View Full Version : Defrosting Cheesecake
11-28-2010, 03:41 PM
Does anyone have a good basic cheesecake recipe that will not become runny when defrosted.
What is the best thickener to hold it together. We can build the recipe around it.
11-28-2010, 04:04 PM
Would you be willing to use liquid lecithin as an emulsifier and binder? The recipes I have the most success with and that have the best true cheesecake texture all use 2-3 Tablespoons of liquid soy lecithin per 10" cheesecake.
11-28-2010, 04:22 PM
Is it a raw product.
11-28-2010, 04:23 PM
Perhaps I should not even consider that as it is for a restaurant and someone may have an allergy.
11-28-2010, 04:34 PM
It is not a raw product. It is sold as a supplement in health food stores and used by non-raw folks in smoothies.
I heard there is a new product that is raw, it is a lecithin made from sunflower. I haven't seen it or tried it yet.
If you don't want to go the lecithin route, there are other options. When making a cheesecake for potlucks I take a small portion or two out before I add the lecithin. It still sets up fine, just doesn't get as firm.
Got any cacao butter?
11-28-2010, 04:52 PM
White Chocolate Cheesecake
1 3/4 cup dry almonds
5 T. cacao powder
3 1/2 oz date paste (by weight) (puree dates in fp until forms a ball)
1 t. liquid vanilla* see below
1/8 t. salt
Process all ingredients in food processor just until mixture holds together when pressed and breaks cleanly. Grease the inside of springform pan with coconut oil. Press crust gently into bottom on pan. Note: I like to insert the bottom plate of pan in upside down so the plate is completely flat. Makes it easier when serving.
3 cups cashews (soaked 4-6 hours in filtered water, then rinsed)
2 cups almond milk
3 T. lemon juice
3/4 cup agave syrup
4 T. liquid vanilla *see below
1/4 t. salt
1/2 cup melted cacao butter (about 1 1/2 cups grated cacao butter melts to 1/2 cup)
1/4 cup melted coconut oil
3 T. liquid lecithin (optional, adds firmness and texture)
Add cashews, almond milk, lemon juice, agave, vanilla, and salt to high-speed blender. Blend until smooth and creamy. While blender is turned on pour in in melted cacao butter, melted coconut oil, and lecithin. Continue blending until well incorporated. Pour into pan on top of crust.
Set in freezer for 1 hour. Remove from freezer and put in fridge. Let set up several hours or overnight.
To remove from pan, run a knife around edge of springform pan, then release spring. Makes 16 servings.
Store covered. Will keep in fridge at least four days.
* Vanilla liquid - 3 whole vanilla bean pods, chopped and blended in high-speed blender with 1 cup water. Blend until smooth and slightly warm. Stores in fridge for 1 week. If substituting standard vanilla extract use about 1/2 the amounts called for.
11-28-2010, 04:57 PM
Forgot to mention, it will keep in the freezer. Slice it frozen and let individual pieces thaw in the fridge. It will get soft, but won't melt at room temp.
From "Sweet Gratitude - A New World of Raw Desserts"
11-28-2010, 06:13 PM
I have been googling it and there are a few raw cheesecake recipes that use it so we are going to investigate it further.
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