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Tag Archive: cheesecake

Black and White Cheesecake Bars (gluten-free + vegan)

April 12, 2016 Leave your thoughts Print this page

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Hello everybody! I’m back from my hiatus! Rejoice!

I wish I could say that for the past seven weeks, I’ve been embarking on a journey of self-discovery on a remote island in Kiribati, or working on some fascinating underground project like all of these other food bloggers. Unfortunately, neither has been the case: I’ve been so busy with schoolwork and overwhelmed with the weight of teenage angst that I haven’t had much time to sit down and write out some recipes.

There are times in our lives when a lot of good stuff happens at once, and it’s a fantastic euphoria party 24/7 for days, weeks, sometimes even months. Then there are times in our lives when bad stuff keeps happening, and while it often makes no sense, it proliferates, and it just outright sucks. Then there are times in our lives which are neither, where you’re kinda like an amorphous blob of mashed potatoes drifting through the expanses of space and time.

That last one has basically been me since the beginning of 2016. It’s been such a potato time, I have no other way to describe it. Until the beginning of April (!!!), I had no idea where I was going to college, and the ambiguity of it all made me beyond anxious. As a second semester senior, I no longer need to put forth the same amount of energy into my present academic affairs, so school kinda feels like a waste a lot of days. I’ve never really had a cohesive group of friends (I’m a social jellyfish), and the unintentional cliquey-ness that goes hand-in-hand with senior year has made me feel kinda isolated from my peers. Nothing “bad” has happened to me, per say, but all of the waiting and monotonous repetition has been fatiguing, and I want nothing more than to go off to college.

“Soon enough!” all of my adult and older friends exclaim. I nod apathetically and think to myself, “Not soon enough.”

Well, at least I’m now on spring break, and I finally have some time to sleep and cook and just sit around and be a lump. I made my final college decision a couple of weeks ago, and this fall, I will be attending New York University to study Global Public Health and Food Studies. I couldn’t be more excited to explore one of the most fascinating cities in the world and meet people with all different ethnic backgrounds, gender identities, and life experiences. I’ll be taking classes like Food & Identity and Health and Society in a Global Context, both of which are so up my alley. So many thrilling adventures are about to play out, and all I have to do is wait. Ugh.

In the meantime, at least I have these cheesecake bars!

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I made these on a whim as I was stressing out about approximately 56,784 things. They wound up being delicious and lots of awesome people got to eat them, so that worked out well!

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Just look at these beauties. They’re simply marvelous.

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Another? You got it!

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DaYUMMMMMMMMMMMM!!! (That’s my new catchphrase. I invented it. You like it? No? Okay.)

Print this page

Black and White Cheesecake Bars

Ingredients

Prep Time 4 hr 15 min
Cooking Time 40 min
Total Time
Yield 12-16 bars

FOR THE CRUST:

1 cup of rolled oats, gluten-free if necessary

1 cup of nuts of choice (I recommend almonds or walnuts)

1/2 cup of cocoa powder

Generous pinch of salt

2 tablespoons of unrefined cane sugar

1 tablespoon of maple syrup

1/4 cup + 1 tablespoon of vegetable oil or coconut oil, melted

1 teaspoon of vanilla extract

FOR THE FILLING:

1 cup of raw cashews, soaked in water overnight

1 cup of coconut cream

2 tablespoons of arrowroot powder

1/3 cup of fresh lemon juice

Pinch of salt

1/4 cup of maple syrup

3 ounces of dark chocolate, melted

Directions

FOR THE CRUST:

Preheat the oven to 350 degrees and line an 8 x 8 square baking dish with parchment paper. Set aside.

In the bowl of a food processor, pulse together the oats, nuts, cocoa powder, salt, and sugar until coarse but well-combined, about 30 seconds to a minute. Pour in the maple syrup, oil, and vanilla, and pulse a few more times just to incorporate everything. Take a handful of the crust “dough” and see if it holds together when pinched: if it sticks, proceed. If not, add another teaspoon of oil at a time until it does.

Squish the crust into the prepared pan in a flat, even layer. Bake in the preheated over until hardened and beginning to slightly brown, about 20-25 minutes. Once baked, let cool while you make the filling.

FOR THE FILLING:

Put all of the ingredients (except the chocolate) in a high-speed blender and blend on high until completely creamy, about 2-3 minutes. Taste and adjust for sweetness and tangy-ness as necessary, adding more maple syrup or lemon juice if needed.

Pour out approximately 1/3 of the liquid ingredients into a bowl and add the melted chocolate. Stir to combine and set aside temporarily.

TO ASSEMBLE:

Once the crust is cool, add approximately half of the non-chocolate filling to the pan. Layer about half of the chocolate filling on top, then proceed with the other half of the non-chocolate filling and the other half of the chocolate filling on the very top. Using a duller knife or a few toothpicks, gently swirl the top to marble everything together. Don’t overdo it, or you’ll have a mess!

Bake for 20 minutes, or until the edges seem dry and almost start to change color. Remove from the oven and let cool for at least four hours (preferably overnight) before slicing and eating.


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Looking forward to sharing lots more recipes with y’all in the future, since I now finally have time to do so. 🙂


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Black and White Cheesecake Bars

April 12, 2016 Print this page

Surprise! There’s no “cheese” in this cheesecake: it’s completely dairy-free (and vegan)! The crunchy crust paired with the creamy, slightly tangy filling is a perfect texture combination, and the swirls of chocolate throughout add a wonderful richness that nicely rounds out the dessert.

Inspired by this recipe

Ingredients

Prep Time 4 hr 15 min
Cooking Time 40 min
Total Time
Yield 12-16 bars

FOR THE CRUST:

1 cup of rolled oats, gluten-free if necessary

1 cup of nuts of choice (I recommend almonds or walnuts)

1/2 cup of cocoa powder

Generous pinch of salt

2 tablespoons of unrefined cane sugar

1 tablespoon of maple syrup

1/4 cup + 1 tablespoon of vegetable oil or coconut oil, melted

1 teaspoon of vanilla extract

FOR THE FILLING:

1 cup of raw cashews, soaked in water overnight

1 cup of coconut cream

2 tablespoons of arrowroot powder

1/3 cup of fresh lemon juice

Pinch of salt

1/4 cup of maple syrup

3 ounces of dark chocolate, melted

Directions

FOR THE CRUST:

Preheat the oven to 350 degrees and line an 8 x 8 square baking dish with parchment paper. Set aside.

In the bowl of a food processor, pulse together the oats, nuts, cocoa powder, salt, and sugar until coarse but well-combined, about 30 seconds to a minute. Pour in the maple syrup, oil, and vanilla, and pulse a few more times just to incorporate everything. Take a handful of the crust “dough” and see if it holds together when pinched: if it sticks, proceed. If not, add another teaspoon of oil at a time until it does.

Squish the crust into the prepared pan in a flat, even layer. Bake in the preheated over until hardened and beginning to slightly brown, about 20-25 minutes. Once baked, let cool while you make the filling.

FOR THE FILLING:

Put all of the ingredients (except the chocolate) in a high-speed blender and blend on high until completely creamy, about 2-3 minutes. Taste and adjust for sweetness and tangy-ness as necessary, adding more maple syrup or lemon juice if needed.

Pour out approximately 1/3 of the liquid ingredients into a bowl and add the melted chocolate. Stir to combine and set aside temporarily.

TO ASSEMBLE:

Once the crust is cool, add approximately half of the non-chocolate filling to the pan. Layer about half of the chocolate filling on top, then proceed with the other half of the non-chocolate filling and the other half of the chocolate filling on the very top. Using a duller knife or a few toothpicks, gently swirl the top to marble everything together. Don’t overdo it, or you’ll have a mess!

Bake for 20 minutes, or until the edges seem dry and almost start to change color. Remove from the oven and let cool for at least four hours (preferably overnight) before slicing and eating.


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Blueberry Cheesecake Ice Cream (vegan)

May 20, 2014 Print this page

If you’re looking for a sweet, filling treat for the last weeks of spring, this is a great choice for those who like ice cream AND cheesecake. It will also be great later in the summer, once blueberry season finally comes. 

Ingredients

Prep Time 12 hr
Cooking Time 20 min
Total Time 12 hr 20 min
Yield 6-8 servings

FOR THE ICE CREAM BASE:

1 1/2 cups of raw cashews

2 cups of full-fat coconut milk

The juice of 2 lemons (about 1/4 cup)

1/2 cup + 2 tablespoons maple syrup or coconut nectar (or honey if not vegan)

1/3 cup of coconut oil, melted

2 heaping tablespoons of arrowroot powder

2 1/2 tablespoons of vanilla extract

1/2 teaspoon of salt

FOR THE BLUEBERRY SAUCE:

10 ounces of blueberries, thawed if frozen (I used wild blueberries)

2 tablespoons of unrefined cane sugar or coconut sugar

A small squeeze of lemon juice

1 tablespoon of arrowroot powder

A pinch of cinnamon

A pinch of salt

FOR THE COOKIE CRUMBS:

1 cup of blanched, slivered almonds

2 tablespoons of coconut oil

1 tablespoon of maple syrup

A pinch of cinnamon

A pinch of salt

Directions

FOR THE ICE CREAM BASE: 

First, soak the raw cashews in a water bath overnight. Come morning, strain them and give them a quick rinse under cold water.

Combine them in the blender with the coconut milk,  lemon juice, maple syrup, coconut oil, arrowroot powder, vanilla extract, and salt. Blend on high until nice and creamy, then transfer to a small saucepan.

Whisking vigorously over medium-low heat, bring the “ice cream” mixture to a bubble. Once you see little bubbles float to the surface, turn the heat down to low and whisk until thickened, about 4 more minutes.

Remove from the heat and press through a fine-mesh strainer to remove any clumps. Put in the fridge to cool down for at least 4 hours, longer if you have the time.

FOR THE BLUEBERRY SAUCE:

In a small saucepan, combine the blueberries and the liquid that accumulated while they were thawing (or 1/4 cup of water) with the unrefined cane sugar, lemon juice, arrowroot powder, cinnamon, and salt. Use a spoon to break up the bigger berries and bring to a boil.

Reduce the heat to low and cook until thickened, about 10 minutes longer. Transfer to a bowl and pop in the fridge for at least 4 hours.

FOR THE COOKIE CRUMBS:

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In the bowl of a food processor, combine the blanched, slivered almonds with the coconut oil, maple syrup, cinnamon, and salt. Pulse to combine, then transfer to the prepared baking sheet.

Squish the “dough” into a large, flat disk using wet hands and gentle pressure. Bake until the edges turn golden brown, about 10 to 12 minutes, and be careful not to burn!

Using your hands, crumble the giant cookie into tiny little pieces. Let sit on the counter to cool until you are ready to make the ice cream.

TO ASSEMBLE:

When all of the ingredients are cooled. pour the ice cream base (NOT the blueberries) into the ice cream maker. Follow your manufacturer’s instructions for how long to churn; for me, it took about 15 minutes. During the last five minutes of churning, pour in one half of the blueberry mixture, followed by the majority of the cookie crumbs when two minutes remain.

Scoop out the ice cream into a large glass dish and swirl the remaining blueberry sauce on the top. Add the remaining cookie crumbles, too.

Freeze until solid, about 4 hours, and transfer to the fridge for 1 hour before you’d like to serve.


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Blueberry Cheesecake Ice Cream (gluten-free + vegan)

May 20, 2014 Leave your thoughts Print this page

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I have finally mastered the art of the vegan cheesecake. It’s taken, er, over a year, but I’ve finally created a dairy-less product that actually tastes like sweet-yet-tangy cheese.

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There are a few secrets to a successful ice cream, but my number one piece of advice is always to add STUFF. By stuff, I mean chocolate, swirls, crunchy things, chewy things, salty things…anything that can provide textual and flavor contrast.

While the ice cream base tastes delicious on its own (I often find myself licking the spoon in the process), add-ins make everything better. Especially when those add-ins are sweet, sticky wild blueberries and crunchy, toasty cookie crumbs. Ben and Jerry were onto something as they started dumping in brownie pieces and candy bars into their ice cream!

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See that swirl action? I love the contrast of the purple and white against the nearly-black of the blueberries and golden-brown of the cookie crumbs.

So, I have a little secret to share: I want to open my own COMPLETELY vegan and gluten-free ice cream parlor. Maybe not today or next year, but sometime and some point in the future, preferably somewhere warm where fresh food can be grown year-round. I want the flavors to be creative yet delicious, and the ingredients to be as local as possible with the growing seasons in mind. It’s a little difficult to think about in somewhere like Connecticut (where very little grows from the beginning of November to sometime in April), but perhaps out in California or on Hawaii. (Hey, a girl can dream!)

It’s just an idea, of which I have many. But for now, I just enjoy testing (and eating) a crapload of ice cream.

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If you’re looking for a sweet, filling treat for the last weeks of spring, this is a great choice for those who like ice cream AND cheesecake. It will also be great later in the summer, once blueberry season finally comes. Think about how delicious it will be with fresh, overly-ripe berries…yum…

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Ready to get ice-cream making? I hope so! Let’s get started.

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First, soak 1 1/2 cups of raw cashews in a water bath overnight. Come morning, strain them and give them a quick rinse under cold water.

Combine them in the blender with 2 cups of full-fat coconut milk, the juice of 2 lemons (about 1/4 cup), 1/2 cup + 2 tablespoons of maple syrup or coconut nectar (or honey if not vegan), 1/3 cup of melted coconut oil, 2 heaping tablespoons of arrowroot powder, 2 1/2 tablespoons of vanilla extract, and 1/2 teaspoon of salt.

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Blend on high until nice and creamy, then transfer to a small saucepan.

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Whisking vigorously over medium-low heat, bring the “ice cream” mixture to a bubble. Once you see little bubbles float to the surface, turn the heat down to low and whisk until thickened, about 4 more minutes.

Remove from the heat and press through a fine-mesh strainer to remove any clumps. Put in the fridge to cool down for at least 4 hours, longer if you have the time.

Next, make the blueberry sauce.

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Today, I decided to use a 10-ounce bag of wild blueberries because they’re adorable and packed with flavor. You can also use regular blueberries, too, and if they are frozen, you should thaw them at room temperature for at least 30 minutes before making the sauce.

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In a small saucepan, combine the blueberries and the liquid that accumulated while they were thawing (or 1/4 cup of water) with 2 tablespoons of unrefined cane sugar or coconut sugar, a small squeeze of lemon juice, 1 tablespoon of arrowroot powder, a pinch of cinnamon, and a pinch of salt. Use a spoon to break up the bigger berries and bring to a boil.

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Reduce the heat to low and cook until thickened, about 10 minutes longer. Transfer to a bowl and pop in the fridge for at least 4 hours.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

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In the bowl of a food processor, combine 1 cup of blanched, slivered almonds with 2 tablespoons of coconut oil, 1 tablespoon of maple syrup, a pinch of cinnamon, and a pinch of salt. Pulse to combine, then transfer to the prepared baking sheet.

Squish the “dough” into a large, flat disk using wet hands and gentle pressure. Bake until the edges turn golden brown, about 10 to 12 minutes, and be careful not to burn!

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Using your hands, crumble the giant cookie into tiny little pieces. Let sit on the counter to cool until you are ready to make the ice cream.

When all of the ingredients are cooled. pour the ice cream base (NOT the blueberries) into the ice cream maker. Follow your manufacturer’s instructions for how long to churn; for me, it took about 15 minutes. During the last five minutes of churning, pour in one half of the blueberry mixture, followed by the majority of the cookie crumbs when two minutes remain.

Scoop out the ice cream into a large glass dish and swirl the remaining blueberry sauce on the top. Add the remaining cookie crumbles, too!

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Freeze until solid, about 4 hours, and transfer to the fridge for 1 hour before you’d like to serve. (Because of the lemon juice and the water from the blueberries, this ice cream is a bit prone to iciness–putting it in the fridge to “warm up” helps with thawing!)

Enjoy all of that fruity, toasty, tart goodness…

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What is your favorite berry? Leave me a comment here or on Facebook and let me know!


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