moderator
2694 posts
Jan 20, 2010
2:39 PM
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I'll let you know, Rio-- have to wait til we have company!
I have the book "Becoming Vegetarian", so I looked up the recipe and it is indeed credited to a Virginia McDougal (one L), "an experimental cook from Oregon". It is called Berry UnCheesecake. It is the same as Stepaniak's, except uses a little less cashews and less syrup (in each case, 1/3 cup instead of 1/2 cup). It also contains 1/2 tsp. salt (the "Teasecake" has none) and 1 tsp. lemon rind (the "Teasecake" has none-- and it would definitely boost the flavor!) and 1/2 the vanilla. Otherwise it's the same. I think I'll try the berry Uncheesecake version first.
If you google Berry Uncheesecake, it's all over the place, with no accreditation. Hard to know who's idea came first! Too bad people don't say where they get recipes when they post them online! I know i've seen mine unaccredited many times. If that happens, I just write to them and ask them nicely to credit me, and, so far, they always have.
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Søren
278 posts
Jan 28, 2010
11:38 AM
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Wow, I would never have thought of using cooked millet in an (un)cheesecake! It sounds very interesting.
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Shona
48 posts
Jan 29, 2010
5:45 PM
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In Vegan Vittles: Second Helpings, Jo also attributes the lemon teasecake to Francis Janes. She writes in the recipe intro - This scrumptious signature dessert was developed by acclaimed vegan chef and restaurateur Francis Janes. She doesn't say though whether this is the original recipe or if she tweaked it for her books.
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LLHB
24 posts
Feb 05, 2010
4:59 PM
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I have a great easy recipe for a crust that works very well kind of like a graham cracker crust, this is my subsitution for anytime I need this kind of crust.
1 1/4 c. whole wheat, spelt, or brown rice flour
1/4 c. Sucanat
1/4 tsp. sea salt
1/3 c. oil
1. Combine all dry ingredients in a bowl.
2. Stir oil into dry ingredients and mix with fork until crumbly.
3. Press lightly into a round 9” cake pan pan.
4. Bake at 350 degrees for 12 - 15 minutes or golden brown.
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