Gluten-Free + Egg-Free Cheesecake

• 1 1/2 cups crushed cookies or graham cracker crumbs, gluten-free
• 1/2 cup margarine, melted
• 2 tbsp sugar
• 3 packages low-fat cream cheese
• 1/2 cup sweetened condensed milk
• 2 tsp Ener-G Egg Replacer
• 1/4 tsp baking soda
• 2 tsp baking powder
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tbsp vanilla
• 1 16 ounce contained light sour cream
• 1/2 cup sugar

Preparation:

Combine crumbs, margarine, and sugar, blending well. Press out in an ungreased 9 inch pan. Place pan on sheet pan or wrap foil around bottom to ensure no dripping. Set aside.

Preheat oven to 300 degrees.

In large bowl, mix cream cheese and all ingredients except sour cream until smooth. Add sour cream and mix 2 minutes. Pour into prepared pan.

Bake 1 hour in center of oven. Middle will still be creamy. Outer side will be done. Open door, and let set in oven approximately 2 hours to cool.  If baking individual cheesecakes, line muffin tins with paper cup liners, bake 20-25 minutes.

Use knives to loosen sides of pan, and remove. Place on serving tray and let cool to room temperature. Place in fridge for about 2 hours before serving.

Recipe from Ener-G Foods. I made this for Christmas Eve 2013 to rave reviews.