Reply To This Post         Return to Posts Index           VegSource Home

From:	Susan (75.94.135.2)
Subject:	Deb...Cheese Cake revisited... some substitutions
Date:	February 26, 2011 at 7:02 am PST

Deb, this is my first time making Cheese Cake and I need a replacement for the egg and whipping cream....[**The first 2 ingredients have been replaced: Tofutti cream cheese and I (MADE) soy condensed milk using a recipe I found here**]. Can you help? Thanks so much.

Chocolate Raspberry Cheese Cake
(fr. "Favorite Brand Name Easy-to-Bake Cookbook" p 214)

2 3-oz pkgs cream chees, softened**
1 14-oz can sweetened condensed milk**
1 egg - ??
3 tbsp lemon juice
1 tsp vanilla
1 cup fresh or frozen raspberries
1 Pie crust

preheat oven to 350 F
Beat Cream Cheese in med bowl w/elec mixer at med speed until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Add egg, lemon juice and vanilla; mix well.
Arrange raspberries in bottom of crust. Pour cream cheese mixture over raspberries.
Bake 30-35 minutes or until center is almost set. Cool on wire rack.

Choc Glaze:
Melt 2 1-oz squares semisweet baking chocolate with 1/4 cup whipping cream - ?? in small saucepan over low heat. Cook and stir until thickened and smooth. Remove from heat. Spread over cheese cake. Refrigerate 3 hours.

Makes 8 Servings.

Reply To This Post         Return to Posts Index           VegSource Home