Cheesecake – SUCCESS!

I must preface this entry with an ode to a friend of mine. He is my only male reader. If there are any more of you out there – I would be very interested to know. So back to my friend, whom we shall call FJT – he knows why – he is an avid reader of thesweetifeofcandy, and yet he is really not interested in my recipes, my weight loss or my daily menus. On the other side though, I had an overwhelming female response all in favor of my juicy tid-bits that I had to share!

So I am torn FJT – please do not turn your back on me, but really I do believe my demographic is mommy’s, with kids who face the same daily dilemmas as me. A biggie being ” what can I make for dinner tonight, that the kids will love, that is healthy, and if I pick at it, I could even lose weight?!”

Not every post will be like that, but there is a demand!

But I do appreciate you. You are for sure my number 1 blog fan!! Whether you agree with me or not!

So with that disclaimer out of the way, let me move on to cheesecake without further ado.

As I said last week, I was going to make two cheescakes. one dairy and  one parev. Surprisingly enough, the Parev one was excellent and got rave reviews, whereas the dairy one got very parev reviews.

I need to tweak the dairy one, so that recipe will follow, but here goes the other one.

I will introduce you to some new found foods. Don’t be afraid. Everything I make is pretty good – most of the time! Some things are more pricey that what you would ordinarily pay for the less healthy version. But I think it is worth it. Healthy food is expensive, junk food is cheap – a whole other blog post!

Candy’s no hassle Parev Cheesecake

serves 16

1 Cup Soy Milk

1 tbs vinegar

4 egg whites

8 oz Soy cream cheese

12 oz Soy Sour cream

½ cups Agave Nectar

( I think this is the best discovery! it is 4 x sweeter than sugar – so you need to use less – AND it does not cause a spike on your blood sugar levels like plain old sugar. In other words it has a low GI 14, as opposed to honey 83!! Awesome – love it!)

1 tsp vanilla extract

1 chocolate pie crust

¼ cup semi-sweet chocolate chips

Pour Soy Milk into a small bowl. Add vinegar. Allow to sit for 10 minutes, it will curdle and thicken. In the meantime, beat the egg whites until they form soft peaks.

In  a separate bowl, mix soy cream cheese and soy sour cream. Add agave Nectar and vanilla. If you don’t want to use vanilla – you could use 1 tbs of lemon juice.

Once 10 minutes are up, beat the soy milk and vinegar for about 5 minutes. Add to the soy cream cheese mix. And then fold in egg whites.

Pour into prepared crust.

Bake at 375 for 15 minutes and then lower to 325 f for another 30 minutes.

turn off oven and insert a dishcloth to prevent closing, until cool.

Melt chocolate chips in microwave, add a little soy milk to thin it out a bit. Put it in a piping bag, and either make a design with the melted choc, or just spread it on top.

There will be filling left over, so you could fill ramekins with the left over 3/4 full each one, and have a little crustless treat yourself.

By the way – if anyone is on Weight watches, one slice is equal to 5 points. If you do not have the crust, it would be equal to 3 points.

Enjoy, and let me know how yours turn out!

5 thoughts on “Cheesecake – SUCCESS!”

  1. I understand. I will still scan your recipe posts briefly to check if my input may be helpful on any points.
    You should know though, that I am usually not giving the male perspective on your blog, I am speaking on behalf of women who don’t associate with your daily troubles.
    In a non-cruel way, I hope you drop the diet and go back to your old writing.


  2. Your cheesecake sounds delicious – but I am the only one here who eats it… Have you ever tried substituting the agave nectar for sugar in a cookie or muffin recipe? Or maybe stevia? I cannot get used to the taste of the stevia in tea, which is my other big sugar consumption. Any ideas?


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