Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups graham cracker (crumbs)
  • 4 tablespoons nondairy butter ( - melted)
  • 24 ounces dairy-free cream cheese (I had to reduce this from the cookbook from 32 ounces ( - 3 containers (8 ounce each), softened)
  • 3 tablespoons all-purpose flour (-unbleached)
  • 2 teaspoons lemon juice
  • 1 1/4 cups Organic granuated sugar, I had to change this measurement from the cookbook from 1 1/2 cup
  • 2 teaspoons vanilla extract
  • pinch salt
  • 1/2 cup nondairy sour cream
  • 2 tablespoons Ener-G Egg Replacer

Instruction

  • Preheat the oven to 350°F.  Lightly spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray and set aside.
  • Combine the graham cracker crumbs and butter in a large mixing bowl and mix well with a fork.  
  • Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed 1/4-inch layer of crust lining the bottom and slightly up the sides of the pan.
  • Bake the crust for 10 minutes.
  • Remove it from the oven and allow it to cool before filling.
  • Combine the cream cheese, flour, lemon juice, sugar, vanilla and salt in a large mixing bowl. 
  • Mix well. either with a handheld electric mixer or stand mixer; on medium speed until fully combined and the sugar is dissolved.  About 3 minutes.  The batter should be completely smooth.
  • Beat in the sour cream and egg replacer on low speed until well blended.
  • Pour the batter into the partially baked crust.
  • Bake at 350 for 60 to 70 minutes or until the center is set but still a little jiggly.
  • Turn off the heat and let the cheesecake rest 60 minutes in the oven (the cookbook says 30 minutes).
  • Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 30 minutes.  
  • When the cheese is cool, run a knife carefully around the side of the cheesecake but do not remove or release the side of the pan.
  • Put the cheesecake in the refrigerator, uncovered, for at least 4 hours (preferably overnight).
  • When ready to serve, carefully run a knife along the side of the cheesecake to loosen it and remove the side of the pan.