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Cheesecake, Pareve Chill-Out (P)
Source: "Cooking with the Kosher Butcher's Wife," by Sharon Lurie
Serves: 8 to 12

2 eggs
1/2 cup sugar
1/3 cup fresh lemon juice
1 cup non-dairy creamer
3/4 cup cold water
85g package non-dairy vanilla pudding
85g package lemon jelly (gelatin, in USA)
1 cup water, boiling
1/2 cup water, cold
1 box finger biscuits
Icing sugar, for dusting (confectioners' sugar in USA)
Sliced strawberries, for garnish
Mint leaves, for garnish

Cream the eggs, sugar, and lemon juice together until light and creamy.

Place the non-dairy creamer, cold water, and vanilla pudding into a bowl and beat until firm.

Dissolve the lemon jelly in the boiling water then add the 1/2 cup cold water.

Immediately dip the finger biscuits into the jelly (before it stars to set) and line a glass or freezer-safe pie dish with the biscuits. Dip all the biscuits. If there are any left over, set them aside on a plate to be used as a second layer.

Once all dipped, pour remaining jelly through a strainer into the bowl with the "cream" mix and beat again until well combined.

Pour half the "cream" mixture over the base and if there were any left create a second layer. Pour the remaining "cream" mixture on top.

Place in the freezer. To serve, dust with icing sugar and decorate with strawberries and mint leaves.

Poster's Notes:
I have not tried this yet as I just got this cookbook. The book is only meat and pareve dishes and entirely kosher (it only uses kosher cuts of meat and South-African-certified kosher ingredients) and was written by one of the local butcher's wives (hence the name of the cookbook).

Posted by Adiva Bloch

Nutritional Info Per Serving: N/A