Happy Valentine’s Day! And Happy Birthday Dad!
(more on HIS celebratory dinner at a later date)
Today marks both the national “holiday” and a bit of an anniversary for Kyle and I. A two and a half year one!
I wanted to do something special but definitely different. We are trying not to spend too much money since we’ve got a HUGE vacation coming up in.. oh.. 27 days. Not that I’m counting or anything..
So I made cheesecake. Vegan cheesecake. Vegan Chocolate Covered Strawberry Cheesecake.
Happy Breakfast to us!
I adapted it from the recipe for Peanut Butter Cheesecake from Vegan Pie in the Sky. For those of you that love a great dessert this cookbook is. a. MUST. I missed the fluffy, velvety goodness of cheesecake something fierce and this book certainly lets me have it whenever I choose! And the healthy way!
I only changed a few things in Isa’s drool worthy recipe. I swapped oil for the Earth Balance and unsweetened chocolate for half of the semi-sweet in the brownie crust. For the filling I used homemade almond butter for the peanut butter and pureed strawberries for the pureed banana and for the lemon juice it called for. I also left out the extra 2 tablespoons of sugar that were called for. I was a little afraid the strawberries would make the cake too acidic and it wouldn’t set right. I needn’t have worried. It was PERFECTION!
Sadly, I forgot to bring my camera to Kyle’s apartment for photos after we sliced it and I sent the rest with him to work. I look forward to the reviews of his coworkers!
Enjoy your “heart day” everyone!