Preheat oven to 350. Lightly oil a springform pan (no need if you're using a store bought graham crust).
Whip Egg replacer & water together until thick & creamy. (Best to use a mixer or food processor). Beat in the cream cheese until creamy. Beat in the sugar, vanilla, lemon juice & zest.
Scrape into prepared crust and smooth the top. Bake until the center barely jiggles when pan is tapped, 50 to 55 mins. It ok if it puffs up a bit and turns a golden brown on top. Let cool in the pan for at least an hour on a rack (I left mine in the oven with it turned off, and the oven door cracked).
Cover & refrigerate for at least 2 hours (PREFERABLY 24!) before serving...this is so it can set and slices easily.
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 8|
|Calories from Fat: 56 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 100.5mg||3 %|
|Potassium 29.6mg||1 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 44g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 233
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