Soy Milk Cheese Tart Cake

Soy Milk Cheese Tart Cake

Even those with wheat, egg, or dairy allergies can enjoy this moist, crispy and tasty cheesecake!

Ingredients: One 16 cm tart mould

Rice flour cookie
Top Grade Non-Glutinous Rice flour: 80 g, Cornstarch 20 g, Margarine: 50 g, Vanilla extract: As needed
Soy milk cheese (900 ml unprocessed soy milk + 150 ml vinegar or lemon juice gives 270 g of soy milk cheese) See recipe ID: 1315967
100 g
Sugar (cane sugar)
50 g
Baking soda (or baking powder)
1 heaping teaspoon
Soy milk
100 ml
Whipped soy milk (With sugar, whipped to form peaks)
2/3 a carton
Lemon juice
30-50 ml


1. Lightly mix the vinegar into the 45°C warm soy milk, and set aside. When it's cooled completely, wrap in a cheesecloth or gauze and separate the lumps and liquid.
2. Spread the rice flour cookie dough in the bottom of the mould and push it in with a fork.
3. Mix the soy milk cheese, sugar, soy milk and baking soda with a hand mixer (etc.) until smooth.
4. Add the whipped soy milk and lemon juice to Step 3 and mix some more. Pour it into the Step 2 mould, bake for 20 minutes at 180°C, and you're done.

Story Behind this Recipe

I wanted to make a tasty sweet that everyone could enjoy, even those with wheat, egg, or dairy allergies!