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How To make Creamy New York Cheesecake (Ovo Lacto)
2 (32oz) cartons Non-Fat plain
Yogurt 1/2 c Honey
2 ts Vanilla
4 tb Arrowroot
5 Egg whites
Day before drain yogurt to make Yogurt Cheese. ( I used cheesecloth pulled tightly over a large bowl and secured the cheesecloth with a big rubberband just under the rim and then dumped the yogurt on top of the cheesecloth and let the liquid drain into the bowl, voila, yogurt cheese!!) Preheat oven to 300 degrees. Prepare Basic Graham Cracker Crust below in a springform pan and chill while preparing the cheesecake. With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended. Pour filling into chilled graham cracker crust. Bake at 300 degrees for 60-75 minutes, until center is set and surface is lightly browned. Remove from oven, cool to room temperature, refrigerate several hours until thoroughly chilled. Posted by "Shanks, Mira L." to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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No-Bake Lemon Cheesecake | SO VEGAN
Creamy, light and zesty, this vegan no-bake lemon cheesecake is a staple in the So Vegan household!
This recipe was actually featured in the BBC Good Food magazine last year, but we’ve only just got around to sharing it with you guys because we’ve been so busy working on our cookbook (sorry!).
This cheesecake is so simple. No baking, no complicated steps and easy-to-find ingredients. It’s perfect for dinner parties and it’s a real show stopper that’ll impress all your friends
Enjoy!
Roxy & Ben
- Ingredients -
300g vegan biscuits
3 tbsp coconut oil, melted
450g raw cashews
75ml maple syrup
1 tsp vanilla extract
5 lemons
2 x 400ml tins good quality coconut milk
Pinch of salt
- Method -
Place the 2 tins of coconut milk in the fridge to set the cream. This can take between an hour and three hours depending on much fat is in the coconut milk.
Soak the cashews in hot water for 1 hour.
Process the vegan biscuits and coconut oil in a food processor until fine. Then transfer to a cake tin and press down with a glass for an even and firm base. Leave the cake tin to one side.
Remove the coconut tins from the fridge and scoop out the coconut cream that has settled on the top. Transfer the coconut cream to a blender and discard the coconut water or use it in another recipe.
Add the cashews, maple syrup, juice of 4 lemons, zest of 4 lemons, vanilla extract, and salt to the blender, and blend until smooth. You may need to do this in two batches if your blender is too small to contain all the ingredients.
Pour the cheesecake mix on top of the biscuit base and tap the tin to level out the mixture.
Place the cheesecake in the freezer for two hours so it becomes nice and firm.
Meanwhile prepare the lemon decoration by peeling the remaining lemon, then slicing the peel into 1 mm thick slices.
Remove the cheesecake from the freezer 20 minutes before serving.
Gently remove the cheesecake from the tin and place on a serving plate. Then sprinkle the slices of lemon peel on top.
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聖誕大餐精選:忌廉芝士田螺天使麵 10分鐘有得食 | 聖誕食好野 | 食譜 |《王子煮場》
繼冬至要食好餸後,緊接來臨聖誕溫馨時光!雖然今年需留家抗疫,但在家過節時亦不忘繼續享受美食。今年的《王子煮場》為大家帶來一味簡單的「忌廉芝士田螺天使麵」,和家人朋友在家過節的時候,可以輕鬆炮製美味餐點。
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