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Forum -> Yom Tov / Holidays -> Shavuos
Looking for dairy soy egg free cheesecake recipe
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amother
Lightpink


 

Post Mon, May 27 2024, 7:34 pm
To give your cheesecake with substitutions a boost, spread cherry or blueberry pie filling on top.
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theoneandonly




 
 
    
 

Post Mon, May 27 2024, 7:41 pm
amother Snow wrote:
Pineapple Pie:
1 can crushed pineapple
1/2 cup flour
1/2 cup sugar
1/2 cup oil
4 eggs
1 teaspoon baking powder
1 teaspoon vanilla sugar

Bake 45 minutes, top with cherry pie filling and bake additional 15 minutes.

IDK what type of cheesecakes you guys eat, but this pineapple pie, while sweet and delicious, does not taste like cheesecake.

OP, I agree with posters who say to take an egg-free cheesecake recipe and just sub non dairy cream cheese for it. I would trust ra-mom's recipes, she always has good ones.
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bnm




 
 
    
 

Post Mon, May 27 2024, 7:59 pm
You need an egg free mousse recipe. I remember using from Overtime cook.
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amother
Charcoal


 

Post Mon, May 27 2024, 9:53 pm
Here's a recipe I found online that had good reviews. I added a note that Philadelhpia makes a good vegan cream cheese that seems to be soy-free (but check to be sure). It tastes a little buttery if you like that.

Vegan Cheesecake

Ingredients

1 8-inch pie crust
16 oz vegan cream cheese room temperature (Philadelphia brand “plant based cream cheese” seems not to have soy, but check)
2/3 cup sugar
2 tablespoon cornstarch (can use tapioca starch or arrowroot starch)
3 tablespoon milk of choice, such as almond milk or oat milk
1 tablespoon lemon juice
1 teaspoon vanilla extract

Instructions
Prepare your pie crust in an 8-inch pan, and set aside.
Preheat the oven to 180C/350F.
In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth and creamy.
While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract.
Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
Transfer your cheesecake into the prepared pie crust.
Bake the cheesecake for 40-45 minutes.
Remove from the oven and let cool completely.
Once cool, refrigerate for at least 4 hours, or overnight.
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amother
OP


 

Post Mon, May 27 2024, 11:24 pm
Thank you all so much for taking the time to help me out here. I really appreciate everyone's input!
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amother
OP


 

Post Mon, May 27 2024, 11:28 pm
amother Camellia wrote:
Sorry....I also have food issues and I didn't mean to upset anyone Sad

Forgiven. My child is really struggling because of all the limitations. Our society has a big focus on food and socializing over food. It's getting more and more challenging as dc, now a teenager, gets older. Every single event, celebration, yt revolves around food. It's very isolating to never be able to eat what everyone else is eating. Especially for a teenager. It's not easy.
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amother
IndianRed


 

Post Tue, May 28 2024, 12:02 am
Eggs can always be substituted for 1/4 cup unsweetened apple sauce per egg or you make a flax eggs, from 1 Tbsp flaxseed meal to 3 Tbsp water = to 1 egg and let sit for 5-10 minutes till it gets thick consistency like eggs.
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bnm




 
 
    
 

Post Tue, May 28 2024, 9:42 am
My child was dairy, egg and soy free for a few years. Now there are more than options but I remember needing to stock up on chocolate chips and margarine Pesach time to last the year.

Currently starting on the dairy/soy free thing for myself and the next kid and there are way more options out there then 5 years ago.
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