Vegan Cheesecake

There are a lot of birthdays this week in our house.  My first on June 11 our companion Vivian, on June 12 my husband Zack and on June 14 our companion Posey.  So rather than making one cake for the dogs and one cake for the husband I made a low sugar vegan cheesecake with a fresh strawberry topping.  The crust is a basic graham cracker crust but I feel by doing a basic crust it enhances the flavors of the actual cake.
Ingredients:
• 16 ounces of vegan cream cheese
• 12 ounces vegan sour cream
• 1/2 cup unrefined sugar
• 1 1/2 tsp vanilla extract
• 1/2 cup whole wheat flour
• 1 1/2 tbsp egg replacer dissolved in 1/2 cup warm water
• 2 tbsp lemon zest
Directions:
Prepare a 10'' spring form pan by adding 1/2'' of the crust then line the sides with wax paper.  Preheat the oven to 300.  The spring form pan will need to be submerged in water when baked, I usually use a cake pan and fill it about 1/3 the way with water and place the spring form pan in that for baking.  By placing it in the water when being baked the cake bake more evenly and have less of a chance of having any burnt bits.
Mix the first four ingredients well. If using a stand mixer use a medium speed and whip until creamy. Next add the vanilla beat again, then add the flour 1/4 cup at a time, add the egg replacer water mixture next beat again find finally add the lemon zest.  Pour slowly into pan and bake for about 90 minutes or until center is set.
Allow the cake to cool and then place in refrigerator over night do not unmold until the next day.

Yum and done!