By Chef Tai Johnson
1½ cups of graham cracker crumbs.
¼ cup of melted butter
1/4 tsp cinnamon
1½ cups of softened raw cashews.
1 cup of silken tofu firm
½ cup of full-fat coconut milk.
½ cup of white sugar.
1 tablespoon of cornstarch.
Zest of 2 lemons
2 tablespoons of fresh lemon juice.
2 teaspoons of apple cider vinegar.
1 teaspoon of vanilla extract.
¼ teaspoon of salt.
Preheat oven to 350 F.
Cut a parchment paper to line the bottom of an nine-inch round baking pan.
Mix the graham cracker crumbs with melted butter in a medium bowl.
Pour the mixture in the prepared pan. Press it down firmly, and bake for eight minutes to make a graham cracker crust.
Put cashews in a small saucepan and cover with water. Bring to a boil, and boil for 10 to 15 minutes until tender. Drain and rinse with cold water.
Blend cashews with the remaining ingredients in a blender or food processor until mixture is completely smooth. Pour mixture over the top of the graham cracker crust.
Return pan to the oven and bake for 35 to 40 minutes.
Remove when edges look dry or even cracked, and the centre looks wet, not liquid.
The cake will look puffy but it will fall as it cools. Let the cake rest at room temperature before cooling it in the fridge, uncovered, for about four hours or overnight.
3/4 cup brown sugar
1/2 cup Karo® Light OR Dark Corn Syrup
2 tablespoons butter OR margarine
1/2 cup whipping cream OR canned coconut milk
1/2 teaspoon sea salt fine grind
1 teaspoon pure vanilla extract
Sea salt flake
1 cup toasted cashew pieces
Combine brown sugar, corn syrup and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute.
Remove from heat; immediately stir in cream, sea salt and vanilla. Serve warm over ice cream, fruit pies or cakes. Or use as a drizzle on brownies, cookies or other desserts. Refrigerate to store. Microwave 30 seconds and stir before serving.
Bourbon: Add 1 tablespoon bourbon to brown sugar, corn syrup and butter mixture and follow recipe.
Pour caramel sauce over cheesecake and top with sea salt and toasted cashews.
This recipe can be made Vegan by substituting the following ingredients for originals in the same proportions.
Butter/ use coconut oil
Cream/ use coconut milk
Pastry Chef Embassy Club West