Rejoice! Finally a scrumptious cheesecake even the most lactose intolerant person will love! Some people cannot even tell the difference!
- 2 16-oz. containers soy cream cheese (Tofutti)
- 1 12-oz. container non-dairy sour cream (Tofutti)
- 2 eggs, beaten
- 1 Tbs. lemon juice
- 1 tsp. vanilla
- 3/4 c. granulated sugar
- 1 ½ c. graham cracker crumbs
- 1/4 c. granulated sugar
- 5 Tbs. margarine, melted
For the crust: Preheat the oven to 350°F.
In a medium size bowl, combine the graham cracker crumbs and the sugar. Add the margarine and mix with a fork until the crumb mixture is completely moistened. Pour this mixture into a 9-inch pie plate and press the crumbs onto the bottom and evenly up the sides. Bake the crust for 8-10 minutes and set aside.
For the filling:
Combine all ingredients in a saucepan and cook over low heat for 5 minutes, stirring constantly. Mixture will thicken. Carefully pour into the prepared graham cracker crust and bake at 350°F for 30 minutes. If desired, drizzle non-dairy chocolate syrup over the top or spoon on a fruit topping of your choice. Chill the cheesecake in the refrigerator and serve cold.