I can’t remember the last time I had dairy. I like being dairy free for many reasons, but sometimesÂ I have a phantom sweet tooth and I want cheesecake. It’s phantom, because I honestly have no sweet tooth whatsoever. LeÂ sigh,Â cheesecake âI 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.Â
Two Trader Joe’s Tofu plain cream cheese
Two eggs, or useÂ Ener-G Eggs egg replacer like I did
One teaspoon, Â vanilla
One Tablespoon, lemon juice
Half cup of sugar
Mix all ingredients together using an electric mixer until it is creamy.Â Pour into your pie crust.Â Bake uncovered for half an hour at 350 degrees. Allow time for your cheesecake to chill before serving.Â 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.Â 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 :)