suz (susilou1) wrote in vegancooking,

Lemon Teasecake

I made the lemon teasecake from cafe ambrosia/the uncheesecookbook/posted here about two weeks ago.

(recall: one with MILLET)

Following modifications

For the first one, I used lemon juice as it called for, omited the lemon extract, and then substituted the vanilla extract for almond extract. I then decorated the top with leftover almonds from the raw nut crust.
Result? One killer lemon-almond cheesecake.

After the millet was cooked, i added it to a double broiler with two cups of vegan choco chips. I melted and stirred th etwo, then added it to the blender. I used Lime juice instead of lemon, and omited the lemon extract, and used peppermint extract instead of vanilla.
Result? One chocolate-lime-mint cheesecake. It was slightly too minty. I would use one or 1 1/2 tsp. of mint next time, and then use 1 or 1/2 tsp vanilla. Other then the overpowering mint, it was amazing as well.

Everyone enjoyed them both for my bday cel :)
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