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-> Recipe Collection
-> Dairy & Pareve Meals
Alef Bais
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 Mon, May 12 2008, 9:07 pm
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I'd really like to learn how to do this before Shavuos so I won't be so tempted by the real dairy cheesecakes. Any advice?
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Hashem_Yaazor
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Mon, May 12 2008, 9:22 pm
Tofutti Imitation Cream Cheese is your friend.
I have a no bake one, with no eggs or sour cream -- just 2 packages of Tofutti CC, 3/4 C. sugar and 2 tsp. vanilla beaten together, put in graham cracker crust, and frozen. Put in fridge half hour before serving, and top with fresh fruit (or drizzle chocolate syrup).
I'm not sure there is an inyan to eat pareve cheesecake on shavuos though 
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Alef Bais
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Mon, May 12 2008, 9:25 pm
| Hashem_Yaazor wrote: | Tofutti Imitation Cream Cheese is your friend.
I have a no bake one, with no eggs or sour cream -- just 2 packages of Tofutti CC, 3/4 C. sugar and 2 tsp. vanilla beaten together, put in graham cracker crust, and frozen. Put in fridge half hour before serving, and top with fresh fruit (or drizzle chocolate syrup).
I'm not sure there is an inyan to eat pareve cheesecake on shavuos though |
Thanks so much for the quick and helpful reply!!
No, there's no inyan but my options are, either feel sick with real cheesecake or just not have anything at all 
OR HAVE A PAREVE ONE! 
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TzenaRena
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Mon, May 12 2008, 9:28 pm
| Quote: | | I'm not sure there is an inyan to eat pareve cheesecake on shavuos though | it does seem contradictory.
But I wouldn't mind knowing a good parve cheesecake recipe, but without any toffutti-brand ingredients. Just standard kitchen staples.
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flowerpower
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Mon, May 12 2008, 9:45 pm
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the pareve one tastes like the milchig one. it has toffuti sour cream and toffuti cream cheese.
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Squash
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Mon, May 12 2008, 9:48 pm
I have a great one that doesn't have tofuttie. it has crushed pineapple. it sounds weird but really is delish. hmmm haven't made it in a while. maybe for shabbos.
lemme know if yo uwant the recipe.
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flowerpower
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Mon, May 12 2008, 9:50 pm
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mil makes the pineapple one
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Tefila
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Mon, May 12 2008, 9:52 pm
| Quote: | | the pareve one tastes like the milchig one. it has toffuti sour cream and toffuti cream cheese. |
With graham crackers , strawberrys and melted chocolate too.....yum
Last edited by Tefila on Mon, May 12 2008, 9:52 pm; edited 1 time in total
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TzenaRena
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Mon, May 12 2008, 9:52 pm
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Yes, Squash, thank you, I would like to have the recipe.
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Squash
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Mon, May 12 2008, 10:18 pm
1/2 cup sugar
1/2 cup oil
1/2 cup flour
1 can (20 oz ) crushed pineapple, drained
4 eggs
1 teaspoon vanilla sugar
1 teaspoon baking powder
mix all this in a blender/food processor/ with stick blender
pour into 2 graham cracker crusts
bake at 350 for 30-45 mins.
when cooled, garnish as desired.
it's really good. enjoy
Last edited by Squash on Tue, May 13 2008, 10:41 am; edited 1 time in total
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abismommy
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Mon, May 12 2008, 10:23 pm
mine is similar but a little more "patchkedik":
Posted: Thu May 08, 2008 11:52 am Post subject:
--------------------------------------------------------------------------------
Here it is, courtesy of my MIL...
1 1/4 c. graham cracker crumbs
1t. sugar + 1 c. sugar
1 t. cinnamon
1 stick melted margerine
16 oz. plain tofutti cream cheese
1 pint tofutti sour cream
3 eggs
1 t. vanilla extract
Mix crumbs, 1 t. sugar, cinnamon and margerine and press into bottom of 10" springform pan. Mix rest of ingred. and pour over crust. Bake in preheated 350 degree oven for 1/2 hour. Turn off the oven and leave it in there for 1 hour. When completely cool remove from pan and set on platter.
Glaze
1/2 c. sugar
1/4 c. flour
1/2 c. water
1/4 c. orange juice concentrate
1 8 1/2 oz. can crushed pineapple, drained
Blend sugar and flour. Combine water and OJ and stir into sugar mixture. Cook over medium heat until it thickens and boils. Boil for 1 minute and stir in pineapple. Pour over cooled cheesecake.
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chocolate moose
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Tue, May 13 2008, 10:19 am
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You should know that the pareve cheesecakes are more fattening than the dairy ones. They have more saturated fat.
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DefyGravity
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Tue, May 13 2008, 10:23 am
Yeah, if you want to eat pareve cheese cake because you think it's healthier, it's definitely not.
If you need it because you're lactose intolerant - enjoy the pareve alternative!
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chocolate moose
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Tue, May 13 2008, 10:23 am
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They CAN be just as fattening.
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shopaholic
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Tue, May 13 2008, 10:39 am
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I usually make a prev one for one of the fleishig meals on Shavuos. Plus, I make it every so often during the year too. It uses Toffuti cc & tastes real.
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Alef Bais
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Wed, May 14 2008, 10:12 pm
| shopaholic wrote: | | I usually make a prev one for one of the fleishig meals on Shavuos. Plus, I make it every so often during the year too. It uses Toffuti cc & tastes real. |
How do you make yours?
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ra_mom
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Thu, Jan 06 2011, 7:20 pm
| Squash wrote: | 1/2 cup sugar
1/2 cup oil
1/2 cup flour
1 can (20 oz ) crushed pineapple, drained
4 eggs
1 teaspoon vanilla sugar
1 teaspoon baking powder
mix all this in a blender/food processor/ with stick blender
pour into 2 graham cracker crusts
bake at 350 for 30-45 mins.
when cooled, garnish as desired.
it's really good. enjoy | Thanks for this recipe!
I had been on the lookout for a dairy free soy free cheesecake recipe. This is pretty good! Thank you!
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wereafamily
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Fri, May 18 2012, 2:40 pm
| Squash wrote: | 1/2 cup sugar
1/2 cup oil
1/2 cup flour
1 can (20 oz ) crushed pineapple, drained
4 eggs
1 teaspoon vanilla sugar
1 teaspoon baking powder
mix all this in a blender/food processor/ with stick blender
pour into 2 graham cracker crusts
bake at 350 for 30-45 mins.
when cooled, garnish as desired.
it's really good. enjoy |
Any ideas what I can garnish it with...?
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sweetmom6
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Mon, May 21 2012, 1:06 pm
This recipe is from the DVD recipe organizer featuring Not Just A cookbook.
Pareve Cheese Cake Serves: 6
Ingredients
1 ready pie crust
12 ounce tofutti sour cream
8 ounce tofutti cream cheese
1 cup sugar (Splenda)
1 vanilla extract
1/4 teaspoon lemon juice
Instructions
In a 3 Qt. bowl, blend the cream cheese, vanilla, sugar, lemon juice at high speed. Beat in eggs, one at a time until smooth, occasionally scraping bowl with spatula. Beat in sour cream; mix well. Pour into pie crusts. This is enough for 1 1/2 pies; double recipe for 3 pies. It freezes well.
VARIATION: Use frozen mini-pie crusts for individual pies. Decorate with whipped cream flowers using decorator tips.
It's an amazing delicious recipe! It tastes Dairy!! The author writes in The Jewish Press and The Flatbush Jewish Journal
Check out www.bestrecipeorganizer.com
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