The original recipe: Rich No Bake Cheesecake
I replaced the whipping cream with sour cream, orange juice for the water in the filling. The crust I made with cocoa butter (didn't have any butter) and chopped, dried coconut instead of crumbs and I added a little homemade baking powder. Oh and a little salt and cream of tartar, well, because I add it to almost everything.
.5 cup orange juice
1 cup sugar
2 TBS unflavored beef gelatin
1/2 tsp sea salt
2 TBS cream of tartar
Dissolve gelatin in OJ, then add the rest of the ingredients from the above group. Heat, while stirring, until the liquid become translucent. Let cool a bit.
16 oz cream cheese (softened)
8-16 oz sour cream
1-2 TBS coconut oil (optional)
1 tsp vanilla
Mix the above ingredients in a blender or food processor, then add orange juice mix.
2 cups dried coconut, chopped fine in blender or food processor
1/2 cup cocoa butter
1 TBS arrowroot powder (optional?)
1/2 cup cane sugar
1/2 tsp cream of tartar
1/4 tsp baking soda
|The To-Go Version|
Put filling in crust and chill for about 2 hours. The filling makes 1 large cheesecake in a spring form pan or 2 pies....or 1 pie and 4 individual serving sized crust-less cheesecakes for "To Go" food.
- Using baking chocolate in place of some of the fat in the crust, perhaps with butter. The crust had an awesome flavor and texture, but was a little bit firm for cutting a bite off. (The first piece I thought I cut lifted the WHOLE thing out of the pan.) Butter would be a softer fat when chilled.
- Using rice flour in part or instead of coconut. Every once in a while, the dried coconut taste was too strong or slightly "twangy."
- Omitting or reducing the sour cream to make a summer weight cheesecake. The flavor was spectacular, worked well, but I wanted a little more "cheese" in the cheesecake.
- Cherries! (Does that really need explanation?)
This makes a fabulous brownie topping at room temperature, just add extra OJ. Seriously, it's good.