I think it’s about time I acknowledge that I have a problem. An “unnecessary baking” problem. This weekend my roommates went on a couples retreat with their boyfriends, leaving me with an empty apartment. And, while I do relish the rare solitude, I also found myself with absolutely nothing to do.. Solution: I baked vegan cinnamon rolls AND gluten-free cheesecake purely for the sake of occupying my time. That, and I happened to have some cream cheese left over from making cream cheese icing.
Gluten-Free Vegan Cinnamon Rolls
But, this is not where the problem lies. The problem is, I didn’t have anyone to share them with. Granted, the vegan cinnamon rolls were a little too strange for me to consider sharing.. I like eggs in my pastry dough, thank you. Though, I give major props to the baker who invented the recipe. On the other hand, my cheesecake came out much more delectable, in my humble opinion, and I would have been happy to share the love. I guess sharing the recipe will just have to do! As always, I made this recipe up as I went along so, these measurements are approximate. I recommend tasting the batter before baking.. Here are the details:
GLUTEN FREE, BASICALLY CLEAN, MOCHA CHEESECAKE:
Crust:
1 1/2c. Gluten free oats, ground
1/4c. Brown sugar (or stevia with 1/2-1 Tsp molasses)
1/4c. Stevia
1 tsp. Ground Cinnamon
5 Tbsp. Coconut Oil
Filling:
8oz. Tofutti Mock Cream Cheese
8oz Neufchael Cheese
1/3 c. Stevia
2 Tbsp. Agave
2 Eggs
1c. Fat-Free Greek Yogurt
2 Tbsp. Espresso Grounds
1 Tbsp. Coco Powder (add more if you want it to be more chocolaty)
Directions:
1) Mix crust ingredients in a bowl and press into a 10-inch springform pan
2) Bake at 350 F for about 7 min. Allow to cool while mixing filling. Keep oven at 350F.
3) In a large bowl, mix together cheeses, stevia & agave until creamy.
4) Beat in eggs one at a time.
5) Stir in Greek yogurt, espresso grounds & coco powder until blended well. This is the part where you taste test! :d
6) Pour batter over the cooked crust and shake pan to spread evenly.
7) Bake for 20-25 min. or until center jiggles slightly
8) Let cool for about 20 min then store in refrigerator for at least 2 hours.
Makes 8-10 servings.
red_rumson 