Baked Key-Lime Cheesecake
(Other flavors can be made using this same base, so if you'd like to get creative..tag me!)
Total Serving: 1 pan (8 inches or 20 cm pictured)
Total Time: 35-40 minutes
Ingredients: For the crust: 1 cup pecans 1 tsp vanilla extract 1 tsp salt 3-4 medjool dates 1 cup rolled oats (I used quick cooking and steel cut mixed) 1/4 cup water
For the filling: 1 block of tofu 3 tBsp vanilla extract 1 cup of young coconut pulp 1/3 cup of full fat coconut milk (can omit if you only want coconut pulp or no added fats) Zest and juice of 1 and 1/2 limes 1 tsp salt 5-6 medjool dates Directions:
1) Preheat the oven to 350°F (176°C). 2) Add the ingredients listed for the crust into a blender.
3) Blend until pulverized.
4) Then on a spring pan, form the base of the crust using your fingers or a bowl by thinly 5) flattening it to the shape of the pan and around the sides of the pan up to ~one inch in height.
6) Bake the crust for ~5 minutes.
7) Meanwhile, into the same blender combine all of the ingredients listed for the filling.
8) Break the tofu into crumbles in order to help the blender out.
9) Blend all together until you achieve a creamy consistency.
10) Pour the filling onto the baked crust.
11) Carefully, lift the pan ~1 inch from the counter and drop the pan back onto the counter. 12) Repeat this process a couple more times. This is to release any bubbles from the filling.
13) Bake at 350°F for 30-32 min until the filling has completely set and turned slightly golden (as seen in the picture).
14) Let it cool and set before cutting.
Optional: *Garnish with thinly sliced lemons and mixed berries
*Berry compote: Add 1 cup of mixed berries into a small pot and let it simmer on low heat until desired syrup like consistency. Pour over top of baked cheesecake. *If you wish to stick to a heart-friendly whole food diet and do not wish to add any coconut fat you can omit both the young coconut milk pulp and coconut milk. I have made this recipe without using these two ingredients and it did not sacrifice any flavor!
Notes: * I actually used extra firm tofu versus silken dessert tofu that is more commonly used, but the consistency was still perfect! However, if you have silken tofu on hand then I'd prefer you use that to achieve an even more silky texture.
*I did not use a spring pan, but if you would like to display the cheesecake on a cake stand, then a spring pan would be ideal in order to lift the surrounding edges to free the cake.
*This recipe can be recreated using different flavors. I've made a german chocolate ganache cheesecake by substituting the lemon juice/zest with 1 cup of melted chocolate chips and topped topping with more drizzled melted chocolate and toasted coconut flakes. Another Flavor I've made is strawberry cheesecake by adding 1 cup of strawberries and 1/2 cup of beet juice (for color) to the original recipe.
Nutrition Profile: Soy: By now, you guys know how big a fan I am of this incredibly nutrient packed food. It's truly a gift from nature. It comes in so many different forms--fermented or not with a wide range of health benefits including but not limited to hormone balance (contrary to popular belief), to reducing the risk of certain cancers. See below if you'd like to nerd out on the research. :)
Studies referenced: Post on health benefits and addressing common myths of Soy: Click Here!