Omg! Omg! Omg!
This just happened!
I am so thrilled that I literally duplicated my famous Italian Ricotta Cheesecake into a vegan version!
If you have ever tried Italian Ricotta Cheesecake, you will know that it is not at all like a New York Style Cheesecake.
Ricotta Cheesecake is, well … made with ricotta so the texture is going to be that of ricotta!
It is a much lighter cheesecake, slightly “wet” (dare I say that without sounding negative!? Please note, it is NOT a negative aspect here!) compared to the more dry, dense characteristics of the NY Style Cheesecake.
Scented with lemon and orange zest, vanilla and a hint of cinnamon.
Best description~ it is actually just like a cannoli filling but in cheesecake form!
Which is why it paired perfectly with my Vegan Cannoli or simply have a slice all alone; truthfully, it needs nothing as this cheesecake is just perfect the way it is!
You will notice there is also no crust, as the authentic Italian version does not have a crust.
- 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
- 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
- In the same food processor work-bowl, combine all the remaining ingredients and process smooth
- Add to the ricotta in the large mixing bowl and whisk by hand to incorporate well.
- 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.
- 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).
- 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
loved this idea for what to make with vegan ricotta! cannot imagine how fantastic this will taste once I make it – suggested your recipe in my almond ricotta post to my readers 😉
https://nutriciously.com/vegan-almond-ricotta/
keep up the great work!