Hi all,
So I want to try and make cheesecake...I think I already have a crust recipe, but I was wondering if anyone has a fairly low-fat recipe that does not contain gelatin or sweeten condensed milk...Can someone help me out? Thanks so much!!!
|~K

Hi! Can you have soy? I have a tofu cheesecake recipe that is delicious!

Ohhhh post that recipe....I love tofu, I love cheescake...mmmm.

I don't really measure when I bake, and I am leary by anything from Tofutti (non-dairy cream cheese), so I tend to just stick to tofu. That would, no doubt, make it more cream cheesey, but I like this anyway. This is the basic recipe - change it however you can! (I like carob raspberry).

1 block of silken tofu (I use a container of Mori-Nu), drained.
about 1/2 cup of soymilk
1/2 c. sucanat
1/4 c. honey or maple syrup
vanilla extract

Put in crust and bake at 350 until set. I don't recall how long... I'm sorry! Maybe about 20 minutes? I'll keep looking for where I jotted it down.

What is sucanat? I have not heard of that before. But this looks great.
I know tofutti does say that they can't guarantee their cream cheese but I have had no problems in the past with it but things could change.

You can always do a tofu / cream cheese mix.
Sucanat is pure, unfiltered sugar. If you are okay with regular sugar, it will work fine !

Is silken tofu gluten-free? I thought it wasn't...
Thanks for the recipe!

The unflavored varieties of tofu is usually fine and I know silken is okay, Now flavored ones you need to read, I read everything anyways to be sure.
I read labels like I have been doing it all my life.

I use Mori-Nu because whenever I got tofu in a non-aspectic package, I felt ill... Then I read that those are bacteria traps. So Mori-Nu all the way!

I have a pumpkin cheesecake recipe with gluten-free ginger snaps as a crust - if you're interested.

That sounds like a great recipe Paige. I would love that one.

I have a no-bake cheesecake sometimes referred to as the crack-cocaine of cheesecake. It has Philly cream cheese, dream whip, icing sugar and pie filling/fruit for the topping. It goes on a gluten-free graham cracker crumb crust.
Any takers?

Pick me! Pick me! I will take that one too.

Cheesecake

Crust
1/3 cup butter
1/4 cup sugar
1 1/3 cups graham cracker crumbs (I've never found these in the store. I use the Bette Hagman recipe but with less cinnamon than she calls for)

Middle
250g (8oz) cream cheese
1 cup icing sugar
1 tsp vanilla
1 pkg dream whip, prepared

Top
1 can cherry pie filling

Mix together melted butter, graham crackers and sugar. Press into the bottom of a 9x13 pan. Beat together cream cheese, icing sugar and vanilla. Add the prepared Dream Whip and beat until well mixed and smooth. Spread on top the graham cracker mixture. Spread a can of cherry pie filling on top of that. Chill and serve.

I hope this can be made dairy-free for those of you with dairy problems, but I don't know how to do that. Cream cheese must be dairy...how could you replace it?

Here is a recipe for Blueberry Cheesecake (you'll have to do your own crust)

Prepare two granola crunch pie crusts (1 1/2 c granola and 2 Tb oil (or water) and pinch of salt)
Grind granola in a blender
put granola in a bowl and add all ingredients
sprinkle with more water if needed to moisten
Mix with a fork, adding a little more water if necessary
Press into pie plate with fingers
Bake at 350 for 10-15 minutes, or until firum and crusty
Use only with pre-cooked fillings

2 1/4 c Tofu, silken, extra firm, rinsed
1 20 oz can Pineapple chunks, well drained
1 3/4 c Banana chunks
1/4 c Honey
1 3/4 tsp Vanilla
1/2 tsp Salt

Place all ingredients in blender and blend until smooth and creamy.
Pour blended ingredients into pie crust.

Blueberry Glaze:

2 c Blueberries (need 2 c more later)
1/4 c Honey
3 Tb Cornstarch
1/8 tsp Salt
1/2 c Water

Blend well in blender
Pour into saucepan and cook over medium heat until thick, stirring constantly until thickened
Remove from heat and ADD 2 C additional blueberries
Fill pre-made Granola Crunch Crust wit the cheesecake filling
Top with blueberry glaze and chill

Be sure and use silken to avoid beany flavor.
Thanks, Cindy Gonzalez, for sharing this great recipe with us!

From Guilt Free Gourmet by Vicki Griffin

OK I am a loser at cooking. IS there a recipe for graham crackers crumbs?

I really like the recipes from Philadelphia cream cheese. Their 3 step cheesecake is awesome. I used to make it in an oreo crust with cherries on top. Yum! I haven't made one since going gluten-free. I was thinking about trying a crushed nut crust.

Philly 3-Step Cheesecake

2 pkg. 250g. regular or light philly cream cheese softened
1/2cup sugar
1/2tsp. Vanilla
2 eggs
1 crust 9"

Mix cream cheese, sugar & vanilla with electric mixer at med. Speed until well blended.
Add eggs. Mix until blended.
Pour into crust.
Bake at 350* 40 min. Or until center is almost set. Cool. Refrigerate 3 hrs. Or overnight.
Flavour variations
Cherry
Top chilled baked cheesecake with 1 can(19oz.) cherry pie filling.
Chocolate chip
Stir 1/2 cup baker's semi-sweet choc chips into batter.
Sprinkle with additional 1/4cup chips before baking.
Lemon
Stir 1 tbsp. Fresh lemon juice & 1/2tsp. Grated lemon peel into batter

Makes 8 servings

I found the recipe for Junior's Cheesecake online and used that. Instead of their spongecake bottom I ground up gluten-free ginger snap cookies, pecans and mixed with egg and just smooshed that on the bottom of the pan for a crust.

Technically, it's a recipe for graham crackers. I let them dry out a bit and then chop 'em up in the food processor. I've discovered two cheesecakes later to use less butter in the crumb crust that needs butter/crumbs/sugar mixed up. The recipe is in the Bette Hagman Bakes Bread cookbook, and I believe the Incredible Edible Gluten-Free Food for Kids cookbook has a recipe as well. I haven't tried that one.