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Pasco capstone user guide order capstone volatility fund performance project presentation in college hello guys so welcome back today we are doing a little bit of a different video I'm passing out a recipe from my new favorite cookbook hot for food this is Lauren Toyota's cookbook if you don't know Florida's she is an amazing vegan youtuber blogger she shares excellent recipes I already made two recipes from this book her fettuccine alfredo and oatmeal Chocolate Chunk cookies and they are to die for like seriously so so good something that I love about her book is that it's not necessarily focused on being healthy but it is focused on being snippy so sometimes when you're trying to get plant-based you really do want to indulge and this is the book for that I mean I'm not vegan I eat eggs and meat but I don't eat dairy so a lot of food and recipes just happen to go well with my diet so I love testing out new vegan recipes and today we are making her what looks like a delicious which I pretty sure is gonna be amazing cheesecakes let me show you guys picture it's the faithfully married cheesecake here it looks to die for and I love that there are barely any ingredients in the filling barely any ingredients in the crust it sounds really really simple to make so I figured I'm gonna make it and I'll take it along as I make it and try it out and I am just so excited for this so now let's get baking so first off I'm going to make the crust by making oat flour so it says to do this in a food processor but I'm going to do this in my blender because I know my food processor and it does not one thing so well to the point that it's a superfine sandy texture and that's what it says you want in the recipe so I'm gonna do it in my blender perfect this looks exactly how he wanted to be by the way if you want to get Lauren's cookbook I'll leave a link in the description box down below where you buy our cookbook as well as to her youtube channel because she has so many more great recipes on there add the oats of the blender brown sugar salt and some melted vegan butter and now it's time to blend this up it says it should hold together when you pinch it which it's not I don't know because I used maybe a different vegan butter than her but I'm gonna do melt another tablespoon of vegan butter I think and added into that it will hold together now I'm just going to press the mixture into a pan the pressed is already so I'm going to set it aside we can start making it the beef cheesecake filling now what I love about this feeling which I'm super excited about is that there are only four ingredients no never mind five ingredients but there's still so so few ingredients and I'm just gonna do it all in the cup of my nutribullet so we have here one cup of raw cashews and then I've been soaking in hot water for 20 minutes so I'm just gonna drain the water out it's not so hot by now okay it's a little bit over 1 so leave a few behind then I have here some silken tofu now the recipe calls for soft tofu but I cannot find anything labeled soft tofu in my grocery stores but go into like three of them so I will start online and supposedly soft tofu is the same thing or very similar to silken tofu so we'll see hopefully it's the right thing and now some vegan cream cheese I chose to use tofu tea really really hope that my blender could fit all of this and actually blend it up and then next is sugar have to get that okay this is gonna be a really really packed I don't know if it's gonna blow them I have to fund it in two parts and then to lemon zest and lemon juice so now I'm going to attempt to blend this but I think I might have to do it in two parts because this blender cup is super super full like all the way to the top let's see what happens oh my God look at this creamy cheesecake filling it looks amazing so now I'm gonna do is I'm gonna pour it into the greased pan it is time to make this my oven is preheated to 350 degrees Fahrenheit and I'm gonna bake it for about 45 minutes and then stick it in the fridge for about 4 hours I might just leave it there overnight and then tomorrow I'll come back on we'll make the blueberry topping together see you here and then I'll test it out I am so excited for this I love cheesecake so much so now let's make the blueberry topping in a small saucepan I'm going to combine blueberries lemon juice and sugar now I'm gonna hook this on the stove until all the blueberries burst and the sugar is dissolved [Music] the Cheesecake has been chilling in the fridge overnight and now it's time to open it up and out of the blueberry topping that okay I think it's pulling away really nicely once the Cheesecake is on the platter or your plate it's time to add some of the delicious blueberry topping I'm Matt I know this is not the kitchen I'm at my desk because I'm actually eating my cheesecake lunch now so basically I'm the worst youtuber ever I mean when teasing now but I did try it a couple of days ago not on camera I know my plan was to try it on camera for you guys but it just looked so good and I wasn't set up to film so I'm gonna try it again for you guys but I'm just gonna quickly show you like most of the cake is gone like between me my mom my sister we've finished off this cheesecake for the most part and I didn't saving it for this end to the video so let's try it out although I already know how to peace and I really really like it this is the best lunch ever so let's discuss the Cheesecake so the crust is delicious I love how easy what to me but of probably do one and a half or two times the recipe next time just because I would like a little bit more crust then we have the cheesecake filling that is my favorite part this is a really really great vegan cheesecake very very surprised by it it has a really creamy texture I highly highly recommend that you make it as for the blueberry topping it is really good but for me personally it was a little bit too runny when I first made it because there was no I think it said why there was no cornstarch or arrowroot starts to thicken it so if I ever take this in the future I think I would add a little bit of arrowroot starch to the jelly mixture just to thicken it a bit so that it wouldn't just flop off the Cheesecake find out it's been sitting in the fridge for four days so it is super solid and it's not dripping off but you're gonna pour it straight up to the Cheesecake and then serve it a half-hour later it's not may not the best situation so I wouldn't recommend making a little bit thicker or just letting your cheesecake sit in the fridge for like two days before you serve it I mean it's still good a day later or two days later even four days later now so this is really the best lunch ever so I'm really really highly run the cheesecake and you should go and check out the hopper food cookbook the cookbook is called being covered classics by Lauren Toyota honduran one our feet two feet your face I'll leave link down below it is a great cookbook I highly highly recommend so you buy in check it out only $40 and amazon so it is a really really great deal and this is already a third recipe a try for a book and I'm loving all up so I can't wait to try more I am literally obsessed with trying out recipes that use cashews like to make creams and teas take it all that stuff so I'm sure you'll be doing a lot more nested in the future follow me and concern if you want to see that because I usually post it there so many experiments it's raining flower and I'm gonna go ahead and enjoy my lunch and Lauren if you're watching this thank you so much for the recipe it really is incredible and your book is incredible and just I am obsessed with all your recipes so thank you so much [Music] you do my internet of things verizon SUNY Downstate Medical Center.