Friday, March 21, 2014
Random Food Fridays - Mo' Betta Cheesecake
My dear friend, Miss Paula is just one of many friends with a gluten sensitivity. I'm not sure why this happens to so many people these days, but it seems to be a cold, hard fact. I want my treats to be yummy and to make my friends feel happy without feeling yucky. Because of this, I'm always on the look out for good and real food gluten free recipes. I found the inspiration for this one on Pinterest. It is from a blog called Honey and Figs. Consuelo calls them Clean Eating Strawberry Cheesecake Bars. She even suggest them for a yummy and healthy breakfast. I followed her methods, for the most part, but used what I had on hand and also had to fill in some of the blanks. For example, she doesn't tell us what size pan to use and many of the measurements and ingredients are European, as she lives in Spain. One of the great things about being comfortable in the kitchen is taking an inspiration and going forward with your own knowledge and ingredients. Please check out Consuelo's lovely blog and try either version of this luscious treat.
Mo' Betta Cheesecake
13 medjool dates and water to cover
1 1/2 cups Nature's Path Pumpkin Flax Plus Granola
1/4 cup raw cashews
1/4 cup melted coconut oil
1 carton of low-fat cottage cheese, 16 oz.
8 oz. reduced fat cream cheese (Neufchatel)
1/4 cup raw honey, warmed
1 tsp. vanilla extract
1 envelope of unflavored gelatin and 5 tbsp. water, divided
Start by preparing the crust. Place the dates in a bowl of warm water and let them soak for 10 minutes. Meanwhile, you can get everything into place. Line the bottom of an 8 X 8 inch pan with parchment paper, leaving the parchment out on two sides to form a handle to lift the cheesecake out when it is set.
Pit the dates and place them in a food processor with a bit of the soaking water. Pulse until they start to break down. Add the granola and cashews and pulse until well combined and the pieces are pretty small. With the food processor running, drizzle in the melted coconut oil. When the dough begins to form a ball, it is done. Oil your hands with a bit of the coconut oil and move the dough into the bottom of the paper-lined dish. Press the dough out to a uniform thickness. Set aside.
Place 3 tbsp. of cold water in a small bowl. Sprinkle with the gelatin and allow to soften. Start the kettle.
For the filling, place the cottage cheese and cream cheese in the (washed out) food processor bowl and pulse until smooth. add the vanilla and warmed honey by drizzling it in while the motor is running. (I found that when I added room temp honey, the processor blades launched the mass at the inner edge of the bowl, where it stuck like glue.) Add 2 tbsp. boiling water to the softened gelatin and stir until very smooth. Blend the gelatin mixture into the cheese mixture until all is uniformly smooth. Scoop the filling out onto the prepared crust. Smooth, cover and refrigerate 4 hours or over night.
To serve, use the paper to lift the cheesecake out of the pan and place it on a flat serving dish. Cut into squares. Conseulo said her's made 12 servings. That is a bit unrealistic in my world. I got 9 squares out of mine. Serve topped with fresh or preserved fruit.