Cheeseless Cheesecake

I can’t remember the last time I had dairy. I like being dairy free for many reasons, but sometimes I have a phantom sweet tooth and I want cheesecake. It’s phantom, because I honestly have no sweet tooth whatsoever. Le sigh, cheesecake —I had forgotten about cheesecake. A dear friend of mine recently went through a phase of baking cheesecakes every week. The more she talked about it, I couldn’t help but remember the Cheesecake Factory when Stephen and I lived in Charlotte or my first cheesecake baking experience… mmm that cheesecake was delicious. 

Two Trader Joe’s Tofu plain cream cheese

Two eggs, or use Ener-G Eggs egg replacer like I did

One teaspoon,  vanilla

One Tablespoon, lemon juice

Half cup of sugar

Mix all ingredients together using an electric mixer until it is creamy. Pour into your pie crust. Bake uncovered for half an hour at 350 degrees. Allow time for your cheesecake to chill before serving. All I had on hand was a 10″ springform pan and surprisingly had enough to fill the pan. I may double the recipe next time, or buy a smaller pan. The cheesecake was delicious, but thin. I made my own graham cracker crust, but it wasn’t wheat-free. Does anyone have a wheat-free option?

Quick, go make some cheeseless cheesecake. It’s guilt free and delicious! Your welcome :)