Comments on: Cheesecake (gluten-free, dairy-free/vegan)

By: Jules

Jules — Wed, 24 Oct 2012 17:59:56 +0000

Hi Sandra, good question! It’s all about the slow cool for cheesecakes so they don’t crack and sink — not so pretty! Leaving it in the oven as it’s cooling helps this process and creates beautiful cheesecakes!

By: Sandra

Sandra — Wed, 24 Oct 2012 02:41:20 +0000

Why does it require an hour in the oven after cooking it to cool ?
Seems like it would cook too long after 50 mins cooking.

By: Michelle Greene

Michelle Greene — Wed, 12 Sep 2012 12:53:20 +0000

Gail,

I am intrigued!! Is there such products as coconut cream cheese and sour cream? Where can a person buy them? My son and I have a casein allergy and he also has a soy allergy so enjoying anything sweet or savory that requires cream cheese or sour cream, without discomfort, has become a thing of the past……please e-mail me your reply as I don’t check this site daily.

Thank you!!

By: Jules

Jules — Sun, 15 Jul 2012 18:14:24 +0000

Susan, I would think your sub would work, but it wouldn’t be as creamy as using Silken Tofu. Let me know if you try it and how it turns out!

By: Susan

Susan — Sat, 14 Jul 2012 19:23:08 +0000

Hi! Can I substitue dairy free tofu based home made ricotta cheese into this recipe? In direct proportions to the tofu mentioned?

By: Jules

Jules — Thu, 21 Jun 2012 01:03:24 +0000

Almost all of my ebooks have the nutritional analyses included. We are trying to run these on as many recipes as possible, but we don’t have the software to easily do so, and we area very small company. I understand and respect the need, but we’re doing all we can at this point. Check out my ebooks on the “Books” tab at the top to see if any of those will suit your hubbie’s needs!

By: Gail

Gail — Tue, 12 Jun 2012 03:36:10 +0000

Would coconut cream cheese and coconut sour cream work? I am sensitive to soy so this would lessen the soy presence to perhaps a manageable level. Also, could I use the chocolate wafers from a chocolate cream sandwich cookie instead of the graham crackers?

By: Barb Avery

Barb Avery — Sat, 09 Jun 2012 01:03:01 +0000

Jules: enjoy every single email you send, plus the recipes. Thanks for adding some normalcy back to our lives.
Just made a batch of choc.chip chunk cookies from one of your cookie mixes.
No matter how long I back them, they NEVER get crunchy like my husband likes them to be (yes it is more for me, BUT). I’ve baked them as long as 18 mins, getting them pretty dark, but the softness continues. I use JUST the ingredients on the bag. Should I be adding creme of tartar to add stiffness to them. Something is still missing.
Barb

By: baby48@msn.com

baby48@msn.com — Fri, 08 Jun 2012 15:33:47 +0000

I wish you would have the carb counts this would make it easier for me to prepare you food. My husband is diabetic and I need to count the carbs for his insulin dose. He is newly diagnosed

By: Frances D'amato

Frances D'amato — Fri, 08 Jun 2012 12:26:03 +0000

I like it
Thank you