This cheesecake is so good and tastes so much like cheese that it is hard to believe it isn't. Perfect to serve with a meat meal or for those that are lactose intolerant. Excellent with strawberries, chocolate shavings or just plain as it comes out of the oven looking beautiful. This recipe is so easy and is virtually impossible to mess up!
2 containers of Tofutti cream cheese (make sure to get plain and not a flavored version)
1 tablespoon lemon juice
1/2 cup of sugar
1 teaspoon of vanilla
Ready to use graham cracker pie crust
Mix all ingredients together. Easiest when the "cream cheese" is first mashed with a fork. Use an electric hand blender for a few seconds just to get rid of any remaining lumps.
Pour into the pie crust. Should fill to exactly the top.
Cook uncovered for 1/2 an hour at 350 degrees. If after 1/2 hour the top is still liquidy, cook another 10 minutes or so until it is starting to turn brown. Cool completely before serving. Enjoy!
No Bake Cheese Pie
This delicious creamy cheese pie is easy to prepare, an ideal recipe for those who do not have a dairy oven. However, the graham cracker crust must be baked in a pareve or dairy oven.
GRAHAM CRACKER CRUST
9 double graham crackers
1/4 cup margarine, softened
3 Tbsps. brown sugar
1 cup cream cheese
1/2 cup farmer cheese
1 cup sour cream
1/2 cup honey
1 tsp. vanilla extract
1 pint sliced strawberries
or whole blueberries
USE: 9 inch pie pan
YIELDS: 8 servings
Preheat oven to 375°.
GRAHAM CRACKER CRUST: Crush graham crackers in blender until finely ground. Place crumbs in a large bowl. Add margarine and sugar and combine well. Press firmly into pan on sides and bottom. Bake 10 minutes. Remove from oven and cool.
FILLING: In a large bowl combine cheese, sour cream honey and vanilla. Beat well. Pour filling into cooled crust. Freeze for 8 hours or overnight.
Thaw pie in refrigerator for 1 hour before serving. Garnish generously with fresh strawberries or blueberries.