My mother was a wonderful cook and baker, but more than anything she was an adventurous one.
She loved trying new recipes, and I think it came from her general attitude toward life, that she loved (and loves) to learn new things.
When I was little, cheesecake was not well known in Japan.
It was not something you could buy at cake shops or bakeries, and few people knew about it.
Yet, my mother was baking cheesecake at home!
Interestingly, my mother’s cheesecake contained processed cheese, not cream cheese.
Soon, cheesecake did become extremely popular, and everyone began making it at home.
I did try various types of cheesecake, mostly made with cream cheese, but my mother’s cheesecake continued to be one of my favorites.
I do bake cheesecake myself, and usually I use cream cheese (until I started the plant-based diet), but yesterday this idea of using a different type of cheese came to me.
I happened to have homemade vegan cheddar, and I thought it would be fun to use it.
I wasn’t completely sure about this.
Not about not using cream cheese, but that the “cheese” I was going to use is plant-based and not dairy.
But it turned out really good!
(This is not my mother’s recipe.)
It was nice and moist, and I found the unique cheddar flavor wonderful.
