Bryanna's Vegan "Buttered" Rum Cheezecake

Cakes - Cheesecake - -

• Crumb Crust
  • 2 cups dried or toasted breadcrumbs
  • 6 tablespoons brown sugar
  • 4 tablespoons melted Earth Balance
• Filling
  • 2 x 12.3 ounce boxes of extra-firm SILKEN tofu
  • 3/4 cup raw brazil nuts, ground finely in a food processor, mini-chopper or coffee/spice mill
  • 3/4 cups vegan sugar
  • 6 tablespoons rum OR 1 tablespoon rum extract plus 5 tablespoons white grape juice or apple juice
  • 3 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
• Butterscotch Sauce
  • 1/3 cup corn syrup (you can buy organic now) or brown rice syrup
  • 1/2 cup plus 2 tablespoons brown sugar
  • 2 tablespoons Earth Balance
  • 1/8 teaspoon salt
  • 1/3 cup rich soymilk (such as Vitasoy or Soy dream) or Silk organic soy creamer
  • 1/4 teaspoon pure vanilla extract
• Toppings
  • 1/2 cup raisins plumped in 2 tablespoons rum OR in 1 teaspoon rum extract plus 2 tablespoons white grape juice or apple juice
  • 1 cup toasted pecan halves
  • 2 ripe broiled bananas (peel, cut in half lengthwise, sprinkle with brown sugar and broil until sugar is bubbly) (optional)
  
  METHOD
  Preheat the oven to 325F.

  Mix the breadcrumbs with the brown sugar and melted Earth Balance and press onto the bottom of a lightly-oiled 10" round cake pan or 9" springform pan. Bake 5 minutes and remove from oven.

  Place the filling ingredients (make sure that the Brazil nuts are ground as directed) in a food processor or blender and blend until VERY smooth (be patient). Pour into the crust. Bake 60 minutes, or until the filling is set and slightly cracked around the edges. Cool on a rack, then refrigerate for about four hours before serving.

  To make the sauce, bring the syrup, brown sugar, Earth Balance, and salt to a boil in a heavy saucepan and boil over medium heat, stirring contantly, until the consistency of heavy syrup.

  Remove from heat and cool a bit. Heat the soymilk or creamer just until warm. Whisk into the syrup along with vanilla. Add the plumped raisins to the sauce.

  To serve, top each serving of cheezecake with some of the sauce and sprinkle with toasted pecans. If you like, top the cake with the broiled bananas, cut into slices, before topping with the sauce.

  
  NOTES
  Makes one 9-10 inch cheezecake

  Recipe provided by Bryanna Clark Grogan

  posted by Bryanna Clark Grogan

  • 

  
  [View All]
  [post a new comment]

  ---