First of all make sure you check out the Almanac of Eats, very cool blogger eating her way through the national food holiday day by day...dedication!
Now for my story. After deciding to do this I also decided I needed to make time for the gym because I have been eating a lot of deliciousness lately and I haven't been working it off...lets not forget about the wedding dress fitting I have in a little over a month! Went to The River Valley Club fully intending to do a spinning class and get there and realize I forgot a water bottle AND have no money with me to buy one...damn! There is no way I can do a spinning class without being able to hydrate. Plan B time. Because of a shoulder injury I incurred while at work I have been super nervous about working out my shoulders...today was the day to get over that. I did loads of pushups and various pull-ups and then some cardio on the treadmill. NOW...I feel it is sort of okay to eat cheesecake.
Went to Hannaford and got all of my ingredients EXCEPT for one thing...frustrating! I then had to drive to another grocery store (The Co-op) and thankfully they had it. So now all ingredients are gathered...time to head back and get cooking!
Ingredients for crust:
- 1 cup graham cracker crumbs (make sure lactose free-not all brands are)
- 1/2 cup ginger snap crumbs (my special ingredient, I think it adds some really great flavor)
- 1/4 cup granulated sugar
- 5 tablespoons melted Earth Balance vegan "butter"
Ingredients for filling: (will make enough for 2 actually)
- 32oz of Tofutti soy cream cheese
- 12oz Tofutti non-dairy sour cream - this is the one I had to hunt down
- 2 eggs, beaten
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 3/4 cups granulated sugar
Cherry topping: (oh oooh lala!)
- 4 cups pitted tart red cherries (I used canned in water because it is off season for fresh cherries)
- 1 cup granulated sugar
- 1/4 cup cornstarch
Directions for crust:
- Set oven to pre-heat to 350F
- melt butter (I set on the burner that vents the oven)
- Make graham crackers and ginger snaps into fine crumbs and add to a medium bowl.
- Add in sugar
- Pour in completely melted butter and mix all ingredients together with a fork
- Empty mixture into pie plate and press evenly against sides and bottom
- Bake in oven for 8-10 minutes, remove and set aside
Directions for filling: (I did the cherry topping first)
- Combine all ingredients into a sauce pan and cook on low, stirring the whole while until smoothish...it will start to thicken.
- Carefully pour into the crust, leaving enough room for the cherry topping
Directions for cherry topping:
- If you are using fresh cherries you want to put them in a saucepan till they re-lease their juicy-ness and then bring that to a simmer.
- If you are using canned cherries they have been processed so that water they are in contains a lot of their juice so DO NOT STRAIN.
- Bring either to a simmer (cover saucepan)
- Add sugar and cornstarch and fully combine.
- Reduce to lowest heat that will cause it to simmer.
- The cherries and juice will thicken (allow to thicken pretty well)
- Remove from heat and let cool.
- Add to top of cheesecake filling.
- Place into oven at 350F for 30 minutes.
- Remove from oven and cool in fridge until ready to serve. (takes awhile!)
The cheesecake filling is a recipe from: The Cheesecake Factory. Jesse was home earlier than normal today (YAY!!!) I hope some day his normal schedule brings him home when the sun is still up and not almost midnight. BUT, he was very distracting :-p I didn't take pictures of things I normally would have, sorry!
We decided to bust into the cheesecake early since it's getting late and it's still warm. Very yummy :) So excited to try pumpkin cheesecake this fall!
Jesse: "Surprisingly good, crust is awesome too." (and this coming from the guy who HATES tofu)