I learned this recipe from a family friend, but she used eggs in hers. I tried to adapt to make it egg-free, and added some lemon zest for extra fragrance.
Some friends asked for the recipe, so instead of typing it out, I made an image of it. On the image, I included a recipe for homemade egg replacer that I found here. The original recipe using eggs is also available on the image.
Tip: Don't use low-fat sour cream or cream cheese in baked cheesecakes, as they make it harder to hold together.
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