earl-of-lemon

Earl grey lemon cheesecake by Gluten Free Vegan Pantry 

This beautiful cheesecake is vegan, gluten free, and raw! I’ll take 5

Grey and gloomy Saturday? Us tea aficionados know that means it’s time to relax and try out DavidsTea’s new fall collection! I’m brewing some Persian Apple right now, but meanwhile here’s another review to keep you going.

The Earl of Lemon (White bai mu dan tea, Green tea, lemon peel, freeze-dried yogurt, marigold blossoms, natural flavouring): ***

I find these twists on the classic Earl Grey rather interesting. Instead of channelling bergamot, the Earl of Lemon takes advantage of the lighter and subtler flavours of white tea to channel lemon. The end result is rather like a lemon cream cookie; it doesn’t pack the punch of true lemon oil essence, but gives a mild and pleasant creamy lemon flavour. While lacking in pizzazz and in memorability, it’s not a bad way to wind up a stressful weekday.

Im only a casual watcher of Adventure Time (I’ve seen them all though) but I got feelings because while rewatching Mystery Dungeon I noticed how Lemongrab responds to Tree Trunks discipline, and he kind of accepts it (he says the wrong thing AGAIN but he has a resonant and submissive response nonetheless) which made me sad because it kind of implies that through all his bad behavior and cruelty, it’s really not all his fault because he’s had little to no guidance in his life. He came out wrong so Bubblegum sort of brushed him aside. His response to Tree Trunks’ disciplinary speech implies that he wants limits and to have a sense of control around him. A parental type figure.
It’s just really sad that he turned out the way he did because what he needed was more love and better treatment.

But that’s probably far fetched, again I’m only a casual fan.
Also not excusing his tyranny and dictatorship, I’m just expressing the sadness behind the reason for it.

EARL GREY LEMON CHEESECAKE - VEGAN, GLUTEN-FREE + RAW

INGREDIENTSCrust

  • 1 cup almonds
  • 1¼ cup Medjool dates

Filling

  • 1½ cup raw cashews, soaked (4-6 hours is best or use boiling water and soak for 20 minutes)
  • ½ cup coconut cream
  • ½ cup agave nectar
  • ¼ cup virgin coconut oil, melted
  • ¼ cup fresh lemon juice
  • 1 tsp lemon zest
  • 3 tsp early grey tea leaves

Garnish

  • ¾ cup blueberries

INSTRUCTIONSCrust

  1. Add dates and almonds to food processor and process on high for 1-2 minutes until a chunky, sticky “dough” forms. Using your fingers, you should be able to press together some of the crust and have it stay together. If your crust is too dry, add more dates. If too sticky, add more almonds. I left mine a bit on the chunky side as I like the extra crunch but if you want yours more smooth, just process a bit longer to make the crust finer.
  2. Transfer your crust to your desired baking dish. I used an 8" spring form pan but you could make mini cheesecakes in muffin tins if you wish.
  3. Using your fingers or the back of a spoon, firmly press crust into the bottom of your baking dish, ensuring that it is packed evenly around the entire dish.

Cheesecake

  1. In a high-speed blender, add cashews, lemon juice, agave nectar, coconut cream, coconut oil and lemon zest. Blend on high until filling is very smooth and creamy, about 2-3 minutes.
  2. Pour half of the batter over your prepared crust. Ensure that the batter is evenly distributed over the pie crust, tapping the dish a few times to get rid of any bubbles.
  3. To the remaining batter, add the earl grey tea leaves and blend for another minute. Scrape down sides if needed to ensure evenly blended.
  4. Gently pour the earl grey infused batter over the lemon batter, being careful not to mix the layers. Again, make sure this new layer of batter is evenly distributed across the baking dish, tapping a few times on the counter to get rid of any bubbles.
  5. Garnish your cheesecake with blueberries, placing them in a ring around the perimeter of your cake. Gently press the berries into the cheesecake so that half of each berry is in the batter.
  6. Place cake in freezer for at least 2 hours to set.
  7. To serve, allow to soften on counter for about 20-30 minutes.

NOTESAfter the cheesecake had set in the freezer, I stored mine in the fridge in a covered container, where it held it’s shape and texture perfectly!

http://www.glutenfreeveganpantry.com/earl-grey-lemon-cheesecake-vegan-gluten-free-raw/

Stuff I’ve been missing thanks to the patria querida
  • Ordinary black, green or chamomile tea. Not fancy blends like Earl Grey or Honey and Lemon Chamomile, not herbal blends for slimming or sleeping or good digestion or “for those feminine days“, not any “super flavor added“ bullshitery, just plain black, green or chamomile tea. And even the blends are disappearing! The only thing available now is Rosa Jamaica, because even linden, only drink by those with nervous disposition, has disappeared.
  • Getting my favorite snacks at any kiosk. Because you getting Yukitas chips or ripe plantain Natuchips or Plain Ruffles or ordinary red bag  Doritos shouldn’t be subject to what distributors could release this week.
  • Going to the supermarket at the corner of my workplace at lunchtime to buy some supplemental thing (like a ramen cup or a salad bag or some soda for the coworkers) and not being deterred by the kilometric line waiting for the trucks bringing milk or toilet paper or chicken or whatever came today.
  • The ability of buying a new computer paying the equivalent of three months of salary. Because that was what my desktop cost in 2010. Today I would have to save 4 months of salary to buy a decent tablet, and about one full year to buy a replacement of it with their current specs, not a better one.