LACTOSE FREE CHEESECAKE
This is an almost vegan cheesecake. You could substitute the Lactaid milk with light soy milk. A healthy, low fat, low calorie cheesecake.
Provided by Gladys L.
Categories Cheesecake
Time 35m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a blender, combine tofu, milk, vanilla and syrup. Blend until smooth and pour into crust.
- Bake for 30 minutes.
- Remove from oven and cool. Refrigerate until chilled.
Nutrition Facts : Calories 105.3, Fat 1.6, SaturatedFat 0.2, Sodium 4.5, Carbohydrate 20.2, Fiber 0.1, Sugar 19, Protein 2.8
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Pat Dalgleish
[email protected]Overall, this is a good lactose-free cheesecake. It's easy to make and it tastes great.
Shtaurus Martin
[email protected]This cheesecake is way too expensive. I can get a better cheesecake at the grocery store for half the price.
Nirajan Adhikari
[email protected]I'm not a fan of the almond crust. I think a graham cracker crust would be better.
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[email protected]The crust on this cheesecake is too thick and crumbly.
Yoni Ma
[email protected]This cheesecake is too sweet for my taste.
Graham Templin
[email protected]I followed the recipe exactly, but my cheesecake cracked on top. I'm not sure what I did wrong.
Sidra Hassan
[email protected]I'm not sure why, but my cheesecake didn't turn out as creamy as I hoped. It was still good, but not great.
cust omer
[email protected]This cheesecake is a bit expensive to make, but it's worth it for a special occasion.
Enam Haque
[email protected]I added some fresh berries to the top of the cheesecake before I baked it. It was a delicious addition!
Saifurrehman Tahir
[email protected]I'm allergic to nuts, so I used a graham cracker crust instead of the almond crust. It turned out great!
tumwekwase boniface
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it. It's so delicious!
Ridwan Maxamed
[email protected]I'm not a huge fan of cheesecake, but I really enjoyed this one. It's not too sweet, and the texture is perfect.
Alice Owusuaa fordjour
[email protected]The crust on this cheesecake is amazing. It's the perfect combination of crunchy and crumbly.
Md mahedul Islam
[email protected]I love that this recipe uses almond milk instead of regular milk. It makes the cheesecake lighter and healthier.
Aakash Ray
[email protected]This cheesecake is a lifesaver for me. I'm lactose-intolerant, and I've been missing cheesecake for years. Now I can finally enjoy it again!
Jorge Hernandez
[email protected]I was a bit skeptical about how a lactose-free cheesecake would taste, but I was pleasantly surprised. It's just as good as a regular cheesecake!
Dawn Stamper
[email protected]This is the best lactose-free cheesecake I've ever had. I'm so glad I found this recipe!
Reaz Hossin
[email protected]I've made this cheesecake several times now, and it always turns out perfect. It's so easy to make, and my friends and family love it.
Sultan
[email protected]This lactose-free cheesecake was a huge hit at my last dinner party. Everyone loved it, even those who aren't lactose-intolerant. It's creamy and smooth, and the crust is the perfect balance of sweet and salty.