Parve Cheescake | Imamother

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Parve Cheescake

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myomi

Wed, Feb 16 2005, 7:41 am

2 eggs, separated
1\4 cup sugar
1 container toffuti cream cheese
1 tbsp flour
1 tsp vanilla/vanilla bean
rind of half a lemon

1 pie crust (graham)

>beat egg whites till stiff.
>combine all other ingredients, mix with egg whites and pour into the
>pie shell. Bake at 350 for about 30 minutesor until set
>Cool and top with canned blueberry, cherry or strawberry filling and
>whipped cream
Enjoy!!

Tefila

Wed, Feb 16 2005, 7:47 am

Or you can use tea biscuits or graham crackers. Layer it with same filling as above etc. And then after it's baked whilst still hot coat it with choc chips which will melt straight away, then even with spatula..... refrigerate......Heavenly!

sarahd

Wed, Feb 16 2005, 7:58 am

My mouth watereth.

gryp

Wed, Feb 16 2005, 10:05 am

sarahd

have you been reading shakespeare?

613

Wed, Feb 16 2005, 10:42 am

here's my LAZY pareve cheesecake:
-graham cracker crust (bought, or homemade)
-beat half a container of pareve creamcheese w/ half a container of marshmallow fluff.
-pour above into crust.
-freeze until almost solid.
-put on topping (I do fresh strawberries, or cherry pie filling, or choc. syrup, or other fresh fruit), then stick back into freeze.
you need to defrost it a little to cut it. so either I put in the fridge at the beginning of the meal, or defrost at room temp. about 10 min. before cutting.

gryp

Wed, Feb 16 2005, 11:02 am

0613- it tastes good? what size containers of pareve cream cheese and marshmallow fluff? sounds interesting and an easy activity for kids.

Tefila

Wed, Feb 16 2005, 11:04 am

Marshmallow fluff I've used with rice crispie deserts, cornflakes treats and choc suprises but never this. Think I will try this 8)

613

Wed, Feb 16 2005, 2:04 pm

rg- don't know the exact sizes but it's the toffuti cream cheese (same size as a reg. small cream cheese- what are those 8 oz?) and the bigger size container of marshmallow fluff- in the plastic, not glass- maybe those are 16 oz. I'll look when I get home- I think that's gonna be dessert this shabbos!

gryp

Thu, Feb 17 2005, 5:53 am

thanx- 0613, I know what you mean.

BrachaVHatzlocha

Tue, May 31 2005, 3:14 pm

0613, I tried your recipe last erev Shabbos5.
the store didn't have the 16 oz fluf, so I used the "kosher brand" - marshmellow creme. The problem I had was...it only filled up 1/2 the pie crust! HMMMM So I doubled the recipe. I drizzled it with some chocolate syrup (as you suggested) and a few chocolate chips, but I found it was very sweet. Yummy, be a bit sweet.

chavamom

Tue, May 31 2005, 6:57 pm

I have a delicious recipe for parve cheesecake, but it is a bit more of a potke than the recipes here. It came from a kosher caterer. Still want to see it?

Tefila

Tue, May 31 2005, 7:04 pm

Chavamom Oh yes please 8)

chavamom

Tue, May 31 2005, 8:16 pm

Here it is, from Chef2Go:

1 c. graham cracker crumbs
1 c + 6 T sugar
4 T melted margarine
2 lbs parve cream cheese
1 1/2 t. lemon zest
2 t. vanilla extract
4 eggs
1 pint parve sour cream
1/2 c strawberry jellly
2 pints strawberries

combine graham crackers, 1/4 c sugar and margarine. Press into a springform pan and let cool.

Combine remaining sugar and 'cream cheese'. Beat in one egg at a time. Stir in lemon zest, vanilla and 'sour cream'. Pour on top of crust. Bake at 300 degrees Fareheit for 1 1/4 hour, rotate pan every 20 minutes. Let cool in oven with door ajar.

When cool, melt jelly and spread on top of cake. Slice strawberries in half and arrange in concentric circles on top.

queenie

Sun, Jun 05 2005, 6:57 am

Myomi,

is it possible to freeze your pareve cheesecake? I could make it today, freeze it and then defrost it before yom tov and put the the topping on.

myomi

Sun, Jun 05 2005, 2:36 pm

I never tried it before,but I dont see why not.good luck!

queenie

Sun, Jun 05 2005, 9:03 pm

anyone out there tried freezing a pareve cheesecake?

I don't want to take a chance and ruin a cake.

gryp

Mon, Jun 06 2005, 9:00 am

my sister makes this same recipe and she always freezes it. it comes out the same as fresh.

Mommy912

Tue, Jun 07 2005, 7:10 am

This cheese cake is really easy and yummy!

2 tofutti cream cheese
2 eggs
3/4 cup sugar
1 tsp. vanilla extract
1 tsp. lemon juice

1 graham cracker pie crust

optional: chocolate or strawberry syrup or powder

mix all ingredients. I have done this in the mixer or in the food processor - my mixer is heavy to lift and the food processor was on the counter - the food processor makes it creamy.

Pour batter into the crust, reserving a little bit in the bowl. Add syrup/powder to the leftover mixture, mix, and drizzle in a spiral over the rest.

Bake uncovered at 350 for about 50 min. It will look firm when done, not brown.

I have also done this in the miniature piecrusts.

gryp

Thu, Jun 16 2005, 8:34 am

Mommy912- thanx for this recipe, it was great! I should have made two of them. Very Happy

Tefila

Thu, Jun 16 2005, 11:01 am

Freezes Very well Smile

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