Yield: 15 Servings
|2½ cup||Graham cracker crumbs --|
|¼ cup||Date sugar|
|¼ cup||Safflower oil|
|1 cup||Nonfat milk|
|½ cup||Ground cashews|
|⅓ cup||Arrowroot powder|
|3 tablespoons||Vanilla extract|
|⅔ cup||Maple syrup|
|⅔ cup||Carob powder|
|8 ounces||Low-fat cream cheese|
|3 cups||Nonfat plain yogurt|
|3 tablespoons||Unsalted butter|
|2 tablespoons||Finely chopped almonds|
1. Preheat oven to 300 degrees F. In a large bowl combine graham cracker crumbs, cinnamon, date sugar, oil, and enough milk to form a ball. Press into sides and bottom of a 9-inch springform pan. Set aside.
2. In a blender or food processor, puree cashews and the water. Strain through a colander, reserving cashew milk. Place cashew milk in blender or food processor and puree with ¼ cup of the arrowroot, 1 tablespoon of the vanilla, ⅓ cup of maple syrup, ⅓ cup of carob powder, and cream cheese until very smooth. Pour into prepared crust and bake 30 minutes, then cool 15 minutes in pan.
3. In blender or food processor, cream together yogurt and remaining maple syrup and vanilla. Pour carefully on top of baked cheesecake and return it to oven. Bake 10 minutes more, then cool 10 minutes in pan.
4. In blender or food processor, puree butter, honey, and remaining nonfat milk, carob powder, and arrowroot. Pour carefully over cheesecake. Sprinkle with chopped almonds. Refrigerate for 6 hours before serving. Makes 1 nine-inch cheesecake.
Recipe By : the California Culinary Academy File