Watch the World Burn

It’s the contrarian in me, but I must admit, I love a recipe that’s meant to go wrong. Flawed by design, it tells you right in the title that it won’t turn out according to standard procedure. Burnt Basque Cheesecake has been high on my list for just that reason. Baking to golden brown perfection is not the goal here: You want to push it further, right over the edge of the cliff into dark, smoldering, ashes.

Okay, the results aren’t that dire, but the top is definitely edging into “blackened” territory, which I usually take as a euphemism for being exceedingly overcooked. It’s a good thing, in this case, to stand back and watch the world burn- Or at least, the contents of your springform pan. That darkly lacquered surface contains volumes of flavor, intense and arresting, like the slightly bitter edge to properly caramelized sugar. It takes the bite out of strong sweetness, creating harmonious balance throughout the dessert.

Inside lies soft, tender custard, gently tangy like any proper cheesecake filling. If anything, the extreme external heat keeps the center even more pillow-like, cooking it to the bare minimum necessary to set and slice. It’s not a classic beauty, but quite possibly the best kind of cheesecake, for those who care more about flavor than shallow aesthetics.

Don’t be afraid to turn up the heat and immolate your hard work in that fiery oven. This particular baptism by fire isn’t a painful lesson to learn.

Continue reading “Watch the World Burn” →

April 2, 2021February 19, 2021

Hannah (BitterSweet)9 Comments

Now Schmear This

Turn any day into a special occasion with little bite-sized cheesecakes, every bit as rich and luscious as a thick slice but quicker, easier, and ideal for a more intimate gathering. In fact, with these beauties on tap, I wouldn’t hesitate to throw a party for one.

I was lucky enough to snag an early sample of Treeline’s new cream cheese and it was love at first schmear. The cashew-based spread is very creamy and smooth, with a finish that tastes clean, buttery, and definitely rich. The flavor is on point; mild, delicately nuanced, both subtly savory and sweet at once. Easily one of the best options on the market so far, no matter your dietary preferences.

It’s not a dead-ringer for dairy, but quite possibly even better. Beyond slathering it on bagels and toast, it works perfectly in recipes. In fact, it excels in baking since there aren’t any additives, stabilizers or gums. Nothing but pure creamy indulgence here in these mini cheesecakes, from crust to cream topping.

Even if you can’t track down the brand, don’t sleep on these tried-and-true classic treats. Get the recipe details over at GoDairyFree.org and celebrate the everyday, any day.

May 27, 2019May 30, 2019

Hannah (BitterSweet)4 Comments

A Cheesecake for the Ages

Now synonymous with New York, the Americanized cheesecake as we know it has only been around for about a century, beginning life a mere shadow of the dense and rich dessert it became. In fact, cheesecake originated sometime around 1500 BCE, from the hands of inventive ancient Greeks and Romans, frequently used as offerings to the gods. This rendition merely combined soft cheese with flour and baked it into submission; pastry bases only emerged sometime in the first century, with sweeteners joining into the mix shortly thereafter. From that point forward, there was no stopping it. Today it might look like the explosion of cupcakes or other trendy food crazes, but of course, without the aid of social media, the cheesecake’s popularity spread at a glacial pace. Eventually reaching the hands of more creative bakers, various cultures developed their own unique approaches, utilizing various cheeses, flours, spices, and eventually, fruits and chocolates. We’ve come a long way, baby.

I’d like to think that the evolution of the cheesecake isn’t yet over. There’s still so much left to explore through the medium of tangy cream cheese perched atop a cookie-like base. In fact, going by that very loose description, why does it need to be a full-fledged cake at all? Can’t we bring it back from the edge of decadence and debauchery, back a bit closer to it’s more humble, less saccharine beginnings? I’m not suggesting we whip up a batch of salty cheese nuggets, but just consider a cheesecake fit for everyday eating, perhaps with a few nutritional benefits to speak of.

I bristle at the overused turn of phrase, but it really is true; you can finally have your cheesecake and eat it, too! Re-imagined for the 21st century, the illustrious dessert has been stripped of all its highfalutin’ frippery and restored back to its original brilliance, suitable for the commoner and the gods alike. Simple squares replace the traditional wedge, making a knife and fork unnecessary for enjoyment.

What’s not so plain to see is that underneath the hood, these luscious bars conceal a considerable dose of plant-based protein, furnished by vegan strawberry protein powder. Simultaneously bolstering the structure of this snack and contributing volumes of fresh, fruity flavor, the powder’s inherent sweetness considerably reduces the need for added sugar. Remarkably flavorful, it really nails the flavor of ripe strawberries simmered down into a rich spread, condensed into a satisfying, wholesome package.

Oh, and most importantly of all, did I mention that the finished treats taste amazing? Sure, these brilliant little squares may be a far cry from what the ancient Greeks and Romans had in mind when they first invented the concept, but let’s be honest; they couldn’t even dream up a treat this heavenly, even if it was the food of the gods.

Yield: Makes 12 – 16 Bars

Strawberry Protein Cheesecake Bars

Name: Strawberry Protein Cheesecake Bars
Prep time: 15 min
Cook time: 1 h
Total time: 5 h 15 min
Yield: 12
Cuisine: American
Ingredients: 3 Tablespoons Olive Oil; 2 Tablespoons Water; 1/4 Cup Coconut or Dark Brown Sugar, Firmly Packed; 3/4 Cups Quick-Cooking Oats; 1/2 Cup White Whole Wheat or All-Purpose Flour; 1/4 Teaspoon Ground Ginger; 1/4 Teaspoon Salt; 1 1 12-Ounce Package Extra-Firm Silken Tofu; 1 (8-Ounce) Container Vegan Cream Cheese; 1/2 Cup Vegan Strawberry Protein Powder; 1/3 Cup + 1/4 Cup Strawberry Jam or Preserves, Divided; 2 Tablespoons Lemon Juice; 1 Teaspoon Vanilla Extract

Healthy enough to pass for a balanced breakfast but still as rich and creamy as a full-fledged dessert, these protein cheesecake bars make no compromises for flavor.

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 4 hours

Total Time 5 hours 15 minutes

Ingredients

Oatmeal Cookie Crust:

3 Tablespoons Olive Oil
2 Tablespoons Water
1/4 Cup Coconut or Dark Brown Sugar, Firmly Packed
3/4 Cups Quick-Cooking Oats
1/2 Cup White Whole Wheat or All-Purpose Flour
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Salt

Protein-Packed Strawberry Cheesecake Filling:

1 1 12-Ounce Package Extra-Firm Silken Tofu
1 (8-Ounce) Container Vegan Cream Cheese
1/2 Cup Vegan Strawberry Protein Powder
1/3 Cup + 1/4 Cup Strawberry Jam or Preserves, Divided
2 Tablespoons Lemon Juice
1 Teaspoon Vanilla Extract

Instructions

Preheat your oven to 350 degrees and line an 8×8-inch square baking dish with aluminum foil. Lightly grease and set aside.
Whisk together the olive oil, water, and sugar in a medium-sized bowl before adding in the remaining dry ingredients for the crust. Stir well to combine and form a cohesive but slightly crumbly dough. Transfer the mixture into your prepared pans; using lightly moistened hands, press it into the bottom of your pan so that it’s in one even layer. Bake 15 – 18 minutes until lightly browned and let cool.
Meanwhile, prepare the filling by first draining the tofu of any excess water before tossing it into your food processor or blender. Puree thoroughly until completely smooth. Add in the cream cheese and pulse to incorporate. Scrape down the sides and blend again, ensuring that no lumps remain before adding the protein powder, 1/3 cup of the strawberry jam, lemon juice, and vanilla. Blend thoroughly until completely smooth and creamy.
Pour the cheesecake filling on top of the par-baked crust, and smooth out the top with your spatula. Tap it gently on the counter a few times to knock out any air bubbles. Take the remaining 1/4 cup of strawberry jam and spoon dollops all over the surface. Use a flat knife or spatula to gently marble and swirl the jam throughout, being careful not to disturb the crust underneath.
Bake for 40 – 45 minutes, until the edges appear set but the center remains ever so slightly wobbly when tapped. It will continue to firm up as it cools.
Let cool completely before moving it into the refrigerator, where it will continue to solidify until it can finally be sliced into bars, after a minimum of 4 hours.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 138Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 46mgCarbohydrates: 19gFiber: 2gSugar: 4gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

June 23, 2016December 12, 2021

Hannah (BitterSweet)15 Comments

Earthy Elegance

As an avid baker and dessert-lover, it may come as a surprise that the greatest indulgence I can think of is eating something sweet that I didn’t make myself. While I enjoy the process and crave the creative control that starting from scratch always brings, a truly decadent experience is one that doesn’t require any work. Although I always get exactly what I want when I make my own birthday cake, I must admit that there are times when I wish I could just sit back and relax, leaving the heavy whisking to someone else. That’s precisely where Earth Cafe comes in, online purveyors of fully prepared, ready-to-eat, raw, vegan cheesecakes. It’s the stuff that dreams are made of, especially for a vegan eater who grew up in the days of cardboard bran muffins being peddled as “dessert,” for lack of better options. Balancing out wholesome ingredients with decadent flavors, the result promises to impress all palates. There truly is a taste for everyone, and I was lucky enough to snag a bite of four popular flavors.

Impeccable, perfectly applied ultramarine stripes adorn the top of the Find Your Thrill on Blueberry Hill Cheesecake. Whole berries rest near the bottom, adding a punch of fresh, full-bodied berry flavor while the cheesecake base remains fairly plain. Lacking in typical cheesecake tang, I might describe it more as a somewhat firmer cream pie instead. It may be the most visually striking of the bunch, but I felt it left the most to be desired in tasting.

Pale, dusty pink and redolent of vanilla and berries, Strawberry Fields Forever Cheesecake bears a strikingly bright, fresh flavor, just as promised. More of a custard consistency than traditional cheesecake, the soft bite was perfectly silky-smooth and creamy. Incredibly rich, even I could only manage half a slice at most before reaching my limit, and I don’t mess around when it comes to the last course of a meal. Most regrettably though, it was stunningly, almost stupefyingly sweet. It comes as an initial shock to the system, tasting almost like a wedge of berry frosting at first taste, especially after a savory supper. For those who would rather a candy than a cake, this might just deliver exactly that sensation.

Things got much better from here on out. Adorned with graceful decorative swirls, Rockin’ Raspberry Cheesecake definitely had a rhythm and jive all its own. Super sweet raspberry flavor infused this slice, much like homemade jam. The intact raspberry seeds are actually a nice touch here, adding some textural interest and reinforcing the fresh, raw concept, all while managing to make themselves sparse enough to resist sticking in your teeth.

For me, the sleeper hit of the batch was the unassuming Who’s Your Daddy? Carob Mousse Pie. Slightly firmer in texture than the other slices, it isn’t some sad attempt at replacing chocolate, but a whole new world of flavor, complex and delicious in its own right. Tasting primarily of dates and caramel, with warm, woodsy notes reminiscent of chicory to round the whole slice out, it could convert a carob-hater with ease. All it needs is a light sprinkle of flaky sea salt to really take this treat over the top.

Since I do work with dessert so often and have developed some strong opinions on the matter, I would definitely suggest that these assessments be taken with a pinch of salt (perhaps literally, too.) Your mileage may vary, especially when it comes to your level of preferred sweetness. The only way to find out for sure is to give Earth Cafe a taste for yourself! Enter the coupon code “SAVE15” at checkout to snag- You guessed it- a 15% discount off your order.

From one baker to many others, there is no shame in indulging in a prepared dessert, especially when it’s as good as any one of these luxurious slices.

These product were provided by the manufacturer free of charge for the sake of this review, but I was not paid for my time or opinions.

November 24, 2014November 25, 2014

Hannah (BitterSweet)18 Comments

Cheesecake For a Sweet New Year

Even to the seasoned eater approaching new cuisines with an open mind, it can still be difficult to fully embrace something that falls well outside of established norms. Far beyond unexpected flavor combinations or uncommon ingredients, raw “uncooking” essentially turns the entire concept of hot food preparation on its head. Largely due to a lack of exposure, the concept remains abstract at best for most of the world, which I’m quickly learning is a real shame.

Working with the incredibly talented Gena Hamshaw on her upcoming cookbook has open my eyes, radically changing the way I view raw foods in general. Rather than the crazy gourmet raw foods we so often see in fine restaurants, the heart and soul of raw edibles is more about ease and straight-forward ingredients that are manipulated as little as possible. Inspired by her revolutionary recipes, I couldn’t stop thinking in the raw when it came time to craft my annual Rosh Hashanah dessert.

Apples and honey, the symbol of a sweet New Year, are almost painfully common flavors for the occasion, but a fresh approach to the presentation makes it taste new and exciting once more. Building the dessert on a crust made of dried apples and nuts, the apple flavor is intense, concentrated down into a small package, and packing a huge punch in even tiny wedges.

What can you use for vegan honey?

For the honey component, it may or may not pass the scrutiny of the raw police, but nothing can even touch the floral sweetness of Bee-Free Honee. I had the pleasure of reviewing it for Laika Magazine a million moons ago, or so it feels, and have been hooked ever since. Dark agave can substitute in a pinch, but nothing else comes close to the incredibly accurate flavor that this honee bears, without the input of a single bee. Besides, what could be better for the holiday than a “honey” that is in fact made out of apples? There’s something quite poetic about that synchronicity.

Is that a red onion on top?!

Long story short: No. That’s a case of “do as I say, not what I do.” Walking in the door of my Nana’s house with cheesecake in hand, everyone who laid eyes on the original presentation feared that I had topped my treat with slivers of raw red onion. Immediately scrapping that concept and grabbing the first green apple I found, thin half-moons were much more visually pleasing, and the different color helped erase that initial unsavory impression. As I’ve now learned, this is an opportunity to leave the fancy garnishes at home. The rich flavors will speak for themselves.

Yield: Makes 12 - 14 Servings

Raw Apples and Honey Cheesecake

Building the dessert on a crust made of dried apples and nuts, the apple flavor is intense, concentrated down into a small package, and packing a huge punch in even tiny wedges.

Prep Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

Apple-Pecan Crust:

1 Cup Chopped Raw Pecans
1 Cup Dried Apple Rings, Firmly Packed
2 Large Medjool Dates, Pitted
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt

Honey-Vanilla Bean Cheesecake Filling:

1 Cup Raw Macadamia Nuts, Soaked for at least 6 Hours
1 Cup Raw Cashew Pieces, Soaked for at least 6 Hours
3 Ounces (6 Tablespoons) 100% Pure, Food-Grade Cocoa Butter, Melted
1/2 Cup Vegan Honey or Light Agave Nectar
1/4 Cup Lemon Juice
1 Whole Vanilla Bean

To Garnish (Optional):

1 Large Green Apple
1 Tablespoon Lemon Juice

Instructions

For the crust, start by tossing the pecans into your food processor with the s-blade installed. Pulse thoroughly until the nuts are mostly broken down into a fairly fine but coarse powder. Add in the dried apples, dates, cinnamon, and salt, and pulse again to incorporate. Continue processing until the fruits are blended in, no large chunks remain, and the mixture sticks together when pressed.
Transfer to a 9-inch round springform pan and use your hands to press it firmly and evenly across the bottom. If it proves too sticky to easily handle, lightly moisten your hands before proceeding, or use the bottom of a flat measuring cup to help achieve a smoother surface. Stash the pan in the fridge while you move on to the filling.
Thoroughly drain the macadamias and cashews before placing them in a high-speed blender. Add in the melted cocoa butter, vegan honey, and lemon juice. Because I’m lazy, I tend to just chop up my vanilla beans into inch-long pieces and add the whole pods in as well. You can always pull them out and save the spend pod for another use, such as vanilla sugar.
Turn on the blender on low to start chopping up the nuts, and slowly increase the speed until you’ve reached the highest setting. Thoroughly puree, pausing to scrape down the sides of the canister as needed, until completely silky-smooth. This could take as long as 5 – 10 minutes depending on your machine, so be patient.
Pour the resulting filling over your prepared crust, tapping it gently on the counter to knock out any air bubbles. Smooth over the top with your spatula before returning the whole assemblage to the fridge. Chill thoroughly, for at least 3 hours before serving, for the cheesecake to fully set to a slicable consistency.
If desired, cut in half, core, and thinly slice a green apple and toss with lemon juice to prevent browning. Arrange the slices artfully across the top right before serving. Slice into thin wedges with a sharp, and keep chilled for the best texture and flavor.

Messing with Perfection

If it’s not broken, don’t fix it.

Being so wholly resistant to change, it would seem completely the antithesis of my typical modus operandi to keep on tinkering and messing with a recipe so beloved as the chocolate chip cookie, and yet, I can’t keep my paws off of it.

Though friends and family would have me on criminal charges if I ever presented them with something other than my Bakery-Style Chocolate Chip Cookies, I still feel as though there’s so much more that this humble morsel can offer. But what on earth could be done to improve upon alleged perfection?

Well, how about adding another “perfect” dessert into the mix?

Like a cookie monster’s dream come true, the base of this cheesecake is not the same old graham cracker mush, but straight chocolate chip cookie dough, baked to crisp perfection on the bottom, yet still soft and chewy throughout. If there was ever a way to make something as untouchable as the classic CCC’s even better, I believe it would have to be this.

Yield: Makes 12 to 16 Servings

Chocolate Chip Cookie Dough Cheesecake

Prep Time 30 minutes

Cook Time 1 hour

Additional Time 3 hours

Total Time 4 hours 30 minutes

Ingredients

Cookie Dough Crust and Topping:

1/4 Cup Vegan Butter
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar, Firmly Packed
1 1/2 Cup All Purpose Flour
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
4 - 6 Tablespoons Plain Non-Dairy Milk
1/3 Cup Mini Chocolate Chips, or Finely Chopped Semi-Sweet Chocolate

Cheesecake Filling:

1 (12-Ounce) Package Extra-Firm Silken Tofu
2 (8-Ounce) Packages Vegan Cream Cheese
2/3 Cup Granulated Sugar
2 Teaspoon Vanilla Extract
1/8 Teaspoon Salt

Instructions

Preheat your oven to 350 degrees and lightly grease and flour a 9-inch round springform pan.
In your stand mixer, beat the vegan butter briefly to soften before adding in both sugars. Cream together thoroughly, until smooth, and then add in the flour, baking powder, and salt all at once. Mix on low speed to begin incorporating the dry goods, add in the vanilla, and slowly drizzle in the milk, one tablespoon at a time, just until the dough comes together. Continue mixing until homogeneous, if necessary, and finally work in the chocolate chips, beating just until the pieces are evenly distributed throughout. Measure out 1/2 cup of the dough and set this aside for the topping.
Press the remainder of the dough into the bottom of your prepared springform pan, smoothing it out into an even layer, and bake for 15-18 minutes, until golden brown all over, and set aside to cool. Lower the oven to 325 degrees.
Moving on to the filling, drain the tofu of any excess water and blend it in your food processor or blender until completely smooth. Add in the cream cheese and blend once more. Scrape down the sides and blend again, ensuring that no lumps remain. Incorporate the sugar, vanilla, and salt. Scrape down the sides once more, checking for any pockets of unincorporated ingredients. Blend thoroughly to create a homogeneous mixture, and pour it on top of your cookie crust. Tap the whole pan on the counter lightly, to even it out and eliminate any air bubbles. Smooth the top with your spatula.
Take out your reserved cookie dough, and roll it into small, marble-sized balls. Drop the dough balls randomly around the edges of the cheesecake before transferring it to the oven. Bake for approximately 45 minutes, until the sides begin to pull away from the pan and the center still appears to be rather wobbly when tapped. Be careful not to over-bake, as it will become firmer as it cools.
Let the cheesecake cool completely before moving it into the refrigerator, where I suggest you let it chill for at least 12 to 24 hours before serving. This will allow the flavors to fully develop and intensify. If you can’t wait, give it a minimum of 3 hours to reach the proper temperature.