Best ever bake cheesecake recipe?

Hi, want to make a birthday cheesecake for my daughter who is severely allergic to eggs, and mildly allergic to gluten, maize, fruits etc. Just want to make it special for her this year cos she is so deprieved of yummy food.


Anyone with recommended cheesecake recipe? (can't bake cake cos of egg factor)


I will use a gluten-free biscuit base but are there other egg-free base options?


With fruit topping, she can only eat apples and pears. Are they ok as cheesecake toppings?


I searched on internet and realise some recipes call for full cream or sour cream to mix with the cream cheese - does this make the cake taste better??


Any advice or suggestion, not just recipes, would be great!!


Many thx.

Well classic cheesecakes call for 3 or 4 eggs. So you're looking for an eggless version.


I found this one through a web search.


http://vegetarian.about.com/od/glutenfreedesserts/r/noeggcheesecake.htm


this website had a few without eggs - but if it didn't have eggs it called for cool whip - which I am not sure of which ingredients will cause a problem for your daughter.


http://cheesecake-recipes.kraftfoods.com/


I don't know why some cinnamon enhanced sauteed apples and pears wouldn't taste nice on top of a creamy cheesecake. Sounds good to me!


I also found this eggless cake - never made it, but just found it.


http://www.bawarchi.com/cookbook/cake2.html

ok, my suggestion will make it challenging to stick candles on but what about a fruit crumble, which i see pears and apples being more suitable for? crumbles just involve caster sugar, fruits, unsalted butter, some ground cinnamon and plain flour (assume you can get gluten free flour?)....no eggs required and absolutely yummy!

Is she able to take lemons, bananas, limes or passionfruit?

No, Claire, she cannot take any of the citrus family and bananas are out too. Passionfruit, I haven;t tried, which means I need to steer clear until doc gives the go ahead (we follow a strict diet plan).


Pear+apple fruit crumble sounds do-able, Wheelymate, thanks for the suggestion. Will give it a go with rice flour and see if it is edible. haha. Most gluten-free flours are made of maize, buckwheat and/or potato all of which my daughter is allergic to, believe it or not! She can take only rice and millet from the grain family. Do you have a recipe or ingredient portions by any chance?


HKchoichoi, I am still in the process of browsing your websites. Many of them do call for eggs or egg-replacer, the latter I can't use either as it contains ingredients my daughter reacts to. With Cold Whip, don't know what it is and if I can source it in HK.

Hi Mummybee1,


Take a look at these recipes. My brother used to have a lot of allergies and mum found these guys very helpful.


http://www.allergy.org.nz/recipes/recipesIntro.php


There is a chocolate cake in there that has no egg in it. Uses flour but I'm sure you can try it with rice flour. Hope it tastes good.


Good luck.

mummybee> For an egg substitute, have you ever tried flaxseeds? For the equivalent of one egg, take one 1 tablespoon of flaxseeds, grind them up. Add 3 tablespoons of water and blend in a food processor till frothy. It's best to leave it for an hour before using and will keep in the fridge for a couple of days. It won't work in everything but baking should be okay.

A couple of possibilities, although not cheesecakes...



Apple Crumble


50g linseeds (aka flaxseeds)

50g pumpkin seeds

50g sunflower seeds

125g rice flour

1 tsp ground cinnamon

0.5 tsp ground nutmeg

140g dairy-free spread

150g sugar

4 medium/big eating apples

1 extra teaspoon of cinnamon

2 extra dessertspoon of sugar

Extra sunflower seeds


Method

1. Grind all the seeds in a liquidiser.

2. Heat the oven to 190 degrees C. Grease a suitable dish; this recipe will fill a 30cm by 19cm one.

3. Peel and core the apples and cut them into slices. Place the apples in the base of the dish. Sprinkle a teaspoon of cinnamon over the top and a dessertspoon of sugar. And give it a bit of a mix with your hands.

4. In a large bowl, mix together the ground seeds, rice flour, cinnamon and nutmeg.

5. Add the dairy-free spread in the bowl and rub the fat into the seed and flour mix.

6. Add the 150g of sugar and mix everything well.

7. Sprinkle the crumble mix over the apples and press down. You might want to use the last of the crumble mixture to sprinkle over the top so it looks crumbly.

8. Sprinkle extra sunflower seeds over the top and extra dessertspoon of sugar. Cover with tinfoil (it’s to stop the sunflower seeds from burning before it's cooked) and place in the oven.

9. Cook for about 25 minutes covered. You should be able to hear the apples sizzling!

10. Remove the tinfoil and cook for another 10 minutes to brown the sunflower seeds.

11. Remove from the oven and enjoy!




Fruit slice

This actually uses dried apricots but perhaps you can try it with dried apples instead.


For the slice:

300g dried apricots

Some boiling water

250g dairy-free spread

150g ground sunflower seeds

100g ground linseeds

1 tsp mixed spice

90g rice flour

200g raisins/sultanas

a splash / 1tbsp rice milk


For the 'glaze':

100g dried apricots

Enough boiling water with which to blend apricots

Desiccated coconut to sprinkle


1. Preheat the oven to 170C. Grease and line a 27cm x 17.5cm rectangular tin, or as close are you have, with baking parchment.

2. Take the dried apricots and add enough boiling water to blend them to a pulp. Use as little water as possible to this.

3. Put the apricot pulp and dairy-free spread into a large saucepan. Gently heat the mix until the dairy-free spread melts.

4. Add the raisins to the saucepan and set aside.

5. Grind the sunflower seeds and linseeds in the liquidiser.

6. Add the seed mix, rice flour and mixed spice to the saucepan. Mix together. If it seems very stiff, then add some rice milk.

7. Scrape the mix into the tin and level the top with the back of a spoon

8. Bake for about 20-25 minutes. The slices are cooked when the top is golden brown and they are firm to the touch.

9. Leave the slices to cool whilst you prepare the glaze.

10. Add enough boiling water to the dried apricots so that you can blend them to a smooth mix; spread this over the cooked slices.

11. Sprinkle the desiccated coconut over the top.

12. Leave it to cool completely before cutting into slices.

And Chocolate Truffle Slice might be okay.

Serves 8-10


Ingredients

568ml carton double cream, at room temperature (IMPORTANT to ensure smooth texture)

225g dark chocolate (with at least 70per cent cocoa solids)

Cocoa powder, to finish


Method

1. Break the chocolate into small pieces and place in a basin over a pan of just-simmering water. Make sure the basin does not actually touch the water. Leave until the chocolate is completely melted, stirring once or twice. Remove from the heat and leave to cool slightly.

2. Meanwhile, use a wad of kitchen paper dipped in a little vegetable oil to grease a loose-bottomed, 20cm-diameter cake tin – must be at least 5cm deep. Line the oiled tin with cling-film.

3. Whip the (room temperature) cream until it holds soft peaks. Stir a large spoonful of the whipped cream into the warm, melted chocolate. Mix it in completely, ensuring there are no white streaks remaining. Then, carefully but thoroughly, fold this chocolate and cream mixture into the remaining whipped cream.

4. Pour the mixture into the prepared cake tin and smooth the top so it is completely level. Chill the mixture for at least 2 hours.

5. To serve the truffle slice, turn the tin upside down on to a plate, let the cake slip out, then remove the cling film. Dust the cake with sieved cocoa powder, then cut into slices with a sharp, warm knife.

Other ideas:


Toffee apple wedge: core an apple and cut in eighths. Caramelise 4 tbsp of caster sugar in a shallow pan or frying pan, using c*cktail sticks dip the wedges into the liquid to cover. Leave to cool.


Apple jelly: 550ml apple juice. Heat one quarter of the juice and dissolve four gelatine leaves. Add the rest of the apple juice. If you use fairly clear juice, you can add some food colouring to jazz it up. Pour into container(s) to cool and set.

WOW Claire you are great! Must have taken you ages to type everything out! Please don't do that anymore, you can photocopy and send the recipes to me by post. Don't want to intrude into your family time...


I so will try your apple jelly and wedge receipes. I want to make a dessert for the kiddies but am afraid to buy them from the store for fear of RAW eggs in them (which would lead to analpytic shock in an instant). These are perfect yummy food. You know what, they will become regular desserts for my daughter from this point on. Many thanks...


hkbubble, how did I miss your website during my countless google searches? Still in the process of clicking on and reading all the recipes now. Thanks also to you.


CHEERS!

mummybee> Copy and paste only - all my recipes are electronically filed on my computer and my Palm (and backed up on an external hard disk).

Mummybee here's one :


2 Philadelphia cream cheese


2 Cans of condensed milk


juice of one lemon


1 tsp vanilla


Blend them together for at least 10 minutes and bake on 210-220F oven ( will takes 2-3 hours)


There is no need for a base and you may top it up with the caramelized apples or pears ( fresh one may do, too ) and perhaps a few shaved chocolate arranged to your heart's content ( and your little one's and friends delight!)



ps: I just made this up... I mean the original recipe includes eggs and something else, I just omitted them.