Lemon Cheesecake

The Lemon Cheese is so good I was just eating it uncooked straight from the bowl… haha, but it tastes just as awesome once cooked! All the vegan cheesecakes I’ve made in the past have called for expensive processed cream cheese, I wanted to make a cheesecake that didn’t require that and was a little more healthier! The rejuvelac takes a few days to make, but if you make the whole recipe of it and have a freezer – just freeze it so you have it on hand, the sourness of the rejuvelac really adds to the cheesecake flavour, but if you want to make this cheesecake today and do not have rejuvelac just use a little bit more lemon juice and the rest being water! I think this cheesecake is one that most people will find it hard to believe it is dairy-free! Use organic, fair-trade/local ingredients where possible =)

10 Lemon Cheesecake
Base:
In a bowl put the following
1 ½ cups of flour
½ cup wholemeal flour (this optional, you can just use 2 cups of the flour of your choice if you would rather, Spelt flour is great! & gluten-free flour works too.)
¼-½ cup of sugar depending on how sweet you would like the base to be (cane sugar, coconut)
Next using your fingers mix in:
¼ cup of vegetable oil
¼ cup of melted coconut oil

Mix well and form into a ball, put the dough in a sealed container in the fridge for about 30mins then press it into a lined pie plate (the plate I used was 9″) I lined the base of the plate and I also lined the walls of the plate with melted coconut oil put you can use baking paper.
Pop it in the oven preheated to 180 degrees fan-bake for about 15-20 minutes; let the base cool before adding the Lemon Cheese to it.

Lemon Cheese:
In a blender/food processor mix the following until smooth
2 cups of semi firm tofu (not silken not hard) – crumbled
1.5 cups of cane sugar (you can use more or less depending on your preference)
½ cup of freshly squeezed lemon juice
½ cup of rejuvelac (find the recipe below)
½ cup coconut cream
¼ cup melted coconut oil
3 tablespoons of arrow root (tapioca flour)
1 ½ teaspoon of lemon rind
1/8 teaspoon salt

Rejuvelac recipe:
In a glass jar put the following:
½ cup of wheat berries (or rye or spelt berries)
1 cup of water

Let it soak overnight before draining and rinsing the next day, put a new cup of water on the berries and continue this process (cleaning water daily) until you see little tails sprouting from the berries, once you see this happing (it took about three days for me, it will depend a lot of the temperature I think) drain and rinse the berries and cover in two cups of water, cover with a cloth and let it sit until the water goes a murky white colour, this is your rejuvelac, strain the water and you can compost the berries (maybe there is something you can do with them, but I haven’t came across anything just yet as this was the 1st time I have made rejuvelac!)

Back to the cake- once the mixture is smooth pour the Lemon Cheese into the base and cook at 180 degrees for about 40 minutes, the edges of the cheese cake should brown a little, now turn off the oven and let the cheesecake sit in the oven until it has completely cooled, you can cut it from the dish and enjoy it like that, or pop it in the fridge for later, or put it in the freezer for a frozen cheesecake!
Mmmm! Delicious!

Enjoy with lots of fresh organic strawberries (-=

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

x Missy

 

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