Gwens Non Dairy Cheesecake Food
NON-DAIRY (PAREVE) CHEESECAKE
Make and share this Non-Dairy (Pareve) Cheesecake recipe from Food.com.
Provided by Devora
Categories Cheesecake
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Put everything in a saucepan and cook over low heat, stirring constantly, for 5 minutes. Will get thick and gloppy.
- Pour into graham cracker crust and bake for half an hour.
- Can top with swirls of non-dairy chocolate syrup, cherry pie filling, or a topping of your choice.
- Let chill in the refrigerator until cold and enjoy!
DAIRY FREE CHEESECAKE
Make and share this Dairy Free Cheesecake recipe from Food.com.
Provided by HungarianChef
Categories Cheesecake
Time 1h5m
Yield 8 slices, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients (except shell) in a food processor until well blended.
- Put mixture in pie shell.
- Bake at 350°F for 45 minutes.
Nutrition Facts : Calories 255.1, Fat 11.5, SaturatedFat 2.6, Cholesterol 62, Sodium 251.6, Carbohydrate 34.6, Fiber 0.6, Sugar 23.8, Protein 3.8
NO BAKE GLUTEN FREE CHEESECAKE (LOW FAT)
I made this for a friend's birthday who is allergic to gluten. I was so scared that I washed all utensils twice. This is my first ever cheesecake. It was a huge hit! It's very healthy & low cal too. If you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.
Provided by deepikah
Categories Gelatin
Time P1DT30m
Yield 1 bowl, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Hang the yogurt in a cloth & let the excess water drop in a bowl. Let it hang for about 20 minutes minimum
- 2. If you are using fresh mangoes (recommended) make sure they are sweet & ripe. Cut them & puree in a food processor.
- 3. Warm the water & dissolve the gelatin in it. Add the mango puree to this. Keep aside.
- 4. Put the cottage cheese*, milk, & hung yogurt in the food processor. ( Use milk only in case your cottage cheese is hard & doesn't blend). Blend till you get a gorgeous creamy texture.
- 5. Pour out the cottage cheese & yogurt mix into a mixing bowl. Add sugar & Vanilla. To this add 3/4th of the mango puree mixture.
- 6. Whisk together for about 5 minutes till the mixture is consistent.
- 5. Take a silicon bakeware bowl (or any bowl, I don't care) & slightly grease it with your preferred butter/oil. Pour the yummy looking yellow mix into this.
- 7. Refrigerate for about 30 minutes. Then pour the leftover mango puree mixture (of point 5) slowly to form a glaze. Refrigerate overnight. DO NOT FREEZE.
- 8. Since this cheesecake has no crust we will invert the dish to make the glaze the crust. So the next day invert the cheesecake out on a plate.
- 9. Place cubed mangoes delicately on top of the cheesecake & garnish with mint leaves if you wish.
- Serve & wait to be crowned the queen of healthy desserts.
- *If you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.
Nutrition Facts : Calories 240.4, Fat 6.2, SaturatedFat 3.3, Cholesterol 23.7, Sodium 261.1, Carbohydrate 35.2, Fiber 1, Sugar 33.6, Protein 12
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