Finally, Cheesecake!

It has been a very long time since I was able to make myself cheesecake that was safe for me to eat! So, when I found a cream cheese substitute that I liked, I needed to find a way to use it! I found a recipe to make GF graham crackers, but was hesitant to try it.

 

Finally, I found S'moreables! I knew they existed, but had never found them in the store. I was very nervous about how they would taste, but I've had great experiences with this brand. I decided to buy a bunch of them so I would definitely have enough for a graham cracker crust.

 

 

 

I ate one cracker just to test it out and I was so happily surprised. So I got started with the crust by crushing the rest of the package in a ziplock bag. They are thicker than graham crackers, so I had a harder time getting them crushed up as much as I would prefer. I let MMM try one of the bigger chunks left and he was also surprised at the similarity to glutinous grahams!

 

 

 

 

 

I added sugar and melted DF butter to the crumbs to make the crust. I did the best I could to make the crust evenly spread out in the springform pan, but the larger chunks unfortunately did make it more difficult.

 

 

 

With the crust ready, I started working on the filling. "Better than Cream Cheese" is the cream cheese substitute I mentioned earlier. It is made from tofu! I was so surprised the first time I tried it with bagels. I was thrilled to get one thing back on my food list. I was, however, less than convinced that it would make a decent cheese cake. Lo and behold, I actually found a cheesecake recipe specifically using this brand!

I used two containers of Better than Cream Cheese. I really could have used at least four, but it is pretty expensive so I opted for a thinner version for my first try at this recipe.

 

 

The website I found with the recipe really just gave general concepts without specific measurements. So, according to the website, I added some lemon juice, vanilla extract, sugar, and a little salt and mixed it all together with my blender. I tasted it quickly and was so beyond happy with the result. It was sweet without being overwhelming. And so light and fluffy!

 

 

 

 

 

After 30 minutes!

With the filling in my springform pan, I put it in my toaster oven for just over 30 minutes at 325 degrees. I could see it gently bubbling through the oven door.

 

I let the cheesecake cool on the counter for a few minutes before allowing it to chill in the refridgerator for an hour.

And here is the result! I am so pleased with the outcome. Both MMM and my mom were delightfully surprised as well. It has been such a long time since I've eaten real cheesecake, it would be impossible to say if it tastes relatively similar. My mom declared that while it might not taste exactly like a cheesecake, it was still a delicious dessert! I think I'll be doing a happy dance for the rest of the night.