Just Soy Cheese Cake
A light and creamy soy-based cheesecake with tangy lemon and vanilla flavors, perfect for a dairy-free dessert that can be topped with fresh fruit or pie fillings.
Ingredients
Instructions
- Mix together the cream cheese, sugar, eggs, sour cream, vanilla, and lemon juice until smooth.
- Pour the mixture into a shallow baking pan.
- Bake for 20 minutes at 300°F (150°C).
- Refrigerate for 1 hour before serving.
- Cut into squares and top with cherry, strawberry, blueberry, raspberry pie mix, or a single fruit on each square.
Tips & Substitutions
For a smoother texture, ensure the cream cheese is at room temperature before mixing. You can substitute sour cream with Greek yogurt for a tangy flavor. If you prefer a sweeter dessert, consider adding a bit more sugar or using flavored cream cheese. This cheesecake can also be made gluten-free by ensuring your ingredients are certified gluten-free.
Serving Suggestions
Serve the cheesecake chilled, topped with your choice of fruit pie mix or fresh fruit for a burst of flavor. It pairs beautifully with Nanny'S Sweet Potato Pie for a delightful dessert spread. Consider serving it alongside a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual squares in the microwave for about 10-15 seconds until warm, but be careful not to overheat as it may alter the texture of the cheesecake.
Nutrition & Diet Analysis (per serving)
Each serving of Just Soy Cheese Cake contains roughly 222 calories, with 4g protein, 29g carbohydrates, and 1g fat. It is a good source of vitamin C (12% of the Daily Value) and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake in advance?
Yes, this cheesecake can be made a day in advance. Just ensure it is cooled completely before refrigerating. This allows the flavors to meld together, resulting in an even tastier dessert when served the next day.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving to preserve its texture.
What can I use instead of eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for each egg. This works well in achieving a similar texture while keeping the recipe suitable for vegetarian diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).