Vegan Cheesecake

Vegan Cheesecake! Credit: exploreveg.com

Okay, so the other day, we went back to the vegan soul food place in an aforementioned blog post, Soul Vegetarian. We’re so hooked! It’s our new fling, what can I say. Well anyway, indeed again, the food was mind blowing and fantastic. But what I wanted to talk about today was their truly exquisite pastries and desserts that they sell as take-home items. ndvlakjs;lrjaes;lrjaelj Indescribably delicious! What could I possibly say to do these desserts any justice at all?!? NONE. Just go and get some!!

I ordered the blueberry vegan cheesecake while Wilson ordered the chocolate vegan cheesecake. Wow, what sweet nostalgia swept over and became me. *Tear* My momz used to make these wonderful little mini blueberry cheesecakes, and this was the first time I have eaten anything close to that in a long time. So that was a nice little trip down memory lane right therr. But the chocolate cheesecake was……!!!!!!!!!!!!!!!!! Okay, if the blueberry one was going to a Justice concert, then the chocolate one was seeing Daft Punk. Craziness!!!

So keeping in the spirit of this onslaught of vegan cheesecake mania, and in case you are not able to make it out to the best vegan soul food restaurant [tried thus far], I am providing some recipes so you can try it at home!! What what!! Yeah it’s like that….

I found this particular recipe on recipezaar.com which is almost as good of a site as sodelicious.org… har har! Okay bad jokes aside, here goes nuttin:

Vegan Cheesecake
50 min 30 min prep, 12-16 servings per 1 tart

Crust
1/2 cup slivered almonds
2 tablespoons grapeseed oil
4 tablespoons maple syrup
1 cup brown rice flour or whole wheat pastry flour
1/4 teaspoon salt

Filling
14 ounces coconut milk
1 1/2 cups water
1 cup raw sugar
4 tablespoons agar-agar flakes (or nearly 3 tsp agar powder)
1/8 teaspoon turmeric (don’t add more than this as it will affect the taste–it’s purely for colour)
3/4 cup fresh lemon juice
1 1/2 tablespoons lemons, zest of
2 teaspoons vanilla extract
1/4 cup arrowroot

1. Preheat to 350°F Lightly grease a 9″ tart pan.
2. Mix the ingredients together and press into the bottom of the dish.
3. (It is a dryish mix so you can add more oil although it is not necessary).
4. If you’re using a proper metal tart pan, press the dough up the fluted sides.
5. Prick the bottom a few times with a fork.
7. Bake for approx 20 min, until brown.
8. Let cool before adding filling.
9. Dissolve arrowroot in 1/2 cup of water and set aside.
10. Filling: Mix coconut milk, 1 cup of the water, sugar, agar& turmeric into a saucepan.
11. Simmer until agar dissolves (usually takes between 6-8 minutes for flakes, a. little less time for powder–don’t over cook or agar will lose its strength).
12. Stir in the lemon juice, zest & vanilla then bring to a boil.
13. Add the arrowroot/water mixture and boil for one minute.
14. [It’s important to stir throughout as you don’t want the agar to clump up along the bottom of the pan.
15. You’ll feel it thicken up when you add the arrowroot.
16. mix.
17. Pour into the cooled crust and let firm up before serving.

Voila!! Then just add whatever kinds of toppings that your heart is desiring. Honestly, any of ya’ll who actually do try this recipe, please call me over to try some. PLEASE! E-mail, holler, skype me, whatever, we’ll set something up. Because honestly, as much as I’d like to imagine that I’m the kind of gal who enjoys baking, I really don’t have the patience for it. Cooking, okay yes. Baking?! That’s a whole different beast. So all of you bakers, I give it up to you. Big upS!! ‘Nuff respect.