Chocolate Chip Cheesecake

I can’t believe it has been more than two weeks since my last post!  I have missed my little blog but have been trying to bake less in the New Year since everyone in my household overindulged during the Holiday season.  I figure it is about time to break those Resolutions and get back to eating the good stuff though.

I think you might want to start with this cheesecake, it is amazing!  The filling is very dense and studded with mini chocolate chips.  The crust is made from gluten free chocolate cookies and instant coffee.  I think this might be the best egg-less cheesecake I have ever made and I will definitely be making it again soon.  Make this a day ahead of serving since it needs to chill overnight for the best texture.

Chocolate Chip Cheesecake

Adapted from The Food Network Magazine

Crust:

10oz gluten free chocolate cookies (I used Nana’s Fudge Cookie Bites, but you can use your favorite)

1/4 cup sugar

1 Tbsp instant coffee

6 Tbsp melted butter

Pre-heat the oven to 350*F.  Grind cookies and sugar in food processor.  Add the instant coffee to the melted butter and mix until the coffee is dissolved.  Add the butter to the food processor and mix until all the crumbs are moist.  Pour into 10″ spring form pan and pat evenly along the bottom (don’t try to press crumbs up the sides or they will fall and you will have a really thick edge.)  Bake for 8-10 minutes and then let cool while you make the filling.

Filling:

1 pkg aseptic firm silken tofu

1 1/2 lbs cream cheese (3 8oz pkgs)

1 cup sugar

1 cup mascarpone

1 tsp vanilla

1/4 tsp salt

1 cup mini chocolate chips plus 1/2 cup for decoration

In a food processor or with your mixer, blend the tofu until smooth.  Add the cream cheese, sugar and mascarpone and blend until smooth and well incorporated, make sure you scrape down the sides of the bowl a couple of times.  Add the vanilla and salt and blend again briefly until well mixed.  Fold in the chocolate chips and pour into your prepared crust.  Bake at 350*F for 65-70 minutes, the center will still be very jiggly but the top will have just started to darken when it is done.   Let cool overnight in the refrigerator.   Before you serve the cheesecake, melt the remaining 1/2 cup of chocolate chips in the microwave for 30 seconds and then stir until smooth, pour into a plastic sandwich bag and snip off one corner.  Use this to drizzle the chocolate over the cake in a decorative pattern.   Serves 8-10.

Blueberry Slump with Vegan Coffee Ice Cream

My parents were cleaning out the freezer last weekend and found a bunch of wild Maine blueberries that we had forgotten were in there.  When I say a bunch I mean it too, there must be 15 quart bags of berries.  I figured I better get baking quick!  So first off I made my grandmother’s Blueberry Slump.  What is a slump?  I checked Wikipedia but couldn’t find it so I went to the Food Dictionary at epicurious and found this definition:

slump An old-fashioned New England dessert of fruit, usually berries, topped with biscuit dough and stewed until the biscuit topping is cooked through. Also called grunt .

It is a very easy dessert, the most time is spent on making the biscuit dough.   You can use fresh or frozen blueberries and serve it with whip cream or ice cream.  The typical thing to serve it with is vanilla ice cream but in my family we love it with coffee ice cream.  I have been wanting to try making some soy ice cream in my new ice cream maker (yes, I finally broke down and bought one on eBay.)  I read a bunch of recipes online and decided to try my hand at it.  Most of them are based on either tofu or soy yogurt and I started mine with the recipe found here.  It came out pretty good, creamy and strong coffee flavor.  I think I will try a yogurt based ice cream next to see if there is a texture difference.

It is supposed to be cold here in New Hampshire the next couple of days so dig out your frozen blueberries and make some nice hot slump!  I promise it tastes better than the name implies.

Blueberry Slump

Blueberry Slump

2 quarts blueberries

2-4 Tbsp. Sweetener of your choice, I used 2 Tbsp of Agave but sugar, maple syrup or even Splenda would work.

Stew blueberries down until they have all popped and are boiling.  If they seems like them might stick you can add a Tbsp or two of water in the bottom of the pan.

2 cups all-purpose or white wheat flour

2 tsp. baking powder

1 Tbsp. sugar

1/4 tsp. salt

6 Tbsp. butter or margarine

1 cup milk or soy milk

Sift together the flour, baking powder, sugar and salt.  Cut in the butter or margarine until the crumbs are the size of peas.  Quickly mix in the milk until the dough just holds together.  Spoon the dough on top of the boiling berries in large spoonfuls, depending on the size of your pot you might not be able to fit all the dough in, I was left with one spoonful that didn’t fit.  Cover the pan and set the heat to low, cook for 10 minutes.  Uncover the pan and cook for 10 more minutes.  Take off the heat and let cool for a few minutes before serving.  Serves 6-8.

Vegan Coffee Ice Cream

1 box Mori-Nu Firm Silken Tofu

1 cup soy creamer

1/3 cup agave

1 tsp. vanilla

2 Tbsp. instant coffee

Mix all ingredients in a blender.  Freeze according to you ice cream makers directions.  Makes 1 quart.

Mocha Chip Ice Cream

I had to give the ice cream maker I borrowed back to my aunt but I made one last batch before I packed it up.  I love coffee and chocolate together and decided to whip up a quick batch of Mocha Chip ice cream.  I used the Ben & Jerry’s Sweet Cream Base #2 and added my flavors before throwing it in the ice cream maker.  It came out perfect, very creamy and very flavorful. 

Mocha Chip Ice Cream Cone

Mocha Chip Ice Cream

2 cups Heavy Cream

2/3 cup Half and Half

3/4 cup sugar

3 tsp cocoa powder

2 Tbsp instant coffee

1/2 cup mini chocolate chips

Wisk together the creams, sugar, cocoa and coffee.   Freeze in your machine acording to manufactures directions adding the chocolate chips during the last few minutes.  Makes a little more than a quart.