1. Pick one of the following textured cheesecakes below: rich and creamy, light and airy, or dense & firm. Follow the instructions below of that specific textured cheesecake, till finished.

FOR RICH AND CREAMY CHEESECAKE:

1. Adjust oven rack to the middle position and heat oven to 325F degrees.
2. Line bottom of 9-inch springform pan with parchment, tuck parchment underneath the pan bottom, and assemble the pan.
3. Press cooked graham crumbs or cooked cookie crumbs into bottom of your pan.
4. Cover underneath the pan and along the sides with a sheet of heavy-duty foil and set in a large deep dish. (You want the pan to be waterproof).
5. Bring a kettle of water to boil for a water bath. 
6. Meanwhile, beat cream cheese in a bowl, until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes.
7. In a separate bowl, Add egg yolk substitutes and egg white substitutes, and mix thoroughly.
8. Then stir the both egg substitutes into the cream cheese base, 2 TB at a time, mixing until just incorporated and scraping down after each addition. (If you don’t scrape down the bowl after each egg substitute, cream cheese that sticks to the bowl will ultimately show up as lumps in the batter.)
9. Then slowly mix in zest, vanilla, cream and sour cream, till smooth.
10. Pour batter into prepared pan and place your cheesecake into your deep dish. Pour the hot water around it carefully. Water should be about halfway up the side of the springform pan.
11. Bake in the water bath for 60 mins. The cheesecake is ready when the top has nicely puffed and started to become lightly golden brown. Unlike regular cheesecakes, this allergy friendly cheesecake will be liquidy until it fully cools.
12. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing it into the refrigerator to cool for 4 hours to overnight.
13. Serve plain or with a can of pie filling of choice. You can serve cold or at room temperature. Cheesecake can be refrigerated up to a week. Cheesecake can also be frozen up to 4 months and then set out on counter for 3 hours to be brought to room temperature.

FOR LIGHT AND AIRY CHEESECAKE:

1. Adjust oven rack to the middle position and heat oven to 325F degrees.
2. Line bottom of 9-inch springform pan with parchment, tuck parchment underneath the pan bottom, and assemble the pan.
3. Press cooked graham crumbs or cooked cookie crumbs into bottom of your pan.
4. Cover underneath the pan and along the sides with a sheet of heavy-duty foil and set in a large deep dish. (You want the pan to be waterproof).
5. Bring a kettle of water to boil for a water bath. 
6. Meanwhile, beat cream cheese in a bowl, until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes.
7. In a separate bowl, mix up the egg yolk substitute till smooth.
8. Add egg yolk substitute 2 TB at a time into the cream cheese base, mixing until just incorporated and scraping down after each addition. (Cream cheese that sticks to the bowl will ultimately show up as lumps in the batter.)
9. Then slowly mix in zest, vanilla, cream and sour cream, till smooth.
10. Beat the egg whites substitute into soft peaks. Fold this substitute into batter gently and then pour into your prepared cheesecake pan.
11. Place your cheesecake into the deep dish and pour the hot water around it carefully. Water should be about halfway up the side of the springform pan.
12. Bake in the water bath, reducing cooking time to 50 minutes.
13. The cheesecake is ready when the top has nicely puffed and started to become lightly golden brown. Unlike regular cheesecakes, this allergy friendly cheesecake will be liquidy until it fully cools.
14. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing it into the refrigerator to cool for 4 hours to overnight.
15. Serve plain or with a can of pie filling of choice. You can serve cold or at room temperature. Cheesecake can be refrigerated up to a week. Cheesecake can also be frozen up to 4 months and then set out on counter for 3 hours to be brought to room temperature.

FOR DENSE AND FIRM CHEESECAKE:

1. Adjust oven rack to the middle position and heat oven to 210F.
2. Line bottom of 9-inch springform pan with parchment, tuck parchment underneath the pan bottom, and assemble the pan.
3. Press cooked graham crumbs or cooked cookie crumbs into bottom of your pan.
4. Meanwhile, beat cream cheese in a bowl, until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes.
5. In a separate bowl, add egg yolk substitutes and egg white substitutes, and mix thoroughly.
6. Then stir the both egg substitutes into the cream cheese mixture, 2 TB at a time, mixing until just incorporated and scraping down after each addition. (Cream cheese that sticks to the sides of the bowl will ultimately show up as lumps in the batter later.)
7. Then slowly mix in zest, vanilla, cream and sour cream, till smooth.
8. Pour batter into prepared pan and place your cheesecake into your deep dish.
9. Bake 50 mins @ 210F. The cheesecake is ready when the top has nicely puffed and started to become lightly golden brown. Unlike regular cheesecakes, this allergy friendly cheesecake will be liquidy until it fully cools.
10. Turn off the oven, and allow the cheesecake to rest in the oven for 10-15 mins before placing it into the refrigerator to cool for 4 hours to overnight.
11. Serve plain or with a can of pie filling, of choice. You can serve cold or at room temperature. Cheesecake can be refrigerated up to a week. Cheesecake can also be frozen up to 4 months and then set out on counter for 3 hours to be brought to room temperature.