Blood Type Diet Recipe
NEW YORK-STYLE CHEESECAKE
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|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)
- 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
How to make it:
- 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.
Blood Type Diet Analysis:
Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
 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.
There are several cookbooks based on the Blood Type Diet that are available in print:
- 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