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Title : Baked Lemon Cheesecake (vegan, oil-free, gluten-free, soy-free, sugar-free)
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Baked Lemon Cheesecake (vegan, oil-free, gluten-free, soy-free, sugar-free)

cheesecake. baked cheesecake. There is nothing like it. Irresistibly rich, dense and creamy, and deliciously sweet with a touch of flavor to tangy cheese. If you have recently switched to a plant-based diet all the food, you may have thought his days baked cheese were finished. I'm here to tell you that the fun has just begun, people.

This cheesecake lemon made with all food ingredients, all natural herbal, but is just as decadent and rich as their conventional counterparts. It is baked to perfection dense but delicious, soft, and melt-in-your-mouth. No sugar, not even agave syrup or maple; This cake is completely healthy cheese sweetened with dates. I added a lot of lemon juice and zest to obtain a natural lemon flavor that is perfect for spring. I've been working on adapting my baked Apple Cheezecakes in a full-sized baked cheese, and I could not be happier with the results!

Like my Apple to cakes baked cheese , I used a little coconut flour to help the company fill, if while still keeping the smooth, creamy texture. Since this is a much bigger pie that my little apple pies, I knew I needed an ingredient more to offer than perfect density. After much debate, I went with my first inclination: stuffing mix cooked beans. Now, I know bean desserts are hidden to 2012, but it worked so well, I decided that I did not care if it was not fresh. It is such a small amount, and beans cannelini are so neutral in flavor, I promise I will not try at all. I swear by my Vitamix, you will not have the flavor of the beans! They magically disappear into that rich filling, you will forget that even used at all.

If you are a great lover of cheesecake, I urge you to give this a try! I can not believe how much this tastes like traditional cheese pie. The only difference is that eating a slice of this cake does not give me the feeling of nausea "disgust" I used to have when eating conventional cheese cake. Sugarless, fat best for you, and completely free of cruelty. Now that's a cheesecake you can feel good!

cheese baked lemon - vegan, sugar free, gluten-free, soy-free, oil free

Adapted from my baked Apple Cheezecakes

Makes one 8 "cake

preparation time: 20 minutes baking time: 45-50 minutes

ingredients:

Crust:

• 3/4 cup raw almonds
• 1/2 cup raw cashews
• oatmeal 1/2 cup
• 4 large medjool dates, pitted
• 3 tablespoons almond or cashew butter
• pinch salt

Filling:

• 1 + 1/4 cup raw cashews, unsalted (soak for at least 2 hours)
• 1 cup unsweetened almond milk
• cannelini 1/2 cup of beans, rinse well very, very well
• 1/4 cup + 1 tablespoon lemon juice ( juice of lemons about 1 and a half)
• zest of 1 lemon
• 8 large medjool dates soft, boneless
• coconut flour 1 tablespoon
• 3 / 4 teaspoon sea salt (I used Celtic)
• 2 teaspoons pure vanilla extract

Instructions:

1. Preheat oven to 325 F. Prepare a tray-shaped 8 "spring oiling with coconut oil. Wrap a strip of aluminum foil around the edge of the pan to prevent burning. See photos below.
2. Add the almonds and cashews in a food processor and process until you have a good meal. Add the butter cashew nuts and dates and process again until a sticky dough, then add a pinch of salt and oats and process again until all stick together. If it is not too sticky, add a teaspoon of water. Press evenly on the springform pan, crusting around the edges. Set aside.
3. For the filling, add all ingredients at high speed blender, and mix. If you have a Vitamix, you'll want to use the tamper to push the ingredients into the blades. Mix for 1-2 minutes until very very soft. Pour into the crust, smoothing the top. I tapped the pan on the counter to level the filling.
4. Place the tray shape spring on top of another baking sheet in the oven and bake for 40-50 minutes, until the filling is firm and lightly browned. Remove from oven and place on a wire rack to cool for at least one hour, preferably 2 hours before slicing. Or cool completely and store covered in the refrigerator until ready to serve. The filling will become stronger in the fridge and then smooth and creamy, once it has been out about 15 minutes or so.

Notes:

1. we had some difficulties to keep the crust from getting too done, but solved the problem by wrapping the outer edge of the springform pan with foil, leaving a small edge on top. This prevented any over-browning along the top edge and around the crust. Also establish the tray shaped spring on top of a cookie sheet. This all helped bake evenly.

   

   No more burnt crust!

2. I recommend using a powerful blender like a Vitamix or Blendtec. high speed mixers will be able to convert those cashews in silk, and handle the thick padding. I tried using my food processor and texture was a bit more texture and slightly grainy, so I would not recommend it. Next on my list is creating a cake that does not require high speed mixer!

Source: feedingyourbeauty.com

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