I need a dairy free cheesecake recipe?!
I need a dairy free cheesecake recipe?
HELP i i'm desparate for cheese cake and i'm lactose intolerant. does anybody have any good cheesecake recipes for me? (without chocolate i'm alergic) thanks!
Answers:
Tofu cheesecake filling from the book of tofu
17 ounces tofu
1.5 to 3 tbsp tahini
0.5 c maple syrup
2 tbsp lemon juice
0.5 tsp sea salt
1.5 tsp vanilla extract
puree tofu and mix with other ingredients
bake in graham cracker crust for 30 to 35 minutes at 350 F
I do not have the recipe, but I can tell you what to look for. Before I knew what tofu was, I had a tofu cheesecake. I think it was dairy free. Go to a recipe website (www.cooks.com, www.allrecipes.com, etc) and type "tofu cheesecake" in the search box.
Dairy-Free Tofu Cheesecake recipe
4 graham cracker squares, finely crushed
2 pounds firm tofu, pressed and very well drained
1/2 cup honey
1 teaspoon almond extract
2/3 cup granulated sugar
2 tablespoons soy oil
1/4 cup lemon juice
1 tablespoon vanilla extract
Heat the oven to 350 degrees F.
Spray a 9-inch pie pan with vegetable oil spray and coat it lightly with the graham cracker crumbs, tilting pan to spread the crumbs.
In a food processor or blender (a food processor makes the job easier), blend all the remaining ingredients. Process until very smooth, stopping to scrape down sides as needed. Pour into the prepared pie pan.
Bake at 350 degrees F for about 1 hour, until small cracks start to form. Cool at room temperature about 20 minutes, then refrigerate.
Serve well chilled, cut into 8 wedges and topped with fresh fruit if desired.
Vegan Tofu Cheesecake Recipe
From Jolinda Hackett,
Your Guide to Vegetarian Cuisine.
FREE Newsletter. Sign Up Now!
You won’t believe that this easy (and yummy!) blender tofu cheesecake recipe is cholesterol-free and packed full of healthy soy protein. I like to make a peanut buttery Nutter Butter cookie crust and sprinkle some extra cookie crumbs on top. You could also serve with fresh fruit or a fruit sauce. Another idea is to use a pre-made chocolate crust and drizzle the top with chocolate syrup or fudge. This recipe is a tasty way to add more soy to your diet.
INGREDIENTS:
1 container Tofutti brand cream cheese alternative
12 oz or one package silken tofu
1/3 cup soy milk
1/3 cup corn starch
1 tsp vanilla
2 tbsp maple syrup (optional)
2/3 cup powdered sugar
1 tbsp lemon juice
3 tsp egg replacer
2 tbsp water
2 tbsp vegetable oil
1 pre-made pie crust
PREPARATION:
Pre-heat oven to 325 degrees.
Mix the egg replacer with the water in a small bowl until smooth and add to blender. Blend together all ingredients, except for oil and crust at medium speed until smooth.
Dairy free cheesecake
Categories: None
Yield: 8 Servings
---Lemon Tofu Cheesecake--- -Crust---
2 cup Graham Cracker Crumbs
? cup Maple Syrup
? teaspoon Almond Extract -Filling---
1 pounds Tofu; Firm, Japanese, Silken
? cup Sugar
1 tablespoon Tahini Or Almond Butter
? teaspoon Salt
tablespoon Lemon Juice
? teaspoon Lemon Zest
? teaspoon Almond Extract
2 tablespoon Cornstarch; Dissolved In
2 tablespoon Soy Milk; Or Rice Milk
Crust: Preheat oven to 350 degrees. In a medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture evenly to form crust. Bake 5 minutes. Let cool while preparing filling. Filling: Blend all ingredients in food processor or blender until smooth, about 30 seconds. Pour mixture into crust. Bake until top of pie is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about two hours. Variations: Alternatively, use a prepared graham cracker crust. For a no-bake cheesecake, omit cornstarch mixture. Pour filling into crust and refrigerate until firm, at least two hours or overnight. The texture will resemble that of a cream pie. Feel free to experiment. Try adding vanilla-flavored liqueur instead of lemon juice and zest for a vanilla cheesecake. Or reduce the sweetener, eliminate the lemon juice and zest, and add pureed strawberries or raspberries to taste. Or add 12 ounces of melted semisweet chocolate instead of fruit. Or forget the crust and pour the filling into custard cups, chill and serve vegan pudding.
I don't have a recipe, but the best non-cheesecake I've tried that actually tastes like the real thing is from here:
http://www.chicake.com/
It's fantastic. They should go f*cking national -- international, start a whole giant chain of places making it fresh for local customers. They are not thinking BIG enough.