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i bought a beautiful pareve cheesecake at pomegranet.
hope it tastes as good as it looks.
my DH cant have dairy.
What’s the point of pareve cheese cake for Shavuos?
What’s the point of pareve cheese cake for Shavuos?
Oneg Yom Tov.
Why cheese cake anymore than kokosh cake, if neither is dairy?
It depends which you like better.
Cheesecake is da BOMB. But some people cannot eat dairy food, yet they remember how awesome cheesecake can be. So they make it with Tofutti, and it is slightly comforting.
“What’s the point of pareve cheese cake for Shavuos?”
What’s the point of falshe fish for Pesach? Or decaffeinated coffee?
By the way, Pressers Bakery makes a wonderful pareve cheese cake all year long.
Heaven Mills makes a pareve & gluten-free marble cheese cake that’s…yes…heavenly
What’s the point of falshe fish for Pesach?
*LIKE* (your analogy, and falshe fish ?)
A parve cheese cake.
OK, this world has certifiably gone crazy.
I guess you could say the same about meatless meat (soy)… but somehow, a parve cheese cake just sounds a lot stranger.
Here’s a DELICIOUS tried and true recipe:
Parve Brownie Cheesecake
Brownie:
6 oz. bittersweet chocolate (I prefer Alprose baking choco)
3/4 cup oil
3/4 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup flour
1/4 cup chocolate chips
Cheesecake:
2 packages parve cream cheese (Tofutti brand)
2 eggs
1/2 cup sugar
2 tsp. lemon juice
2 tsp. vanilla
Preheat the oven to 350.
Brownie:
Melt the chocolate in a double broiler or microwave (very carefully!) and set aside.
Mix oil, sugar and eggs. Add vanilla and chocolate and mix again. Sift the flour and mix into chocolate. (I do this by hand – no mixer necessary.)
Pour brownie batter into pan (9″ springform or whatever is handy) and sprinkle the chocolate chips on top.
Cheesecake:
Whip the “cream cheese” then add other ingredients. (I use a mixer for this part.) Pour over the brownie bottom.
Bake for 15 minutes. Lower the temperature to 325 and bake for another 30 to 40 minutes, until the top starts to brown. Turn off the oven and leave the cake inside for an hour after it’s baked. Cool on the counter then refrigerate at least 6 to 7 hours before serving.
I usually place a paper towel on top of the cheesecake before refrigerating (to prevent water from accumulating on the top) and I then cover the cake with Saran wrap or foil.
The tofutti cream cheese website has wonderful cheesecake recipes. Try them!
i have a few recipes for pareve cheese cake and they taste good. what is wrong with pareve cheese cake. it doesn’t necessarily taste like cheese cake but it is good in it’s own right. would it be better if it was named tofutti cake.
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