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Home : Desserts : Cheesecake : Hydrox Cookie Cheesecake

Makes 12 servings
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Hydrox Cookie Cheesecake

Contributed by: Chris WebAdmin. of RecipesNow.com

From The Lactose-Free Cookbook by Sheri Updike.

Have your or someone in your family
given up favorite foods because of Lactose Intolerance? Or are you popping a pill before you can enjoy a meal? You are not alone! One in five Americans-and 80% of the world's population-reacts to milk products with pain and embarrassing discomfort. And today, diary products are hidden in almost everything-cold cuts, bread, medication, frozen or packaged goods, and more! What can you do?

Ask Sheri Updike. Determined to give choices and bring the joy of eating back to her 100% Lactose-Intolerant husband, she discovered how to put the "Yum" back into lactose-free cakes and cookies, soups and sauces, au gratin side dishes, ice cream-even a luxurious quiche!

Now dip into 200 foolproof recipes the whole gamily will love-including several prizewinning dishes-along with all of Sheri's secrets for making traditional dairy dishes without lactose products! Exceptiolally delicious and so good no one (and that's a promise) will guess they're lactose free, mealtimes can be fun again-chock full of everything you and your whole family love to eat! Sheri includes:

  • Brand-name products that are 100% lactose free
  • Best diary substitutes
  • Special quick fixin' foods-ready in under 30 minutes
  • Breakfast, lunch, dinner dishes...
  • and party fare too.

Reading labels educates you on the packaged cookies you can and cannot eat. You cannot have Oreo cookies... but you can have Hydrox cookies! So, if you are a chocolate sandwich cookie lover, you'll still have the ability to enjoy them. And you'll love this cheese cake!

Ingredients:

  • 12 whole chocolate sandwich cookies, Hydrox
  • 3 tablespoons safflower oil margarine, Hollywood, melted
  • 24 ounces cream cheese alternative, Tofutti
  • 5 teaspoons cornstarch
  • 1/3 cup sugar
  • 3 large eggs, slightly beaten
  • 1 medium egg yolk
  • 2/3 cup whipping cream alternative, Pastry Pride
  • 2 teaspoons vanilla extract
  • 1/3 cup cr?me de cacao
  • 1 cup semisweet chocolate chips, lactose free (see page 28), melted
  • 5 whole chocolate sandwich cookies, Hydrox, coarsely chopped

Directions:

Preheat the oven to 350 F. Grease the bottom of a 9-inch springform pan.

In a food processor with the metal blade, crush the 12 whole cookies, then add the melted safflower margarine through the tube. Pulse to combine. Remove the crumb mixture and press into the springform pan, covering the bottom only.

Using a stationary heavy-duty mixer, combine the cream cheese, cornstarch, and sugar. Beat until smooth. One at a time, add the eggs and egg yolk, beating well after each addition. Stir in the whipping cream alternative, vanilla, and cr?me de cacao. Then add the melted chocolate chips. Remove the mixing bowl from the stand and fold in the 5 coarsely crumbled cookies. Poqr the filling into the prepared crust.

Place the cheesecake into the oven for 15 minutes. Then lower the temperature to 200 F. and continue to bake for about 1 hour and 10 minutes. The cheesecake is done when the center no longer looks "wet" or shiny. Turn the oven off and remove the cake from the oven; run a knife around the rim of the springform pan to loosen. Return the cake to the oven for another hour. (Although the oven is off, additional cooking is done with the heat remaining in the closed oven.)

Remove the pan from the oven and cool on a wire rack. Place in the refrigerator and chill overnight, uncovered. Leave the cake in the springform pan until ready to serve. You can garnish with additional whole Hydrox cookies and nondairy whipping cream.

It's always cheesecake time!

Preparation time8 45 minutes

Serving Size: Makes 12 servings

Nutritional Information: Per Serving: Calories: 377, Cholesterol: 71mg, Dietary Fiber: .9g, Protein: 5g, Sodium: 334mg, Carbohydrate: 24g, Total Fat: 29g, Saturated Fat: 11g, Calories from Fat: 69%, Calories from Carbohydrates: 26%, Calories from Protein: 5%


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