How do you make Pareve cheesecake?

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?

Moderator Joined: Mar 29 2005 Posts: 18390

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 Razz

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Posted: Mon, May 12 2008, 9:25 pm Post subject:

Posted: Mon, May 12 2008, 9:45 pm Post subject:

the pareve one tastes like the milchig one. it has toffuti sour cream and toffuti cream cheese.
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Diamond Member Joined: Dec 04 2006 Posts: 2694

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.

Posted: Mon, May 12 2008, 9:50 pm Post subject:

mil makes the pineapple one

Last edited by Tefila on Mon, May 12 2008, 9:52 pm; edited 1 time in total

Yes, Squash, thank you, I would like to have the recipe.

Diamond Member Joined: Dec 04 2006 Posts: 2694

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

Gold Member Joined: Jan 06 2008 Posts: 1725

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.

Platinum Member Joined: Jan 01 2006 Posts: 48223

You should know that the pareve cheesecakes are more fattening than the dairy ones. They have more saturated fat.

Diamond Member Joined: Dec 04 2006 Posts: 2694

not mine.

Moderator Joined: Dec 26 2005 Age: 33 Posts: 11430

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!

Platinum Member Joined: Jan 01 2006 Posts: 48223

They CAN be just as fattening.

Posted: Tue, May 13 2008, 10:39 am Post subject:

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.

Posted: Wed, May 14 2008, 10:12 pm Post subject:

Beginner Joined: Nov 18 2010 Posts: 2 Location: New York

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