You know there is nothing like a good piece of cheese cake after dinner! After a Friday night dinner I cannot serve the dairy version so I was looking for a good parve cheesecake recipe!
At one of the wonderful Friday night dinners at the East Side Torah Center I was sitting near Jackie Bollen and it doesn’t take us women too long to get into the topic of recipes! Jackie sent me this great recipe for parve cheese cake. It was a hit!
Ingredients
2 (16 ounce total) containers soy cream cheese (Toffuti brand)
1 (12 ounce) container Tofutti soy sour cream
2 eggs, beaten
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup sugar
1 deep graham cracker pie crust or can be made using a standard graham cracker crust recipe in a springform pan, which works very well, 8,9 or even 10 inch.
Directions
1 Preheat oven to 350 degrees.
2 Put everything in a saucepan and cook over
low heat, stirring constantly, for 5 minutes. Will get thick and gloppy. I think this is what makes it different – light and delicious!
3 Pour into graham cracker crust and bake for half an hour or so, until set and perhaps just beginning to brown at edges.
4 Chill in the refrigerator until cold and then enjoy!
–Submitted by Chaya Elishevitz and Jackie Bollen
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Thanks so much for this recipe. I’ve been searching for years for something like this as we all love cheesecake but one of my son’s is lactose intolerant and can’t have dairy. Will try to surprise them next week. Again thanks.