Birthday blueberry please-cake


This is not cheesecake—it is not tangy or ‘crumbly’ like cheesecake—but it is a little cloud of creamy, blueberry-y, crunchy scrumptiousness, and that sounds mighty fine by me. And the recipe could not be easier, especially if you have a Cuisinart. (Crushing graham crackers in a bag with a rolling pin is absolutely no fun; a food processor is definitely the way to go!)

Everyone loves Blueberries, right? Blueberry muffins, blueberry smoothies, blueberry pie, blueberry jam. There is something so Willy-Wonker wonderful about the simple blueberry. Blueberries are among the highest anti-oxidant value fruits, which means thay can protect the human body against cancers, aging, degenerative diseases, and infections. They are also high in Manganese whch plays a role in bone development. Blueberries are very low in fat—one cup serving contains 80 calories and no fat, and possess notable health benefits, namely fiber and vitamin C.

20 minutes prep, plus 45 minutes cooking.

1 3/4 cups ground honey graham cracker
3 tablespoons sugar
4 tablespoons coconut oil, melted
1 tablespooon soy milk

1/2 cup cashews (soaked in water for 2 hours)
1 cup Blueberries
1/2 medium banana, mushed
1 pack silken tofu
3/4 cup sugar
3 tablespoons coconut oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 cup lemon juice
1 tablespoon vanilla extract

1/4 cup sugar
2 cups blueberries
1 tablespoon cornstarch
2 tablespoons Lemon juice

Preheat oven to 350 °F. Grease up a 9 inch pie dish.
In your Cuisinart, grind up the graham crackers and sugar.
Drizzle in the oil, and then drizzle in the soy milk.
Pour the sand-like mixture into the greased pie dish and press it up the side and then bottom of the dish, using your fingers or the back of a spoon.
Bake for 8-10 minutes.

Pour the drained cashews into the cleaned Cuisinart, along with all the other filling ingredients.
Blend until smooth, about 5 minutes.
Pour the filing into the baked crust, and bake for 55 minutes.

Pour all topping ingredients in a saucepan, stir whilst bringing to a boil.
Simmer on a lower heat for 5 minutes.
Pour over the slightly-cooled cheesecake.

Cool for a further 30 minutes, wrap in plastic wrap and refridgerate for at least 2 hours, until set.

Recipe adapted from this wonderful book.


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