|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|New York-Style Cheesecake|
|Contributed by: Drea||From the Recipe Archives|
Adapted from 'Sinfully Vegan' by Lois Dieterly. This recipe is not vegan, but uses goat cheese in place of cream cheese. I've made several variations on this theme, such as minty chocolate chip and pumpkin cheesecake. Whenever I run into an ingredient that I avoid, I just substitute, making sure that the consistency of the final product is similar.
|Best Used By Blood Types:|
- Type A (3 beneficials)
- Type A Non Secretor (2 beneficials)
- Type AB (4 beneficials)
- Type AB Non Secretor (2 beneficials)
- Type O (0 beneficials)
How to make it:
- 1/2 cup maple syrup [or substitute BTD compliant sweetener]
- 1/4 cup walnut oil
- 1-3/4 cups spelt flour
- 1/2 teaspoon vanilla
- 32 ounces goat cheese
- 1 box (12 ounces) firm silken tofu
- 3/4 cup granulated sweetener (or 1/2 cup agave nectar)
- 1 teaspoon vanilla
- 1/3 cup white spelt flour
- 1/2 box (6 ounces) firm silken tofu
- 1 tablespoon walnut oil
- 1-1/2 teaspoons lemon juice
- 1/4 teaspoon sea salt
- 1/2 cup granulated sweetener
- 3/4 teaspoon vanilla
- Preheat oven to 375 degrees F.
- Coat a 9-inch spring form pan with nonstick cooking spray.
- Combine all crust ingredients into a small bowl or food processor and mix thoroughly.
- Press into the bottom of the prepared spring form pan. Prick with a fork and bake for 10 minutes.
- Remove from oven, reduce heat to 350 deg F and set crust to the side.
- Combine the goat cheese with the tofu in a food processor until smooth, scraping down sides when necessary.
- Add the granulated sweetener and blend until smooth. Add the flour and vanilla, blend, and pour into prepared crust.
- Place on top rack of oven, and place a shallow pan with water on the lower rack of oven.
- Bake for 50 minutes.
- While cheesecake is baking, process tofu until smooth. Add the remaining ingredients and blend.
- After 50 minutes, pull cheesecake out of oven and spread on topping.
- Bake for an additional 10 minutes.
- Turn the oven off, but leave the cheesecake in the oven for an additional hour.
- Remove from oven and allow to cool completely.
- Refrigerate at least 8 hours before serving.
BTD Core Ingredients Analysis:
BTD Variations and Substitutions Analysis:
 This recipe uses ingredients rich in lignans.
 This recipe uses ingredients which may be genetically modified .
 This recipe uses ingredients which are high in phytates.
 This recipe uses ingredients with a good omega 3 to omega 6 fatty acid ratio.
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients that contain gluten.
 This recipe uses ingredients with a high glycemic index.
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.
When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.
- Revised Oct 02, 2007 at 06:06 PM By: Drea
- Revised Oct 03, 2007 at 04:51 AM By: Father Tiresias
- Revised Oct 03, 2007 at 12:37 AM By: Drea
- Revised Oct 03, 2007 at 01:08 PM By: Don