Italian Ricotta Cheesecake ~ Vegan
Prep time: 
Cook time: 
Total time: 
Serves: serves 10-12 people
 
Ingredients
  • Firm Tofu, drained of excess water 1¼ blocks/packages of tofu (14ounce packages) *Approx 20 ounces total
  • Vegan Cream Cheese *I use Tofutti Brand 12 ounces
  • Granulated Sugar 1½ cups (300g)
  • Vegan Butter 4 Tablespoons (56g)
  • Cornstarch 6 Tablespoons
  • All Purpose Flour ¼ cup (31g)
  • Egg Replacer * I am using the Plant Based Egg by Freely Vegan 1 Tablespoon
  • Plant Milk *I am using Soy Milk, but any plant milk will be fine 1 cup (237ml)
  • Vegan Lactic Acid or Apple Cider Vinegar 2 teaspoons
  • Vanilla Extract 1 Tablespoon
  • Ground Cinnamon ⅛ teaspoon *literally a small pinch!
  • Lemon Zest from 1 small lemon approximately 1½ teaspoons
  • Orange Zest from 1 medium orange approximately 2 teaspoons
Instructions
  1. First prepare the "ricotta cheese" by placing the drained tofu in the food processor and process to the same texture as ricotta. Set that aside in a large mixing bowl and add the lemon & orange zests
  2. In the same food processor work-bowl, combine all the remaining ingredients and process smooth
  3. Add to the ricotta in the large mixing bowl and whisk by hand to incorporate well.
  4. Pour into a greased and parchment lined 8" cake pan and bake in a water bath in a preheated 350°F oven for 1 hour.
  5. Turn off the oven after 1 hour and let the cheesecake stay inside for another 30 minutes to cool, then cool completely on the counter, then refrigerate for at least 4 hours to set (or overnight).
  6. Unmold the cheesecake and turn out onto a serving plate (remove the parchment paper circle) garnish with powdered sugar, vegan whipped cream and optional cannoli
Notes
Cheesecake must stay refrigerated at all times, for up to 10 days
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/italian-ricotta-cheesecake-vegan/