LEMON CHEESECAKE!!! NO CHEESE!!!

I made this!! I know, you're shocked. I'm still shocked, actually, as it came out scrumptious like!
This is from the Joy of Vegan Baking (please purchase k thanks). I finally found some of that Ener G Egg Replacer- I had to literally dig around but I found the last box hidden on the shelf at Whole Foods. What it is is this powder that is a potato base. You mix it with water and poof!! Egg-like fluffiness!! Very exciting. I hate eggs. Forgetting all the other arguments pro-animal rights (which I do believe in) eggs are just GROSS. I shiver just thinking about it. So finding something that not only replaces eggs, but lasts a ton longer on your shelf at an equivalent of over 50 individuals eggs for about 4 bucks- was truly exciting. People always look at me like "poor you" when I tell them I'm a lactose intolerant vegetarian who can't have all this and that.. but I don't feel that way at all. I love cooking now, and finding new ways of eating the same items is very cool and liberating! No more bad eggs after only using 2, or rotten milk after only consuming a cereal bowl full. I save money so I can buy gas. lol

Okay so for this you will need a spring-form pan which is pretty sweet. I picked one up from Target for 12 bucks I think. Latches are cool.

First you need to get your "eggs" going. Blend with an electric hand mixer 4 1/2 teaspoons Ener-G Egg Replacer with 6 tbsp of water. Get it think & creamy. Then beat in the cream cheese for about 30 seconds. Don't over-do it, cheesecakes will crack if there is too much air. Then beat in the sugar, vanilla, lemon juice and lemon zest.

24 ounces cream cheese (3 tubs Tofutti Better Than Cream Cheese)
1 c sugar
1/2 tsp vanilla
2 tbsp lemon juice (juice from one medium sized lemon)
1 tbsp lemon zest (from about one lemon)
1 pie crust

Pour the batter onto your prepared crust ( I did a simple graham cracker one) and smooth it out. Bake until the center jiggles just a tad, and the sides begin to pull away from the edges. Mine was ready in about 55 minutes. The top was poofy and a little brown, but it flattened out when it cooled. Cool on a wire rack for at least two hours before serving. Top with strawberries!!!

I'm pretty proud of this one, it's really easier than it looks though. It does not have the richness of a real cheesecake, but it's good, and satisfies the urge if real cheesecake is equivalent to the devil stabbing your stomach with hot poker.