Non-Dairy (Pareve) Cheesecake
photo by mosma
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 2 (16 ounce) containers soy cream cheese (Toffuti brand)
- 1 (12 ounce) container tofutti sour cream (non-dairy)
- 2 eggs, beaten
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 3⁄4 cup sugar
- 1 graham cracker pie crust
directions
- Preheat oven to 350 degrees.
- Put everything in a saucepan and cook over low heat, stirring constantly, for 5 minutes. Will get thick and gloppy.
- Pour into graham cracker crust and bake for half an hour.
- Can top with swirls of non-dairy chocolate syrup, cherry pie filling, or a topping of your choice.
- Let chill in the refrigerator until cold and enjoy!
Reviews
-
Excellent cheesecake! I brought this to a potluck along with a frozen NY-style cheesecake from the grocery... Most everyone said they preferred this one! I sprinkled chocolate chips on top before baking and used an Oreo crust, plus had cherries on hand for those who wanted. A great alternative for those who can't do dairy. N.B. The instruction for soy cream cheese quantity is a little confusing: Better maybe to say " 2 8-oz containers (16 ounces total)" so as not to leave people guessing. Thanks for a great recipe!
-
We've been making this Chhesecake for years already but still don't remember how long it has to be in the oven. So we try for 30 minutes, and it works out for us. Another thing, because graham crackers are not readily available in our area, we crunch Pettit-Beurres, mix them with a bit of margerine and have persfect results.
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