Summer Cheesecake Rocks
Yesterday's Foodie Call second place winner was my Peach Cheesecake. I brainstormed it while rock-wall-climbing with friends that morning. I think I have a new addiction...rock climbing! This is convenient since there's a good gym on the road where I live and being further away from D.C. means I'm closer to parks and good scrambling/bouldering areas.
There are two schools of thought on fruit swirl cheesecake. One is to bake a vanilla cheesecake and swirl the fruit filling into the cracks that occur as hot cheesecake meets cold air. The second is to bake it together. I went with the latter, but I may remake this just to try the former.
Peach Cheesecake
Crust:
1 cup GF rolled oats
1/3 cup raisins or dates, soaked
1 cup whole almonds, soaked
1 cup shredded, unsweetened coconut
2 tablespoons coconut oil, solid
1/4 cup soaking water
Filling:
1 8-ounce tub vegan cream cheeze
1 12.3-ounce vacuum pack silken tofu (lite, firm, or soft is fine)
3/4 cup organic sugar or 1/2 cup maple syrup, agave, or honey
2 teaspoons vanilla
2 tablespoons cornstarch (or tapioca starch or rice starch)
1 teaspoon lemon juice or apple cider vinegar
Swirl:
3 peaches, roughly chopped
1/3 cup maple syrup
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch glass pie plate and set aside.
In a food processor or blender, process the oats until they're powdery. Add everything else and process. Add soaking liquid as necessary until the crust mostly coheres and forms a ball (or blob). Stir in the coconut.
If using a blender, process the oats, then remove them and process the almonds. Then remove them and process the dates, oil, and water. Mix together in a large bowl until clumpy.
Transfer to the pie plate and press crust mixture over the bottom and up the sides of the plate. Bake for 10 minutes or until slightly golden. Remove from the oven and set aside.
In the same machine, blitz all the filling ingredients until uniformly combined. Pour into the crust.
Blend the peaches and syrup. Swirl the peach mixture through the filling in the pie plate using a butterknife. Bake on centre rack for 50 minutes or until the centre no longer jiggles. Turn off the oven and cool in a partially-opened oven for 30 minutes. Remove from the oven and let cool completely on a rack. Chill when completely cool. Refrigerate for four hours or overnight before serving.
With sporks.
There are two schools of thought on fruit swirl cheesecake. One is to bake a vanilla cheesecake and swirl the fruit filling into the cracks that occur as hot cheesecake meets cold air. The second is to bake it together. I went with the latter, but I may remake this just to try the former.
Peach Cheesecake
Crust:
1 cup GF rolled oats
1/3 cup raisins or dates, soaked
1 cup whole almonds, soaked
1 cup shredded, unsweetened coconut
2 tablespoons coconut oil, solid
1/4 cup soaking water
Filling:
1 8-ounce tub vegan cream cheeze
1 12.3-ounce vacuum pack silken tofu (lite, firm, or soft is fine)
3/4 cup organic sugar or 1/2 cup maple syrup, agave, or honey
2 teaspoons vanilla
2 tablespoons cornstarch (or tapioca starch or rice starch)
1 teaspoon lemon juice or apple cider vinegar
Swirl:
3 peaches, roughly chopped
1/3 cup maple syrup
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch glass pie plate and set aside.
In a food processor or blender, process the oats until they're powdery. Add everything else and process. Add soaking liquid as necessary until the crust mostly coheres and forms a ball (or blob). Stir in the coconut.
If using a blender, process the oats, then remove them and process the almonds. Then remove them and process the dates, oil, and water. Mix together in a large bowl until clumpy.
Transfer to the pie plate and press crust mixture over the bottom and up the sides of the plate. Bake for 10 minutes or until slightly golden. Remove from the oven and set aside.
In the same machine, blitz all the filling ingredients until uniformly combined. Pour into the crust.
Blend the peaches and syrup. Swirl the peach mixture through the filling in the pie plate using a butterknife. Bake on centre rack for 50 minutes or until the centre no longer jiggles. Turn off the oven and cool in a partially-opened oven for 30 minutes. Remove from the oven and let cool completely on a rack. Chill when completely cool. Refrigerate for four hours or overnight before serving.
With sporks.
Parting shots:
my roommate and I actually sitting together at table.
A little "back to school" (not!) shopping yielded these religion-major-appropriate leggings.
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