As someone who would marry cheesecake if she could but married her lactose intolerant husband instead, this cheesecake is a winner. If you think it can’t possibly compare to “real” cheesecake, I challenge you to make it.
The way I got around my oh-so picky husband was not telling him what I used. I just said it was “lactose free” sour cream and cream cheese. Once I got the resounding two thumbs up, then I told him what it was made with.
1 Graham Cracker crust
12 oz. Better Than Cream Cheese (cream cheese substitute)
2 eggs, beaten
3/4 cup sugar
2 teaspoons Vanilla
1/2 teaspoon fresh lemon juice
1 cup Sour Supreme (sour cream substitute)
3 1/2 tablespoons sugar
1 teaspoon Vanilla
- Preheat oven to 350 degrees.
- Combine first five ingredients and beat well until light and frothy.
- Pour into Graham Cracker crust.
- Bake for 26 minutes.
- Remove and cool for 10 minutes.
- Mix last three ingredients (sour cream, sugar, vanilla) and pour on top.
- Bake 10 – 15 minutes.
- Refrigerate 5 hours.
- Beat husband off with stick until cheesecake actually cools completely.
Answer to the question you must be asking…
The stuff they use to create the sour cream and cream cheese substitutes is actually tofu. Oh yes, you heard me. I’m not a tofu political activist by any stretch of the imagination. I’ll eat it if it’s in front of me, but I don’t go out of my way to seek it out.
I am not kidding when I tell you, it’s very hard to tell the difference.
Proof? Three step-children and picky snobby snooty husband ate it like it was their last meal on earth. And I’m done.
I got the original recipe from, I think, Diet for a Small Planet by Frances Moore Lappe, but the substitute stuff was pure Rachel Gunn information.