Categorized | Shabbat Dinner, Shavuos

Shavout Recipes- Our Non-Dairy Cheesecake

Posted on 07 June 2011

Shavout Recipes- Our Non-Dairy Cheesecake

1 Extra Large Egg
2 8 oz. Packages of Tofutti Cream Cheese
¼ Cup of Heavy Cream (we don’t use this but it would probably be fluffier if we did)
1 Tbsp. Freshly Grated Lemon Zest
1 Tbsp. of Pure Vanilla Extract
½ Cup of Unrefined & Unbleached Sugar
9″ Wholly Wholesome Chocolate Pie Crust (We make our own crust see below)

1. Heat oven to 350°F.
2. Soften cream cheese in a medium bowl.
3. Beat sugar, eggs, heavy cream, vanilla and grated lemon zest in a small bowl.
4. Add beaten mixture to cream cheese and mix all together until well blended.
5. Spread into Wholly Wholesome crust.
6. Place in oven on center rack and bake for 40 minutes or until center sets.
7. Cool on wire rack for 30 minutes.
8. Cover & refrigerate for 2 hours or until chilled before serving.

Serve or refrigerate for up to 3 days. Keep refrigerated.

Gluten Free Pie Crust from my Favorite website Elanaspantry.com

1½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract

1. In a medium bowl, combine almond flour, salt and baking soda
2. In a small bowl, combine grapeseed oil, agave and vanilla
3. Stir wet ingredients into dry
4. Pat dough into a 9.5 inch glass pie dish
5. Bake at 325° for 10 to 15 minutes, until golden brown

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