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Preheat oven to 300º.

This is a Classic New York Style Cheese Cake and it's eggless! Yes, I said this is a dairy rich, totally dense and delectable Cheese Cake - New York Style! One that is tall, tangy sweet, with perfect texture and a topping of your choice! What more could you ask for in your vegetarian kitchen? 

Tip: This cake wants to be made a day ahead of when you want to serve it. It really does want to cure in the refrigerator for a full 24 hours hence you will need to be sure to plan ahead for it.

Crust:
6 Tbs. Melted Butter
1 1/2 Cups Crushed Graham Crackers
2 Tb. Sugar

Mix together and place in a spring form pan. Using a flat sided, flat bottomed glass, press material into the corners of the pan; and smooth the bottom and sides. Bake 10 minutes. Set on wire rack to cool.

Filling: 
1# Ricotta
2 pkgs. Cream Cheese
2 Cups Sour Cream
3/4 Cup Orange Blossom Honey
1 1/2 tsp. Freshly Squeezed Lemon Juice
1 1/2 tsp. Frontier Herb Co’s Almond and Vanilla Extracts
1/4 Cup Ener-G Egg Replacer (dry)
3 Tbs. Swans Down Cake Flour

Set dairy products out an hour ahead of time. They need to be at room temperature. Beat ricotta and Cream Cheese until smooth. Add Honey and Sour Cream. Mix thoroughly. Add the rest of the ingredients. Beat well.

Pour into the cooled Spring Form Pan. Bake 45 minutes to an hour until golden and set. Remove from the oven and set on wire rack to cool. Refrigerate 24 hours before removing form. Top with fresh berries and a melted jelly glaze. Or simply enjoy as is.

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