this is another recipe from the ultimate uncheese cookbook by jo stepaniak. this is the lemon teaesecake with crunchy granola crust. the crust was awesome, but i didn't think the teasecake was all that great. because it is fairly low in sugar and has millet and cashews as the cheesecake base, it would make a good snack or dessert after your lunch, but i wouldn't serve it at a potlucks or for guests because it isn't very decadent. i used a cookie cutter for presentation purposes. another suggestion is to serve it with fruit on the top, which i would definitely do if i were to serve it for guests. i think kiwi and apricots would go good with this dessert.
other cheez updates: remember that buffalo mostarella (aka donny MOST-arella) i made a month ago? it works okay out of the freezer if you're shredding it for pizza-(you must do this in a frozen state, as the cheez is soft prior to freezing and you can't really shred it) , and it doesn't taste good after it is completely unthawed. it doesn't melt well. if i had to give this cheez a grade it would be a C-.
Mmm, cheesecake.
ReplyDeleteI featured an uncheese cookbook recipe today too! I just love that book, though I agree this sounds a little too healthy for a cheesecake. Millet? I guess it'd be good for post-holiday indulging!
ReplyDeleteI'm on the Peta veg cooking email blast list and today's recipe was an awesome-looking vegan cheesecake with only a couple ingredients — Tofutti cream cheese, sugar, and lemon juice...all baked in a graham cracker crust and topped with cherry pie filling! I can't wait to make it.