May 2010

S M T W T F S
      1
2345678
910111213 1415
16171819202122
23242526272829
3031     

Style Credit

Expand Cut Tags

No cut tags
Saturday, August 29th, 2009 03:56 pm
Again I mutilate one of my mother's recipes, but it still tastes good in the end. This one is a book club (etc.) dessert, the kind of dessert we used to eat the mess-ups and leftovers of, but which weren't usually made for events that actually included children as participants.

You can make a lot of mess-ups by making them in a round pan and cutting squares. That's what I did this week, so I could bring some to Cedar's party and feel virtuous about the large number I left at home.



I made these vegan and wheat-free; my mother's recipe is neither vegan nor wheat-free. The only thing I actually minded in the end was that I've never seen the small kind of chocolate chips in a vegan version, and the chips in the cheesecake part really ought to be the small ones. I don't think anyone but me was bothered.

You make a layer of brownies and put it in the pan, then a layer of cheesecake and put it on top, then bake it all at once. So make sure the brownie batter comes out pretty thick.

Brownies:
1 1/4 cup mini chocolate chips (this will let you use the whole bag of chocolate chips; the rest will be in the cheesecake. OR about 9 oz. semisweet baking chocolate (what I used)
1/2 c sugar
1/4 c "butter" softened
1/2 c soymilk & 2 tsp psyliium husk (that is, two eggs or egg replacement equal to two eggs)
1 t vanilla extract
1/2 t salt
1/3 c rye flour
1/3 c barley flour

Cheesecake:
8 oz + a bit (2 Tbsps?) "cream cheese", softened (be sure to use a kind of cream cheese that tastes good when you eat it; some of them are icky and will make icky cheesecake. If you don't want a bunch of leftover from the 2nd container you'll have to buy, replace those 2 Tbsp with "butter" or something.)
1/2 c sugar
1/2 c firm silken tofu (I eyeballed this, thinking of two eggs)
1/2 t almond extract
3/4 c chocolate chips (I thought this was too much, but other people were putting extra chocolate chips on theirs, so I guess it wasn't?)

NB: Substituting the cheesecake ingredients back to their nonvegan equivalents won't give you exactly my mother's recipe.

Heat the oven to 350°. I greased a 9" springform pan, which was the closest thing to a 9" square or 10" round pan I had. The recipe did not mention greasing, so maybe this was unnecessary; I did not wish to find out.

Melt the chocolate over hot water (or in a microwave, if you are brave). Stir until smooth. Set aside. Cream butter and sugar, mix in "egg", then mix in dry ingredients and chocolate. Pour into pan and smooth.

Cream together cream cheese and tofu. (You can use a food processor or a fork. A fork will leave some bits of tofu; I pretended my cheese was the Hungarian kind of cream cheese, which is in fact much lumpier than my result was.) Stir in sugar and almond extract. Stir in chocolate chips. Pour into pan and smooth.

Bake for 40-50 minutes. Edges will be brown and bubbly and center will have firmed up some.

Let cool completely before cutting. These are much better behaved at fridge temperature than at room temperature.
Tags: