Pareve Cheesecake recipe for Pesach?

Platinum Member Joined: Jul 28 2006 Posts: 7190

Can it be made with non Kitniyos ingredients?

Platinum Member Joined: Jan 01 2006 Posts: 48152

The tofutti stuff is all soy and therefore kitniyos. What would or could you be using ?

Your question reminds me of a friend, a mom with teenagers - one Pesach she was expecting a lot of guests, besides her fussy kids, so she got herself an inexpensive (like $10) toaster oven, I think at Cosco or some such, and while she did her Pesach cooking, she popped pan after pan of milchig cheesecake to bake into the oven and then the freezer, for yomtov breakfasts, made with either cottage cheese or cream cheese, now I forget which.

After yomtov, rather than storing it for the next year, her kids had it to take to sleep away camp. Since it was inexpensive, she was happy.

Sure, you can't use it as dessert after a meal, unless it's only fish or other pareve or dairy foods, but does that help you at all for breakfasts?

Platinum Member Joined: Jul 28 2006 Posts: 7190

Platinum Member Joined: Jul 28 2006 Posts: 7190

Anybody here related to a baker for a Pesach hotel? They'd probably know.

Platinum Member Joined: Jan 01 2006 Posts: 48152

I'm pretty unhappy I typed out that long post.

Platinum Member Joined: Jul 28 2006 Posts: 7190

I'm making a dairy meal on yom tov specifically so we would have cheesecake.

Thats a cool idea? What are you serving?

I haven't fully thought out the menu yet, but probably cheese and potato blintzes, some sort of vegetable quiche or casserole, and I have a recipe for potato gnocchi in pesto sauce that I'd love to try out, or perhaps alfredo sauce. I have to think it over.

one of my kids birthdays is on yomtov and they love cheesecake, so I have to do it!

oh I forgot to add fish, too. probably salmon or tilapia.

My coworker gave me pareve cheesecake that she made with 5 eggs, a pareve whip, juice of 2 lemons and 3/4 c. sugar. The filling makes enough for an 11" tart pan It wasn't bad, but tasted more of lemon than cheese.

What kind of crust will you make?

Platinum Member Joined: Jul 28 2006 Posts: 7190

IF the pareve whip doesn't have to be whipped you could try replacing it with nut cream. I don't ahve the recipe but it is basically put a cup of nuts in the blender and add enough water so that it blends down into a creamy consistency, add preferred sweetener to taste. I have also added cocoa to it and used it to fill layer cakes, YUM! We make it with almonds, the original recipe calls for cashews (do people eat these for pesach and this was not a specifically Pesach recipe) but you could probably use any nuts.

The pareve whip doesn't have to be whipped. That's a very interesting substitution!

Silver Member Joined: Oct 01 2006 Posts: 927

I like the idea of the nut cream!