Chick Pea Cheesecake Recipe

-

Chick Pea Cheesecake Recipe Fancy Picture
bestvegetarianveganrecipes.blogspot.com

 This is a dessert I never would've dreamt up just a year ago. But ever since I learned how to make chocolate chip cookies with chick peas, I've been experimenting with using them in all sorts of other recipes. In this case, an irresistible marble cheesecake. 

The more amazing part, besides the use of chick peas in a cheesecake, is the fact that it's actually very easy to make. And unlike traditional cheesecake recipes, it's nearly foolproof. 

This recipe is egg-free and sugar-free, but not dairy free. Vegan cream cheese would probably work, but I have yet to try it. 

Ingredients for Filling
1 can chick peas, thoroughly rinsed
1 room temp 8 oz block of cream cheese
2/3 cups allulose
1 1/2 tbls cocoa powder
1 tbl vanilla extract
2 tbls baking powder
1 tsp salt
1-2 tbls almond milk

Ingredients for Crust
1 cup old fashioned oats
1/2 cup roasted almonds
1/2 cup allulose
1 tbl almond milk
1.2 tsp salt

Make the crust first because it'll be easier to rinse out your food processor in order to then make the filling. 

Buzz up the oats, almonds, salt and allulose until you get a crumbly mixture. Add the almond milk and pulse until you have a slightly moist crumb. Depending on the moisture in the other ingredients you may need slightly more almond milk. Just add it very slowly. You want the crumb just moist enough to stick together. You can add more almond milk 1 tsp at a time if needed to achieve the right consistency. 

Spray a 7-8 inch baking pan with non-stick spray. Aluminum works best for a crunchy crust. You can also coat a glass pan with aluminum foil pressed into it to achieve the same result. 

Press your crust mixture firmly and evenly in the pan covering the entire bottom and letting it ride up the sides slightly.  Set aside. 

Add the cream cheese, chick peas, allulose, salt, baking powder and vanilla to the food processor. Buzz until thick and creamy. It's important to make sure you process it enough so that the chick peas are fully integrated. You don't want pieces of chick pea in your finished cheesecake.

Add the almond milk  and process until a still thick, but slightly loose batter is formed. 

Put 1/4 of this mixture into a small bowl and stir in the cocoa powder. Set aside. 

Pour the non cocoa cheesecake batter into your pan with the crust. 

Randomly add a few dollops at time of the chocolate mix to the top and use a toothpick to swirl it in. Repeating until you're satisfied with how it looks. 

Bake at 350 F for 30-35. It will be mostly set, but still slightly tender. 

Allow to cool. 

Then add to the fridge and chill for at least 4 hours to firm up. It needs to be firmly set if you want to be able to cut nice, neat pieces. 

Enjoy your chocolate marble chick pea cheesecake. I know I enjoyed mine! 




Comments

Post a Comment

Popular posts from this blog

Vegan Spicy Curry Vinaigrette Recipe

-
Image
I was thinking about ways to make classic curry lighter and more summery. A flash idea that I had was curry vinaigrette. Eliminate the heavy coconut milk. Forego thick tomato based sauce. Replace the base with a vinegar based dressing.  What I came up with is this.  Curry Vinaigrette Ingredients 1/4 cup red wine vinegar 2 tbls olive oil 3 cloves garlic, minced 1 jalapeno, minced 1 habanero, minced 2 tsps curry powder 2 tsps salt Heat all ingredients in a small sauce pan until the liquid begins to boil. Reduce heat and simmer for 5 minutes.  Pour hot vinaigrette over prepared vegetable/bean mix that you've chosen to curry. Stir to combine and coat.  Allow to cool/absorb for at least 10 minutes.  It's kind of a hybrid quick pickle and vinaigrette dressing. Perfect for when you want something light, but flavorful. 
Read more

Hummus Mac and Cheese

-
As I was eating my salad with hummus dressing this afternoon I accidentally discovered yet another awesome way to use hummus. My hummus and salad and some macaroni got all mixed up together with some nutri yeast and vinegar. It was an amazing accident. Hummus is a culinary chameleon! It is a vegan dream. It does so much. Fills so many voids. Mayonnaise, butter, salad dressing, and now mac and cheese. I know it sounds crazy, but it works. I wasn't trying to make this happen. It was just serendipity. There are numerous ideas already out there about making 'vegan mac and cheese', many of which are quite good. But I've yet to find any that incorporate hummus into the mix. And let me tell you, it's the perfect addition. It adds that rich, creamy texture that is expected of the classic comfort food. I'd even venture to say, that while it wouldn't fool people into thinking it is actual mac and cheese, it would please anyone enough that they'd be quite conte...
Read more

Easy Vegan Garlic Sauce (No Tofu) Recipe

-
Image
I recently learned that many of the foods that I consume on the regular are iodine blocking. While these foods are generally considered beneficial and good for a person, they do have some properties that can have negative effects. Particularly when consumed often and for those who may have a genetic predisposition toward hypothyroidism.  My mother had an underactive thyroid.  I noticed some of the tell tale symptoms appearing for myself.  That is when I did a little research and discovered that cruciferous vegetables and soy can inhibit iodine absorption. And since an animal product free diet means iodine intake is somewhat limited, I figured that maybe I had to cut back a little on tofu. I was eating a lot of it thinking the extra protein would be helpful. Guess I was wrong about that.  So, I started coming up with new ideas for sauces and purees that didn't use tofu.  Don't get me wrong. I think tofu is great. But I suppose too much of anything is not good....
Read more