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RECIPE: Pear, Bleu Cheese & Walnut Mini Cheesecakes

14th Mar 12 (Wed) Leave a comment

Due to its proximity to March 14th (3/14), for Eugene Veggie Supper Club this month, I set our theme as PIE.  Pie beats out cake any day of the week, in my mind.  Cheesecake is a misnomer if I ever heard of one; so I dreamt up this recipe from a basic “normal” no-bake cheesecake recipe…

Pear, Bleu Cheese & Walnut
.

Mini-Cheesecakes (no-bake)

Ingredients:
makes about 12 to 14 mini-cheesecakes

  • 12 mini-graham crusts (they come in 6-packs, or make your own small or large)
    —–
  • 8 oz. cream cheese or neufchâtel
  • 4 oz. bleu cheese crumbles
  • 1/2 cup sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 can of pears (in their own juice – not syrup) with about 1/2 of the juice from the canned pears
  • 1 small (4 oz) container of diced pears (for blending)
    Dole makes snack-cup sized diced pears
  • 8 oz. heavy whipping cream
    —–
  • 1 small (4 oz) container of diced pears (for garnish)
  • candied walnuts (for garnish)
  • arugula (for garnish)

Steps:

  1. Combine cheeses, sugar, juices, extracts, and pears into a food processor or blender.  Mix until smooth.
  2. Add heavy whipping cream and mix until fluffy.
  3. Scoop filling into crust(s) and chill for at least 3 hours.
  4. Garnish with extra diced pears, walnuts & arugula right before serving.  Enjoy!

Prep time: 15-20 minutes, chill 3+ hours
Nutritional Info (per serving): With Crust: 280 calories, Fat 17g, Protein 4g. Without Crust: 170 cal, Fat 12g, Protein 3g.

This recipe is surprisingly easy to make.  You can make your own crust, candy your own walnuts, etc – but there’s definitely no dire need.  These cheesecakes could easily be make into a larger cheesecake as well (just use a bigger crust, the filling would be the same).  It’s a beautiful mix of savory and sweet.

This is a mainly music-based blog (in fact my Puscifer Portland 3/14 review is coming shortly after their show). If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

Happy Pi(e) Day!

~Dan – np: Stabat AkishNebulos

The first thousand digits of Pi… π = 3.1415926535897932384626433832795028841971693993751058209749445923078164062862 0899862803482534211706798214808651328230664709384460955058223172535940812848111745028410270193852110555964462
294895493038196442881097566593344612847564823378678316527120190914564856692346034861045432664821339360726024 9141273724587006606315588174881520920962829254091715364367892590360011330530548820466521384146951941511609433 05727036575959195309218611738193261179310511854807446237996274956735188575272489122793818301194912983367336244 0656643086021394946395224737190702179860943702770539217176293176752384674818467669405132000568127145263560827785771342757789609173 6371787214684409012249534301465495853710507922796892589235420199561121290219608640344181598136297747713099605 18707211349999998372978049951059731732816096318595024459455346908302642522308253344685035261931188171010003137838752886587533208381 420617177669147303598253490428755468731159562863882353787593751957781857780532171226806613001927876611195909216420198

RECIPE: Easy Pumpkin Cheesecake

5th Nov 11 (Sat) 2 comments

A little belated, but for the Gonzalo Bergara Quartet house concert, there was a potluck element, and I brought…

Pumpkin Cheesecake

Makes 6-8 servings

Ingredients:

  • 2 (8 ounce) cream cheese containers
    there are good vegan options, like Tofutti Better than Cream Cheese
  • 3/4 cup sugar
  • 1 small pie pumpkin (roasted) or 1 (15 ounce) can pumpkin puree
  • 2 teaspoons pumpkin pie spice (cinnamon, ginger, all-spice, nutmeg mixture)
  • 1 graham cracker crust – prepared or homemade
  • optional: whipped topping

Steps: prep time ~10 minutes, cook/cool time varies

  1. Preheat oven to 350 degrees F.
  2. Beat cream cheese until soft. Add in sugar, and continue mixing.
  3. Add in pumpkin and pumpkin pie spice.
  4. Pour into prepared crust, and bake for 35-40 minutes until soft but still set in the center.
  5. Let cool for 1 hour, then refrigerate for 3+ hours.

Since the above recipe is fairly remedial ( but still delicious), if you want to “fancy” it up… here’s a great, more complicated recipe with a ginger-pecan crust and sugared pumpkin seeds!  Hat-tip to Panda le Chef for passing on that fancier recipe (I’ll have to try it soon).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – Peter Mulvey & David GoodrichNine Days Wonder


RECIPE: Raw Cheesecake with Blueberry Topping

21st Feb 10 (Sun) 4 comments

Raw Cheesecake
with Blueberry Topping


(photo by koko)

For this month’s Vegetarian Supper Club in Eugene, Oregon, we had a challenge.  One of the members has a ton of allergies, and we thought it would be a fun challenge to make only dishes that she can eat.  Her allergies range from soy to dairy to some nuts to citrus to mushroom to eggplant to potatoes and much more… and, yeah, this is a vegetarian supper club.

So, what to make?  Well, every time I thought of something, there was always one thing in the recipe that she couldn’t do.  Until… we came across a raw cheesecake recipe…

Raw Vegan Cheesecake
makes one cheesecake

  • 2 cups macadamia nuts
  • ½ cup pitted medjool dates
  • ¼ cup dried coconut (I used unsweetened)
  • 1½ cups cashews
  • 6 Tbl coconut oil (melted to a liquid)
  • ¼ cup raw agave nectar
  • Seeds from 1 vanilla bean
  • ¼ cup lime juice (or replace with other liquid)

Place macadamia nuts and cashews in two separate bowls. Cover each with cold water and soak for 4 hours. Rinse, drain, set aside.

Pulse the macadamia nuts and dates in the food processor to a sticky, crumb-like consistency. Sprinkle dried coconut on the bottom of an 8” pie plate. Press macadamia nut mixture onto it, to form a crust.

Place cashews, agave nectar, coconut oil, 6 tbs water, and lime juice in the food processor. Scrape seeds from vanilla bean into the food processor. Puree until smooth and then pour onto crust. Freeze 1 to 2 hours, or until firm. Slice while frozen, but defrost on counter or in the fridge. Top with berries and enjoy!

NOTE: The innards came about ½ inch from the top of the shell.  If you want solely a cheesecake without a fruit or other topping, I’d recommend upping all of the inside ingredients by about 33% (i.e.- 2 cups cashews as the base, pull out your algebra skillz for the rest).

Blueberry Sauce
makes 1½ to 2 cups

  • 2 cups blueberries
  • 1 cup water
  • ½ cup sugar
  • ¼ tsp salt
  • 2 Tbl cornstarch
  • 4 Tbl water
  • 1 Tbl butter substitute (I used coconut oil due to my friend’s allergies)

Combine the blueberries, water, sugar, and salt in a medium saucepan. Bring mixture to a boil and simmer gently for 15 minutes. While simmering, mash the berries slightly with a potato masher. Mix the cornstarch into water. With the blueberries still simmering, slowly stir in the cornstarch mixture. Continue to stir for at least two minutes. Remove from heat and stir in butter.

This topping will likely work with other fruit besides blueberries – such as strawberries, raspberries, yourmomberries, et cetera…

This is a mainly music-based blog.  If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, and cute olive penguins at THIS LINK.

If you’re only here for the music… well, stay tuned.  I have five concerts coming up this week.  Yep, you read that correctly.  Five.

~Dan – np: Medeski Martin & WoodRadiolarians III

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