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Archive for August 6th, 2008

Lactose-intolerants never really get past living the no-dairy life, particularly those of us who enjoyed dairy products for a significant portion of our lives. My LI didn’t visit me until I reached the ripe old age of 40. I’m not going to say it’s been a traumatic experience; but it certainly has taken the better part of valor and ingenuity to adapt to this new way of eating – for me, anyway. Ergo, this blog. But I stray.

When I saw this cheesecake recipe in Food and Wine magazine, I realized, after dabbing the drool from my lips, that I may be able to modify this dessert to a dairy-free rendition. I must admit that it’s really pretty darn good, and my taste-testers could not detect the lack of real dairy in it. I thought it was fabulous, and a definite keeper. Enjoy!

Salted caramel cheesecake

1/2 pound (8 ounces) soy cream cheese, at room temperature

1/2 cup sugar

3 large eggs, at room temperature

1/2 cup soy sourcream

 

6 tablespoons light corn syrup

1/2 cup plus 2 tablespoons sugar

3 tablespoons margarine

1/2 cup soy creamer

fleur de sel

Preheat the oven to 325 degrees F. In a large bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the eggs, one at a time, then beat in the sour cream. Pour the batter into six 5-ounce ramekins or custard cups.

Set the ramekins in a small pan and set the pan in the center of the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake the cheesecakes for 20 minutes, until set at the edges but still quite jiggly in the center. Turn off the oven and leave the cheesecakes in for 1 hour. Transfer the ramekins to a rack and let cool completely.

Meanwhile, make the caramel. In a heavy medium saucepan, heat the corn syrup. Stir in the sugar and cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 9 minutes. Off the heat, carefully stir in the margarine with a long-handled wooden spoon. Stir in the soy cream in a thin stream. Let cool. Stir in 3/4 teaspoon fleur de sel.

Pour 1 1/2 tablespoons of the caramel over each cheesecake and swirl to coat the tops. If the caramel is too thick, warm it in the microwave at 10-second intervals. Refrigerate the cheesecakes until chilled, at least 3 hours. Sprinkle with fleur de sel just before serving. Makes 6 servings. Can be refrigerated for up to 2 days.

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