Outrageous Eggless New York Style Cheesecake

"Explore the Vegetarian Chef in YOU!"

This is a Classic New York Style Cheesecake 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? For those of us who still delight in a walk down memory lane every now and again -- this New York Style Cheesecake is it!

This great cake was developed back in the early days of the Merciful Lion, natural foods restaurant in Rhode Island. Several of us had been reminiscing wistfully about the desserts we remembered as outstanding in our pre-eggless, pre-vegetarian days and cheesecake was on everyone’s list. 

Hence, it was one of the first experiments I made with Ener-G Egg Replacer or OrgraN No Egg, I very quickly became convinced that a life without eggs was not going to be a hardship at all. My partners, friends and family agree, as long as I produce yummy quiche, crepes, omelets, and cheesecake without them – no problem. Now you too, can bake a terrific Eggless New York Style Cheesecake in your vegetarian kitchen, and you can do it with complete confidence. Enjoy!

*Oh by the way, 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.

Ingredients: Crust: 6 Tbs. Melted Butter 1 ½ 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 ¾ Cup Orange Blossom Honey 1 ½ tsp. Freshly Squeezed Lemon Juice 1 ½ tsp. Frontier Herb Co's Almond and Vanilla Extracts ¼ Cup Ener-G Egg Replacer or OrgraN No Egg (dry) 3 Tbs. Swans Down Cake Flour

Directions:

Preheat oven to 350º

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 to the batter. 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. New York Style Cheesecakes want to be refrigerated for at least 24 hours before removing form. Top with fresh berries and a melted jelly glaze. Or simply enjoy as is.

Recipes by Chef Bette

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