As I was looking for new holiday recipes, I happened upon this one. Cheesecake. Really? Cheesecake on FMD???? I read it over, and totally did not believe it would be good. I read through comments and found most people wanted to make it. Then I got to the reviews from people who had made it. Most were positive. A couple were negative. I decided to try a half batch of the batter to see what is up. I made the necessary changes to make it fit FMD- always a challenge!
It was tasty... but eggy to me. So I tried a second time. Cashews are expensive right now and I was not about to waste any! And you know what? This is it! Winner winner, cheesecake dinner. Er, not really dinner, per se, but, you get the idea!
I will warn you that this is a 2 day process (or one very long day). You have to soak the cashews for 8 hours, and after the cheesecake is baked, it MUST chill in the fridge over night. I know I am torturing all of my fellow cheesecake lovers out there, but trust me- It IS worth the work and the wait!!
Also- don't be put off my the cauliflower- you do not taste it at ALL!
This cheesecake is tangy and has a glorious creamy mouth feel. It looks like cheesecake and I would be hard pressed to tell it from a full on real dairy cheesecake!
Top it with fruit or leave it plain.
Pro Tip: On baking day, I highly suggest that you measure every ingredient out and put into little bowls or cups. Pretend you are on a cooking show. It will really help!! And it will save time.
**** Note: I do not have subs for any ingredient, as this is how I made it. I cannot attest to how any substitutions would work out.