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shadowspar: Pic of rolling pin and dough w/ caption "That's how I roll" (that's how I roll)
Saturday, March 17th, 2012 22:56

Ok, so, I made this tonight: an interesting crustless cheesecake that doesn't taste anywhere near as much like white chocolate as one might think.


  • 2 ea 250g pkg cream cheese, softened
  • ⅓ cup sugar
  • 1 tsp lemon juice
  • 6 sq Baker's white chocolate (total 170g), melted
  • ¾ cup sour cream
  • 2 ea eggs (we used powdered egg replacer; it worked well)
  • 1 tsp vanilla


  • 1 cup sour cream
  • 2 tbsp sugar

Preheat oven to 450℉.

Beat cream cheese, sugar and lemon juice together until smooth. Add melted white chocolate, sour cream, eggs and vanilla. Beat until well combined.

Pour batter into a lightly greased 8½" springform pan. Bake at 450℉ for 10 minutes, then reduce heat to 250℉ and bake 30-35min more. Beat together topping ingredients, spread over cheesecake, and return to oven for 5 more minutes.

After removing, run a knife around the sides of the cheesecake; let cool completely before removing sides of springform pan.

Refrigerate at least 5 hours and preferably overnight. Optional garnishes: white/chocolate curls, fruit, fruit coulis.

That being said, it was good, but nowhere near as fantabulous as this relatively-easy no-bake chocolate cheesecake we made earlier in the week. I used some leftover oreo crumbs we had on hand in place of the crushed-up digestives, and the result was highly awesome. That's going to be my go-to cheesecake recipe from this point forward.

shadowspar: Pic of rolling pin and dough w/ caption "That's how I roll" (that's how I roll)
Thursday, October 27th, 2011 00:48

Obscenely rich, completely vegan. An excellent way to get tofu into those who profess to loathe it. We had a family friend proclaiming how horrid tofu was as he was working his way through his third slice of this.

(This is a very slightly tuned-up version of a recipe in the Rebar Cookbook. Said cookbook is Full of Good and Wonderful Things, and I will not stop plugging it until everyone has a copy. =)


  • 3 tbsp sugar
  • 1 cup spelt flour (or unbleached white flour)
  • ⅓ cup toasted cashews (or substitute whole-wheat flour)
  • ⅛ tsp salt (omittable)
  • ½ tsp cinnamon
  • ¼ tsp powdered ginger
  • ¼ cup vegetable shortening
  • 3 tbsp vegetable oil
  • ½ tsp vanilla


  • 1 tsp vanilla
  • ¾ cup sugar
  • 2½ boxes extra-firm silken tofu
  • 1lb dark chocolate
  • ⅛ tsp salt (omittable)
  • 2 tsp espresso powder (optional)


Preheat oven to 350℉. Grease an 8" springform pan.

Place sugar, flour, cashews, salt, cinnamon & ginger in a food processor. Whiz until finely ground. Add shortening; process until well blended. Turn out into a bowl; add oil & vanilla. Mix well. Press the mixture into the bottom of the springform pan. Bake for 15 minutes; set aside & let cool.


Drain the tofu; purée in a food processor until smooth. Add sugar, vanilla & salt; mix well. Melt the chocolate in a double boiler. Fold the melted chocolate into the tofu mixture & mix thoroughly.

Pour the filling over the baked crust. Bake for 35min or until firm. Cool completely on a wire rack. Refrigerate overnight before serving. Omnomnom.

shadowspar: An angry anime swordswoman, looking as though about to smash something (Default)
Sunday, February 27th, 2011 22:57

This is a hand-me-down recipe from my Papa (grandfather). Not only it is one of the best damn desserts going, it's hands-down the easiest, too; even easier than boxed pudding mix from the grocery store. Best of all, it lets you make something awesome out of the godawful strawberries we get during winter in the Great White North, bereft as they are of any hint of sweetness after their multi-thousand kilometer journey here.

So easy, it's hardly even a recipe:

  • Wash, clean, and dry strawberries; slice them into a bowl.
  • Dredge them in sugar: generously dust with granulated sugar, toss to mix, and dust again.
  • Set them aside for a half hour or longer. The sugar makes the juices leach out of the strawberries, yielding a sort of strawberry syrup.
  • Throw in a few dollops of sour cream (14% preferably) and stir the whole mess together.
  • Divvy up into bowls & serve.

The timing on this often works well at dinnertime: slice & sugar the strawberries while the main course finishes cooking, and by the time the end of the meal rolls around, you're ready to lob in the sour cream and dish it up. If you want to turn down the fat numbers, better to go with a mild yogurt than some of the nasty reduced-fat "sour cream product" that lurks on supermarket shelves. Here, we just recently got a wonderful 2% yogurt that's almost as good in this recipe as full-fat sour cream, at least in my estimation.