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
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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!
With the egg replacer, are you just using a tablespoon of the powder, or does it need to be mixed with water.
Correct I use the Plant Based Egg as a tiny extra binder here (not totally necessary! But I DO LOVE IT! LOL) and it does NOT have to be added to liquid! (In all the recipes I use it, I just add it to the dry!)
Could chocolate chips be added without compromising the recipe?! Thanks 😊
yes!! I’d opt for the mini’s though since they are lighter (for the batter to hold up) and less “chunky” to bite into
Gretchen this cake is AMAZING!!!
I had an issue with the baking time though. I followed it as instructed. But when i cut a piece, it was still undercooked. After a day in the fridge, i thought i’d attempt to pop it back into the oven to give baking it further a go.
After about another hour it was way better. So total baking time I found was 2 hours 15 mins..
Are you using a fan forced oven perhaps?
Oh wow! Ive never baked any of my cheesecake for that long! I do (* as you read- leave the cake in AFTER turning OFF the oven for an additional hour) but that is for a slow cool.
I made this cake several times, as I quickly became addicted! LOL And always stuck to the temp & times as listed. Of course all ovens are different and why it is difficult to always stick to EXACT times, but an extra hour?! Yikes! At any rate I am glad it worked out in the end and you LOVED IT! YEAH! *Ps- no I use standard oven no forced air
Do you think this would work with erythritol substituted for part/ all the sugar?
Yes I think here it would be fine, since you are not “creaming” or relying on the sugar to do any science-y stuff LOL it will be OK!
Always remember: a sugar substitute and not real sugar, so foods that you bake may have a different taste or consistency than you’re used to.(But again I think you will be fine here!) How do you feel about Monkfruit? that also has erythritol in it? *I say that because I often use Monkfruit, and that has a certain amount of the E..tol in it.
Thank you! I made this today for my husband’s birthday with 1 cup of a 50:50 erythritol/ oconut sugar blend and used 2 eggs, since I had no egg replacer, and cut back on the milk. It came out great! I made a cherry topping. It cooked perfectly and looked beautiful , just slight darker than yours due to coconut sugar. It was a big hit.