Tofu Cheesecake - Lactose Free!

Just when you thought I couldn’t get any crazier!

           

            I was told of this recipe by a former employer - Thea. I thought she was crazy to suggest a 100% tofu cheesecake (that means absolutely no cream cheese, sour cream or cottage cheese etc)! At the time I thought to myself “at least there is a lactose free version of cheesecake should I ever develop a dairy intolerance”, but I would have never contemplated making it until now.

            Lyndsay and I were grocery shopping at Zehrs when we came across a tofu package in the specialty cheeses section. At the time I was contemplating what healthy cheesecake recipe I was going to try next, thus the small royal blue box of tofu inspired me to take it home and attempt to turn it into something delicious …or so I planned.

            I have never enjoyed tofu in the dessert context, so I knew this was going to be a strange, daring experience. My food/nutrition guru idol, Ellyn Satter, suggests that it takes 5 to 20 times or more to accept a new food (1)! I am not sure I am prepared to try this same tofu cheesecake 20 times consecutively, but I will certainly try it a few more times, perhaps incorporating new flavours. Tofu is cool like that. By nature, a more bland food, but if you add something to your tofu or marinate it then it takes on the desired taste. Tofu is made from soy and is a rich source of protein. Four ounces of tofu provides 9.2 grams of protein, that's 18.3% of the daily value for protein, and it comes virtually free of saturated fat (less than 1 gram), and at a cost of only 86 calories (2).

            Making this cheesecake was super easy. I was at my pal Julia’s house when I made it, so not only did I taste test it, but Julia and all her roomies did too. This should lend credibility to my impression of this recipe as it was tested by many peeps much crazier and pickier than me! JK!

            To my surprise, I was the only one who after tasting it was unsure about whether I enjoyed it or not. Everyone else loved it so much they inherited the leftovers form me and I am told it lasted less than 24 hours in their fridge.

            I dare you to try this one at home. The Lemon Tofu Almond Cheesecake Recipe is in my RecipeBook. If you do try it please let us know what you think!

            I guess now that I have done a lactose free cheesecake I am going to have to do a gluten free one. Do I get points for being inclusive to intolerances?!

(1)   http://www.ellynsatter.com/how-children-learn-to-like-new-food-i-37.html

(2)   http://www.whfoods.com/genpage.php?tname=foodspice&dbid=111

Marvellous Peanut Butter Chocolate Microwave Cheesecake

            I didn’t think it was possible either, but I promise it is beyond delicious! This microwave cheesecake takes the cake – no pun intended. As you can imagine, tasting and testing all of these cheesecake recipes is quite likely going to increase the digits of my bathroom scale soon if I don’t stop eating all of the cheesecake I make. Proactively, I made the cheesecake last Friday night and went to a big birthday party (of all women) Saturday with the cheesecake in hand. Though I felt slightly embarrassed as I have never before brought someone a birthday cake with a piece missing already, but I had to make sure it was good. I was practically a god by the time they had taken their first bite, and they all nearly dropped their forks when I told them it was a reduced sugar, low fat cheesecake. Who knew such a delight could exist? Something so tasty and yet not too high in calories or fat!

            The fun part was I adapted this recipe from bff Lyndsay’s Mom’s scrumptious chocolate Oreo crumb microwave cheesecake. Using just a bit of creativity goes a long way. Tip of the day, whenever baking with peanut butter use natural because it has no added sugar, oil or salt! Making it not only a healthier option, but it doesn’t add onto whatever fat or sugar you add to the recipe. Also, for those of you who like me (for the longest time) nearly bent your butter knife in half trying to stir natural peanut butter which has to go in the fridge after you open it (thus it hardens), just microwave it for 20 seconds before you attempt to stir. Warning and disclaimer – remove all foil prior to placing it in the microwave.

            Today, I was introduced to a new mentality of eating. That is a bit of a lie because I had already been introduced to this idea somewhat in the book “the End of Overeating” by David Kessler – a highly recommended read for the nutrition savvy public and professionals. For those Moms out there who have Ellen Satter to thank for getting their tots to munch on brussels sprouts, you will be pleased to thank her again when she says enjoy some chocolate. She is quite the controversial theorist in the food and nutrition education industry. She proposes a new model called the “Eating Competence: ecSatter Model”. Ellen Satter, after 30 years of clinical practices using traditional dietary counselling strategies, suggests that individual’s work with their food tendencies, by emphasizing permission and discipline:

      - The permission to choose enjoyable food and eat it in satisfying amounts.

      - The discipline to have regular and reliable meals and snacks and to pay attention when eating them

( Source and more information at: http://www.ellynsatter.com/information.php?info_id=119)

           

            My thoughts are that a little self-control and creativity when it comes to eating goes a long ways, just like I am attempting with my healthy cheesecake adventure. I would be curious to hear your thoughts on the model or this idea. It would mean if an individual likes to eat at McDonald’s BLD (breakfast, lunch and dinner) they are “allowed” by professionals to do so.

Pumpkin Cheesecake

            Some of my most favourite people in the world come from St. Thomas, Ontario – my soul-mate - Max, favourite actress - Rachel McAdams, and notably my favourite cookbook authors - Janet and Greta Podleski. The following blog is thanks to their recipe “Lovin’ My No-Oven Cheesecake: A light and velvety no-bake pumpkin cheesecake” from their latest cookbook Eat, Shrink and Be Merry.  Despite the fact this was already a “low-fat, healthy” cheesecake, I made a few more modifications and additions to the recipe.

Pumpkins, Cider, and Turkey with Cranberry sauce

            You know Thanksgiving is fast approaching with the return of Starbuck’s delectable Pumpkin Spice Latte – a personal fav. As a student, this holiday is one of my favourites. With Thanksgiving there is no stress over presents, excess decorations or colour co-ordinated family photos. Thanksgiving is a brief, sweet time to gather with loved ones and enjoy some classic North American dishes, such as a large butter-glazed turkey, medley of colourful root vegetables, or the signature pumpkin pie. How could Thanksgiving get any better?

           

            To my surprise and delight I was fortunate enough to stumble upon a recipe for “No oven Cheesecake”. Puzzled as I had never made cheesecake without the use of an oven, I decided to read further than the catchy title. It was a Pumpkin Cheesecake!!! Thanksgiving just got better!!

            My mind was set that I would make this recipe over the Thanksgiving weekend for my loved ones. My enthusiasm was blunted when I realized that I had never tasted a no-oven cheesecake, let alone a pumpkin one! So obviously, I was going to have to have a trial run on my uni friends (aka my guinea pigs).

            Off I went to the best grocer in Guelph – Zehrs, to collect the goods. I spent most of my time in the baking and dairy aisles. I am notorious for label reading, so my ten minute run to the grocery store took slightly that much longer. However, I found a Splenda version of brown sugar - a healthy brown sugar substitute to lower some calories, and I also found a Clubhouse Pumpkin Spice mix, comprised of cinnamon, nutmeg, ginger, and allspice. The spice mixed saved me from having to buy each individually, as well as will serve as potpourris in my room throughout fall! JK!

Numero Uno!

            I mixed the Graham cracker crust for the base of my cheesecake. However, I added a ¼ cup of dried cranberries, ¼ cup of chopped walnuts, ¼ cup of ground flaxseed and a little extra cinnamon. A couple tablespoons of the Splenda Brown Sugar Mix went into the crust. I was thrown off by the strange non-sweet odour of the darker than usual brown sugar, but after having a little taste-test deemed it undoubtedly sugar. Into the fridge went the crust to set for an hour!

Step Two!

            I mixed all the remaining “cheesecake” ingredients as per the recipe’s instructions, though when I went to pour it into the Springform pan I felt it was too thin, so I made the ultimate “NO NO” of baking - I added in extra cream cheese after everything had already been blended. As one could imagine, the cream cheese never blended as smoothly as it would have had it been added with the initial batch of cream cheese. Also, when I poured the mix into the pan it was certainly fuller than I anticipated – nearly overflowing. All I thought was YUMM!

Step 3

            Filled to the brim, I then covered the Springform pan with Ceram wrap and placed it in the fridge to set for the rest of the evening and overnight. The recipe requires at least 8 hours.

            Some would have been appalled, as the following morning I woke up and promptly went to my little kitchenette to decorate my no-bake cheesecake. Thankfully the cheesecake had set.

IMPORTANT: ALWAYS RUN A KNIFE ALONG THE EDGE OF THE SPRINGFORM PAN BEFORE REMOVING THE OUTER RING!

I chose to use whole pecans to garnish, as it is a Pumpkin Cheesecake and a common garnish for pumpkin pie is pecans. After photographing the final product, the most important test remained – the taste test!

            This was a moment of self-discovery for me. I decided that personally there are a couple fundamental elements that comprise cheesecake that I cannot live without:

1. Texture - moist and spongy

2. Taste - strong flavour without a "fatty" flavour

            The pumpkin cheesecake was more jelly-like than a baked cheesecake, so I would not have rated it high on texture. However, the flavour and mouthfeel were sensational!!! This cheesecake offers VERY strong “fall” flavours. Who would have ever thought you could have “seasonal” flavours, but on my palate they are quite apparent.

            Highly recommended recipe! This Pumpkin Cheesecake recipe will astound you by how healthy it is at no expense to the flavour!

Find the recipe in my Recipe Book. View helpful photos of the Pumpkin Cheesecake Making Process in my Photo Gallery.

Happy Turkey Day J

             

                

The Gift of Cheesecake

Happy Birthday to me!

Just over a week ago I turned twenty-one. I have not yet entered the stage of my life where I fear my birthdays (I am only half way there), so I was excited. I think the number sounds very pretty (how vain!), and it is the lucky age at which you may legally consume a martini anywhere in the world!

Late on the date of my birthday, I was surprised from my studying (yes I was doing homework on the day of my birthday – brownie points please!?!). Three of my girlfriends led me blindfolded to the squeaky, uneven cobalt blue table in my basement apartment. When commanded to open my eyes I was delighted with a dark chocolate cheesecake piled high with fresh strawberries and stark white whipped cream. I obviously squealed with delight!



Shocklate Cheesecake

 
My dear friend Lyndsay who managed to create this beautiful birthday cake, coaxed me to slice it and enjoy it that same evening (I have a policy against eating anything heavy at night, but of course cheesecake is exempt from that policy). I was floored by how deliciously smooth this homemade cheesecake was. Along with this silken texture was a rich, pungent cocoa flavour. Lyndsay didn’t hesitate to share that the cheesecake was made from one of my favourite cookbooks, and it was the recipe I was itching to try as soon as an opportunity presented itself.

The best part of this cheesecake is the flavour and mouth-feel it imparts. What’s more is this cheesecake recipe comes from a cookbook that re-creates delicious dishes renowned for their high fat, high sugar, high calories and tweaks the ingredients to make it just a bit better for your health. So not only do I still get my delightful cheesecake, but I also keep out of the confessional. This was made possible by using a low fat Betty Crocker Brownie base, low fat cream cheese, low fat sour cream, 1% cottage cheese and a fat free egg substitute.

This cheesecake is guilt free!!! The only thing you might feel guilty about is your inability to share!

FYI: the last piece of cheesecake just left my freezer last night and as I mentioned earlier… my birthday was just over a week ago.

RELAX: I shared at least half of it ;)  

Check out the Shocklate Cheesecake in my Recipe Book