Great Vegan dessert
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.
ENJOY!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 8 | ||
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Calories: 233 | ||
Calories from Fat: 56 (24%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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