Egg-free Lemon Cheesecake Recipe

Try this low-fat cheesecake recipe which uses cottage cheese and tofu for an egg-free, eggless and lower fat dessert. If you're watching your cholesterol, this lemon cheesecake with cottage cheese is a smart and egg-free choice. Egg-free lemon cheesecake recipe courtesy of Ener-G Foods.

Ingredients:

• 3 tsp Ener-G egg replacer
• 1 1/2 cups sugar
• 4 tbsp flour
• 1/4 tsp salt
• 1 pound cottage cheese
• 1/2 cup soft (silken) tofu
• 3/4 cup half and half cream
• 2 tsp lemon juice
• pinch cinnamon
• 1 pre-made graham cracker pie crust
• graham cracker crumbs for topping

Preparation:

Pre-heat oven to 350 degrees.

Mix the egg replacer, sugar, flour and salt together in a bowl. Add the remaining ingredients and blend until smooth.

Pour mixture into the prepared graham cracker crust and top with graham cracker crumbs.

Bake for 1 hour, then leave oven door open and allow cheesecake to cool at room temperature. Place cooled cake in the refrigerator for 1 to 2 hours before serving.

Enjoy your low-fat cheesecake!

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