Soy milk cheese (900 ml unprocessed soy milk + 150 ml vinegar or lemon juice gives 270g of soy milk cheese) See Recipe ID: 1315967
2 packets (10 g)
Sugar (cane sugar)
Heavy soy cream (whisked for 7 minutes)
2/3 of a pack
Lemon juice (see Step 4)
Rice flour cookie dough (50 g margarine or shortening, 25 g sugar, 80 g rice flour, 20 g corn starch, vanilla essence) Baked at 180°C for 15 minutes.
Melted margarine or shortening (mix with crushed cookie dough)
Mix vinegar with soy milk heated to 45°C and set aside. When it has completely cooled, wrap in a gauze or cheesecloth and separate the lump and water.
Add the gelatin to water and soak. Melt the gelatin over heat and add sugar and soy milk (remove from the heat when the sugar has dissolved).
Pour the mixture from step 2 into the soy cheese from Step 1. Add whipped cream, lemon juice and mix.
*If you are making the cheese with lemon juice, adjust the amount that you add at Step 3!
Line the mould with crushed cookie dough and pour in the mixture from Step 3. Mix in jam to make a marble pattern. Chill in the fridge and it's done!
Story Behind this Recipe
Both my son and daughter have a dairy allergy, but I wanted to make a cheesecake we could all enjoy together!!
The key is to stir lightly after adding the vinegar to the soy milk cheese. Don't stir too much! Mix the water separated from the lumps with honey for a nice, refreshing drink. ♪ You can add jam to the leftover soy milk cheese and eat it as is, or make a sandwich with it!