Healthy Test Kitchen
Cheesecake with Cauliflower Secret Ingredient
This cheesecake tastes dense and rich. You would never guess that it was healthy.
Yield: 8 ramekins
Crust
1.5 cups graham cracker crumbs
6-9 tsp oil (I used 6 tsp, but 9 might have been better)
Cheesecake
2 cups cashews, soaked
1 cup full fat coconut milk
1.1 pounds cauliflower (~4 cups?)
1 cup dates (I recommend trying to double this)
3/4 cup coconut oil (see what happens if you reduce this to make it less caloric)
1/2 tsp cinnamon
1 tbsp apple cider vinegar
1 tbsp vanilla
6 eggs
juice and zest of 1 lemon
2 tbsp cornstarch
Topping Ideas
1. Caramel
2. Blueberries (8 cups if cooking them)
3. Hachiya Persimmon puree
Instructions
1. Preheat oven to 350 degrees.
2. Line baking pan with parchment (optional). Press in crust. Bake for 10-15 minutes.
3. Grate cauliflower. Microwave 4-6 minutes. Squeeze dry.
4. Blend cashews and coconut milk. Add cauliflower and dates. Blend. Add coconut oil, salt, cinnamon, apple cider vinegar, vanilla, lemon zest, and lemon juice. Blend.
5. Add eggs. Blend. Add cornstarch. Blend.
6. Bake 15 minutes at 350 degrees with water bath. Reduce temperature to 250 degrees and bake 30-90 more minutes (depending upon whether you are baking full cheesecake or ramekins).
7. Turn off oven. Crack door. Let cool 1 hour. Refrigerate 6 hours or overnight.
Nutrition Information (without crust)
536 calories, 41g fat, 26.5g carbs, 4g fiber, 23.2g sugar, 11.5g protein
Inspired by Healthy Foodie
Notes: The crust tasted really good. The cheesecake wasn't very sweet. Not sweet enough to eat plain, but fine with topping. If you eat plain, I recommend doubling the dates. I made a topping by boiling 1/4 cup blueberries on the stove with 1 tsp water. It was only enough topping for ~1/3 of the ramekin. It was a bit tart, but still good. The original recipe used a strawberry topping that looked really professional. Try to make recipe less caloric.