Stovetop Cheesecake for Cancer
Fight carcinogens with this sweet and tangy cheese cake with an oat graham crust.
Equipment
- 1 Pot
- 1 Seasoned Steel or Cast Iron Pan
how to season steel cookware: https://youtu.be/watch?v=qXEt-fhyCis - Spice / Coffee Grinder (a blender or food processor will also work.)
Ingredients
Cheesecake Graham Oat Crust
- 1 cup oats ground
- 2 tbsp flax seeds ground
- ½ cup dates dried and pitted
- ¼ tsp ginger powder ground
- 1 tbsp cinnamon ground
- 1 tbsp red wine vinegar
- 2 tbsp water add more if needed
- 1 tsp vanilla extract is fine, pods are best
Cheesecake Filling
- 1 cup sweet potato or 1 cup unrip banana or white beans
- 2 tbsp cabbage—onion green onion, or similar will work in a pinch
- ½ cup white vinegar
- ¼ tsp celery seed optional just don't use celery salt as a substitute!
- 2 tbsp nutritional yeast optional, unfortified is best for this flavor I find
- 1 tbsp tahini sub for double of any other seed/nut butter if avoiding sesame allergy
- 1 tsp vanilla extract is fine
- ¼ cup water
- 1 tbsp apple cider vinegar
Instructions
Dice & Cook Sweet Potatoes for Cheesecake Filling
- Slice off the skins of your sweet potatoes (we can eat them separately, or turn them into a crispy candied garnish) and dice your sweet potato very finely so it will cook faster then put it on to cook with ½ cup of water and apple cider vinegar—so it won't brown—on a medium-high heat. (Do the same if subbing unripe banana for sweet potato). When the sweet potatoes are cooked you can reserve them so you can use the same pot for the rest of the filling.
- Mince your cabbage very finely so it mostly dissolves in the sauce (I used way too much cabbage and it was still great!) add all your cheesecake fillings (except the sweet potatoes) to a pot and cook on medium until the sauce gets very thick—it should be very tangy and overpowering tasting.
- Now mash and mix your sweet potatoes with the rest of the cheese cake filling ingredients and mash it well until it's a smooth and uniform texture.
Graham Oat Cracker Crust
- First, blend ½ (cup) of your oats into a fine flour and coat your dates in the flour so the don't stick to your grinder now add oat flour and dates to the grinder and pulse until it starts to clump. In a bowl add all of your pie crust ingredients and mix and shape into a pliable dough.
- In your cold, seasoned, pan press down and shape your dough so it's roughly the same size as the dish you intend to use to plate your cheese cake. Turn on the heat medium low and cook for about 5-10 minutes or until the doughs edges start to release from the pan. Flip the dough and cook for another 5 minutes or so. Now fit your pie crust into your dish, it's okay if you need to tear or mangle it a bit, just press down with your fingers and shape the shell to cover the container with no gaps. Let it rest for a few minutes to cool and set.
- Now take your cheesecake filling and fill up your graham oat crust with all of the filling, smoothing it out and over. Now simply slice and enjoy, or put in the fridge to firm up even more.
