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My Mother’s Cheesecake


My Mother’s Cheesecake Recipe

Ingredients:
  • 1/3 cup (80 ml) sunflower or other light-tasting oil, preferably organic
  • 1/3 cup (80 ml) light agave nectar
  • 2 tbsp (30 ml) plain or vanilla soy or almond milk
  • 1¼ tsp (6.5 ml) pure vanilla extract
  • 1 heaping tbsp (15 ml) organic cornstarch or arrowroot powder
  • 1 scant cup (130 g) whole spelt flour
  • ¾ cup (80 g) barley flour
  • Heaping ¼ tsp (1.5 ml) baking powder
  • Heaping ¼ tsp (1.5 ml) baking soda
  • Heaping ¼ tsp (1.5 ml) fine sea salt
  • 1 pkg. (12 ounces or 375 g) aseptically packaged firm silken Japanese-style tofu (such as Mori-Nu)
  • ½ cup (120 ml) smooth natural cashew butter
  • Grated zest of one lemon
  • ½ cup (120 ml) light agave nectar
  • 2 tsp (10 ml) fresh lemon juice
  • ½ tsp (2.5 ml) pure lemon extract
  • 1 tsp (5 ml) pure vanilla extract
  • Pinch fine sea salt
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 293kcal (15%)
Total Fat 13g (21%)
Saturated Fat 6g (31%)
Cholesterol 0mg (0%)
Total Carbohydrate 40g
Dietary Fiber 3g
Sugars 20g
Protein 7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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