MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Italian Cashewcotta Cheesecake
Categories: Cheescakes, Vegan
Yield: 12 Servings

MMMMM-------------------------CHEESECAKE------------------------------
1 c Unsalted cashews; unroasted
24 oz Extra-firm tofu
- (Mori-Nu recommended);
- drained
2 tb Coconut oil; softened
2 c Powdered sugar
2 tb Lemon juice
1 tb White rum or brandy
1 tb Corn starch
1/2 ts Orange extract -OR-
1 Orange; grated zest of
1/2 ts Lemon extract -OR-
1 Lemon; grated zest of
1/4 ts Salt
2 tb Powdered sugar; for
-sprinkling; (optional)

MMMMM----------------BALSAMIC STRAWBERRY TOPPING---------------------
1 pt Fresh strawberries
2 tb Sugar
2 ts Balsamic vinegar or
- white balsamic vinegar;
- good quality

Cheesecake:

In a small bowl cover the cashews with 2" of hot water and soak
overnight or until cashews are very soft and hard bits remain.
Preheat oven to 350?F. Spray the insides of an 8" round baking pan
or four 4" mini-springform pans with cooking oil spray. Line the
bottom with a round of parchment paper to cut to fit the bottom of
the pan. Drain the cashews, transfer them to a blender, and blend
until the mixture is completely smooth; depending on how powerful the
blender is this can take 1 to 3 minutes. Add the remaining
ingredients to the blender, except for the 2 tb powdered sugar, pulse
until very smooth, and use a rubber spatula to scrape down the sides
of the blender frequently. Pour the batter into the prepared pan and
use a rubber spatula to get every last drop of the batter from the
blender into the pan. Lift the pan a few inches off the kitchen
counter and drop a few times to help release some of the larger air
bubbles from the batter. Bake for 50 to 55 minutes, or until the top
of the cake feels firm and the edges are just starting to turn golden.

For mini-cheesecakes, bake for 25 minutes, check the top of the cakes
for firmness, and continue to bake for 5 to 8 minutes longer if
necessary.

Remove from the oven and set on a wire rack to cool for 25 minutes.

Run a knife around the edges of the cake and stretch a piece of
plastic wrap on top of the pan. Place a large dish on top of the pan
and invert the cake pan. Tap the bottom of the pan a few times to
release the cake, lift the pan, and peel off the parchment paper. Now
place a serving dish on top of the cake and invert one more time,
then remove the plastic wrap from the top of the cake.

If using mini-springform pans, remove the outer ring and use a
spatula to lift cakes off the metal bottoms and transfer to serving
plates.

Optional:

Sprinkle the top with 2 tb powdered sugar (sift the powder through a
wire mesh sieve and gently tap it over the top of the cake for a
pretty dusting).

Store the cheesecake tightly wrapped in the refrigerator.

Balsamic Strawberry Topping:

Clean the strawberries and remove the stems. Slice them into thin,
1/4" slices and combine with remaining ingredients. Set aside for 3
minutes before serving.

To use frozen strawberries, slice unthawed berries, combine with the
remaining ingredients and stir occasionally until the berries are
completely thawed.

Tip:

Place the topping on individual slices as you serve them. Topping the
whole cheesecake at once means that any leftover cake will end up
soggy and pink.

Recipe FROM: Vegan Eats World by Terry Home Romero

Recipe FROM: <https://web.archive.org/web/20180907084819/
http://www.savvyvegetarian.com/vegetarian-recipes/
cashewcotta-cheesecake-balsamic-strawberry-topping.php>

MMMMM


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