Sunday, December 30, 2012

Holiday Cheesecake

Christmas was not the same this year because my baby brother was not home. He calls once a week for 10 minutes, and I am usually not around when he calls. We have been writing back and forth and he seems to be doing well. When we sat down to have dessert on Christmas we all wrote him a letter--- why there are pens with my pie haha! This was my first attempt at a vegan cheesecake.... well actually any cheesecake. It turned out pretty good! I found the original recipe from fatfreevegan.com and modified it.



Vegan Eggnog Cheesecake
 Ingredients:

  •  12.3 ounce package extra firm silken tofu
  • 8 ounce vegan cream cheese
  • 1/2 cup vegan eggnog
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 tbs lemon juice
  • 3 tbs brandy
  • 1/2 tsp vanilla
  • 1/2 tsp nutmeg
  • 3 tbs cornstarch
  • egg replacer for 1 egg
  • 1 prepared graham cracker crust
Directions: 



  1. Preheat the oven to 350 F. Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth. Add the sugar and eggnog, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except crust) and process until completely smooth, about 3 more minutes. Pour into the pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
  2. Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better). Serve sprinkled with additional grated nutmeg.
Post Pie Nap

apologize for being MIA lately. I really am busier than ever. I work 7 days a week and often 10-12 hour days. Coaching is going very well though! We have 2 months left in the HS boys swim season. Here is a picture of my team on Christmas Eve. I dressed Miki up as Santa and brought them come cookies. 


They are just a great group of boys. I will be able to post more often after February when season is over! Hope you all have a safe and happy new year :)
-Em