For my birthday, Jason brought home tasty cupcakes from one of our favorite vegan/gluten free bakeries.
I also had an amazing dessert with my birthday dinner, which I still need to tell you all about. Soon.
Oh, and then I made cupcakes for my birthday party with the family.
Even with all the desserts, I still had to make my own birthday cake. This year I combined two of my all time favorite desserts – brownies and cheesecake – into one glorious and decadent treat.
Jason describes this as ‘tangy, not too sweet’ which is how we both love cheesecake. The brownie base makes up for the classic not too sweet cake, though. Perfect.
brownie bottomed cheesecake
dairy, egg, and gluten free, vegan
makes one 9 inch cheesecake
1 batch brownies (I used this recipe)
3 packages cream cheese (8 oz Tofutti), room temperature
2 tablespoons Ener-G egg powder
3 tablespoons NuNaturals More Fiber Baking Blend
1/3 cup coconut milk (carton)
1/4 cup agave
juice of 1/ lemon (2-3 tablespoons)
Prepare brownie batter and pour into prepared (greased, foil wrapped) 9 inch spring-form pan. Smooth into even layer, spreading up the sides for a higher crust edge if desired. Bake at 350 for 20 minutes, remove to cool.
In food processor, pulse cream cheese. While blending, add the powders, milk, agave and lemon juice until just incorporated. Pour over cooled brownie crust, smooth into an even layer, bake at 350 for 45-55 minutes. Once firm and set, turn oven off, open door and leave cheesecake inside. Cool completely, cover and refrigerate preferably overnight.
[insert Homer Simpson drooling sound here]
Yep. This was just as good as I imagined.