While I may have been particularly good two weeks ago about being on top of my healthy workouts, even ending on a particularly high note with a 7-mile hike, I also ended the week by baking this delicious but decidedly unhealthy Oreo Cheesecake. Fortunately, life is about balance ... so I basically had to bake a scrumptious dessert to restore order in the universe.
I may or may not have proceeded to eat about two pieces a day for the next few days ...
Oreo Cheesecake (vegan, of course!)
Ingredients:
2 containers vegan cream cheese (I used Tofutti)
1 package firm silken tofu
1 cup sugar
4 tablespoons flour
1 tablespoon plus 1 teaspoon lemon juice
2 teaspoons vanilla extract
Broken up Oreos - as many as you like
Preheat oven to 325. Blend all but last two ingredients in a blender until very smooth. Pour into a bowl and fold in Oreo pieces. Pour batter into crust and bake for 1 hour. When the hour is up, turn off the oven but leave the cheesecake in the oven for 1 more hour. Then come up with a really good distraction, because you still need to transfer the cheesecake to the refrigerator for at least six hours before cutting yourself a slice. But trust me, the long wait is worth it!
4 tablespoons flour
1 tablespoon plus 1 teaspoon lemon juice
2 teaspoons vanilla extract
Broken up Oreos - as many as you like
1 ready-made Oreo cookie pie crust (or you could be industrious and make your own)
Directions: Preheat oven to 325. Blend all but last two ingredients in a blender until very smooth. Pour into a bowl and fold in Oreo pieces. Pour batter into crust and bake for 1 hour. When the hour is up, turn off the oven but leave the cheesecake in the oven for 1 more hour. Then come up with a really good distraction, because you still need to transfer the cheesecake to the refrigerator for at least six hours before cutting yourself a slice. But trust me, the long wait is worth it!
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