Tuesday, May 30, 2006

It-Can't-Be-Pareve Cherry Cheesecake

No one will guess that this creamy cheesecake is dairy-free! This easy to make dessert is the ultimate Shavuos or Shabbos treat!

2 tubs (8 oz each) Tofutti Better Than Cream Cheese, Plain, softened
3/4 cup white granulated sugar
1 tsp pure vanilla extract or seeds scraped from 1 vanilla bean
1 tsp lemon juice
2 eggs or 1 cup Tofutti Egg Watchers
1 graham cracker pie crust
1 can (21 oz) cherry pie filling

1. Preheat oven to 350 degrees.
2. In a medium mixing, at a low speed, beat cream cheese, sugar, vanilla and lemon juice.
3. Add eggs and continue mixing until combined. Do not over-beat (if you see air bubbles in the mixture, let sit for a couple of minutes until bubbles disappear).
4. Pour mixture into graham pie crust (make sure you have the pie crust on a baking sheet in case of spillage) and bake for 30-40 minutes. Cake will be ready when the top starts to turn a golden brown. Your cheesecake may bubble up in the oven, but will flatten out when cooled.
5. Cool cheesecake completely. Top with cherry pie filling and refrigerate until ready to serve.

You can substitute other pie fillings such as strawberry or blueberry or you can omit the pie filling altogether and serve cheesecake with chocolate or caramel sauce.


frum single female said...

this recipe looks amazing. i cant wait to try it!

Maidel said...

it is amazing! i have lots of people fooled with this one! the secret is to not overbake your cake!

הצעיר שלמה בן רפאל לבית שריקי ס"ט said...

I can't believe it's not milchig...spray!

Looks good. Maybe I should print this out..