• Filling:
  • 1 8oz 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
  • Crust:
  • 6 Tbs. Melted Butter
  • 1 ½ Cups Crushed Graham Crackers
  • 2 Tb. Sugar

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!  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 would not 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  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 need to cure in the refrigerator for a  full 24  hours, so be sure to plan ahead!


Eggless New York Cheesecake Steps

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.

Recipe by Chef Bette Drew