Chocolate Cheesecake (Dairy Free)

For almost a year I've been dairy free, due to the complications of feeding an infant with dairy intolerance. It's been a challenge, but there are some bright spots such as this super yummy chocolate cheesecake that is, believe it or not, dairy free.Lauren found it and asked me to make it for her birthday. I wish I knew about it sooner for my own birthday!

What's in it

For Crust:

• 1 1/2 - 2 cups crushed chocolate cookies- I used Trader Joe's O's (chocolate chocolate) and scraped out the insides

• 2 tablespoons sugar

• 1/4 cup melted Earth Balance 

For Cake:

• 1/4 cup Dairy Free Chocolate Chips 

• 1/4 cup coconut milk (canned)

• 3 (8oz) packages Vegan cream cheese (like tofutti)

• 3/4 cup sugar

• 1/3 cup unsweetened cocoa powder

• 3 eggs

• 1 teaspoon vanilla extract

For Topping:

• 3/4 cups Dairy Free Chocolate Chips 

• 1/4 cup coconut milk (canned)

• 1 teaspoon vanilla extract

How it's made

Preheat oven to 350 degrees. Lightly grease a 9" springform pan (unless it is nonstick). Pulse your crushed cookies in a food processor until size of small crumbs. Mix in melted Earth Balance, and add 2 Tbl sugar. Mix together and press into pan and up the sides. (Add more melted Earth Balance if necessary). Bake 10-12 minutes and let cool. Reduce oven to 325 degrees.Warm the coconut milk in microwave and add chocolate chips. Stir until melted.In large mixing bowl, beat cream cheese and 3/4 C sugar until blended. Add cocoa powder and mix until well blended, and add eggs and mix to combine. Stir in vanilla and melted chocolate mixture. Pour into baked (and cooled) crust. Bake for 45-50 minutes until center is just set. Cool the cake.Once cooled, make the topping: Warm coconut milk and vanilla in a microwave. Add chocolate chips and stir until melted. Pour over top of cake. Cool until set, firm up in refrigerator. This will take several hours. Embellish with fruit or nuts or candies if you like!

Milnot Cheesecake: The Special Family Recipe

So here's the thing: this is a cheesecake, but it is no ordinary cheese cake. I want you to imagine a heavy, dense New York style cheesecake, the kind that sits like paste on your tongue. Now, I want you to forget everything you know about that cheesecake. Instead imagine a cheesecake unlike anything you've ever had---imagine a thick, buttery graham cracker crust topped with the fluffiest, lightest cheesecake ever. Imagine eating sweet, rich clouds of cheesecake---lemony, sun-drenched clouds. Now you are beginning to understand Milnot cheesecake.

So, what exactly is Milnot? Good question. I realized, as I was making this cake for the first time on my own, that I had absolutely no idea what Milnot was. As a child, all I knew is that it was very special and it tasted delicious in this cake. And that's really all you need to know. (For those of you who are curious, I did a little research. Milnot is evaporated milk with the animal fat removed and replaced with vegetable oil. Originally this shelf-stable "filled milk" was useful--and inexpensive to produce--before there refrigeration became widely available.)  The really interesting thing about Milnot, though, is that it whips up like whipping cream when you beat it with an electric mixer.

Whipped Milnot is the key ingredient in this fluffy-soft cake. The only problem is that Milnot is hard to find. (That is why this cake is so special!) The Milnot Company, which produces this canned miracle milk, is based in Ohio and is now owned by Smuckers. For some reason, Milnot is not widely available on the West Coast. When I was growing up, my mom resorted to having relatives from Chicago and Ohio import as many cans of Milnot as they were willing to carry.

I randomly found cans--two for a dollar!--at a Grocery Outlet near my house, so I snapped them up to make this cake. If you come across some Milnot, I suggest you do the same. (You can also order it online!) Your idea of cheesecake will change forever.

No Bake Milnot Lemon Cheesecake

~Print Recipe~

• 1 small package of lemon Jell-o
• 1 cup boiling water
• 16 oz. of cream cheese (2 packages)
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1 12 oz. can Milnot, chilled
• 2 1/2 cups graham cracker crumbs
• 1/2 cup plus 2 tablespoons butter

1. Dissolve Jell-o in boiling water and chill in the refrigerator until slightly thickened, about 20 minutes.
2. Meanwhile, cream the cream cheese, sugar and vanilla in a large bowl. Set aside.
3. Melt butter and stir into graham cracker crumbs, mixing until completely combined. Press crumbs into an 13x9 inch baking pan. Set aside.
4. Beat the chilled Jell-o into the cream cheese mixture until completely combined and smooth.
5. In a large bowl, whip the chilled Milnot until it forms soft peaks. Fold the whipped Milnot into the cream cheese mixture.
6. Pour Milnot filling evenly onto the graham cracker crust. Refrigerate for 8 hours.

*Note- Serve this cake cold. Top with more graham cracker crumbs and fresh fruit.

Chocolate Chip Cheesecake Bars

Yesterday was one of my coworker Nancy's last day of work, and in her usual form, she brought in several trays of baked goods to share with us all. What a sweetheart. One of the treats were these amazingly tasty cheesecake bars. I usually am not a huge fan of cheesecake (because there isn't enough chocolate) but these mix the best of both worlds: cheesecake and chocolate chip cookies. Enough said.

What's in it

Your favorite chocolate chip cookie dough recipe

16 oz cream cheese (room temp)

3/4 C sugar

2 eggs

1 tsp vanilla

How it's made

Pre-heat oven to 325 degrees. Butter a 9x11 baking pan.

Whip up a batch of your favorite chocolate chip cookie dough (I recommend Martha Stewart's Chocolate Chip Cookie recipe from her "Cookies" book, or the back of the Nestle Tollhouse bag). Press a little more than half of the cookie dough into the bottom of the baking pan evenly with a rubber/silicone spatula. Set aside remaining batter.

In a bowl whip together sugar and cream until light and fluffy. Add eggs and vanilla and cream until mixed well. Pour on top of cookie layer in baking pan.

With the remaining cookie dough batter, press handfuls of batter flat in your palms, then drop on top of cream cheese mixture in the pan. Repeat until evenly distributed across the top.

Bake at 325 degrees for about 45-60 minutes until toothpick inserted comes out clean and cookie dough is golden on top. Let cool then slice into bars.

Davey's Cheesecake

Davey Miksza makes a darn good cheesecake, and I stole his recipe from him. I think it is copied down by his mom Leta, who most likely originally had the recipe. The photo above is the cheesecake Leta made for Andy's 30th birthday.

Crust

Combine 1 1/2 C graham cracker crumbs, 1/4 C sugar and 1/4 C melted butter. It is very helpful to use a food processor if you have one. Press into 8" pie plate.

Filling

Soften one 8oz package cream cheese, and beat until fluffy. Gradually blend in 1/2 C sugar, 1 Tbs lemon juice and 1/2 tsp vanilla (1 tsp is better), and dash of salt. Add 2 eggs, one at a time, beating after each addition.

Pour filling into crust and bake at 325 degrees until set, about 25-30 minutes.

Top Layer

Combine 1 C diary sour cream*, 2 Tbs sugar, 1/2 tsp vanilla (or 1 tsp). Spoon over top of pie. Bake 10 minutes longer. Cool, then chill several hours.

Double the recipe for for filling if using a standard 8-9" spring form pan. Triple it for a large spring form (12-14"), and cook filling slower and longer. For crust double the recipe for the largest spring form, and 1 1/2 for the smaller spring form.

*1lb sour cream = 1 1/2 C