Monday, October 15, 2007

Eggless Cherry Cheesecake

Eggless Cherry Cheesecake
Hah! Finally a cheesecake recipe without eggs, gelatine and whipped cream topping. In Malaysia, whipped cream is VERY expensive. Gelatine is non-vegetarian. I found this on I've not tried this recipe but read the reviews which heaped praises on it. However, there were some problems with the firmness of the cheesecake. Well anyway, any takers? If you do try it out, I'd appreciate your comments!

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
Pour cherry pie filling on top of pie. Serve.


Anonymous said...

this is just like my recipe for cherry cheesecake, it isn't supposed to firm up. That's just the way this recipe is.
(my recipe doesn't have the vanilla)

You should try searching for vegetarian New York style cheesecake, if you're looking for a cheesecake that is firmer and see what you find.

mamanags said...

Thanks for your suggestion. At least now I'll know what to search for. I'll post the recipe as soon as I find one, especially for an eggless baked cheesecake. If anyone out there know of such recipe, please add your comment here. Thx!

Mamanags said...

Found the recipe. Go have a look at Double Layer Pumpkin Cheesecake.

Sanjana said...

Hey :) You could try adding a little vegetarian gelatin or agar-agar powder to the cream cheese mixture, then setting in the fridge?

Mamanags said...

Now why didn't I think of that?! Thanks for the idea!