Parve Cheesecake Recipes

MAPLE SYRUP CHEESECAKE

Steps:

• Place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Grease a 10-inch cake pan; line bottom with parchment paper.
• Combine graham cracker crumbs, 1/2 cup maple syrup, and butter in a large bowl. Press over the bottom and up the sides of the cake pan.
• Beat cream cheese in a bowl with an electric mixer until smooth. Add 1 cup maple syrup and eggs, one at a time, beating well after each addition. Add heavy cream and vanilla extract; beat until just combined. Pour over the graham cracker crust.
• Bake in the preheated oven until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Transfer to a wire rack to cool completely, about 1 hour. Refrigerate until firm, 8 hours to overnight.

TOFU CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
• Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.

NON-DAIRY (PAREVE) CHEESECAKE

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!

AMAZINGLY PARVE CHEESECAKE

Steps:

• Crush the biscuits in a food processor.
• Melt the margarine and pour over the crushed cookies.
• Add the cinnamon.
• Press into the bottom and slightly up the sides of a springform pan.
• Set aside.
• Mix all the filling ingredients together with an electric mixer until well blended.
• Pour into cookie crust.
• Bake in a preheated oven at 250 degrees Celsius (400 degrees Fahrenheit) for 10 minutes.
• Turn the heat down to 150 degrees Celsius and bake for an additional 60 minutes.
• Do not open the oven door at peek at the cake during this time.
• Turn off the oven and leave the cheesecake in the oven for an additional hour or more.
• Place in the refrigerator for several hours before serving.
• Variation: use brown sugar for a caramel cheesecake.
• This cake may be topped with your favorite pie filling.

PARVE CHEESECAKE

Steps:

• Combine crushed sandwich cookies and melted margarine and press into a 10-inch (25-centimeter) round disposable pan. Set aside.
• Place the cream cheese, eggs, sugar, and vanilla sugar in the bowl of a mixer and mix until smooth.
• Divide the cheese mixture into three parts, two cups each. Add the melted Rosemarie chocolate to one part and mix well. Add the ground nuts to another part and mix well. The last part will remain plain.
• Pour the chocolate mixture over the cookie crust and freeze for a couple of hours until solid. Place the other two mixtures in the fridge. Once the chocolate mixture is frozen, pour the nut mixture on top of it and freeze until solid. Pour the last cheese mixture over the frozen nut layer and freeze until solid.
• Fill a 9x13-inch (23x33-centimeter) baking pan halfway with water. Place the cheesecake in the pan and bake at 350 degrees Fahrenheit (180 degrees Celsius) for two hours. Remove the cheesecake from the oven and allow to cool in the water.
• Combine your topping ingredients and pour over the cheesecake. Decorate with chocolate curls.
• Freeze the baked cheesecake again till solid. Using your kitchen shears, snip the top of the pan every inch and then pull down to remove cake.