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