Italian Cheesecake
In my bakery we did not make a crust for Italian Cheesecake, but feel free to do so just be sure to use an 8" x 3" tall pan vs the 2" deep pan I am using *If you are using my Tofutti Copy Cat recipe for cream cheese instead of the combination I have listed below, you will need a total of 32 ounces
Ingredients
- 20 ounces Firm Tofu (560g)
- 12 ounces Vegan Cream Cheese (340g)
- 1½ cups Granulated Sugar (300g)
- 6 Tbs Cornstarch (48g)
- ¼ cup All Purpose Flour (31g)
- 1 Tbs Egg Replacer
- 1 cup Plant Milk (237ml)
- 1 teaspoon Vegan Lactic Acid
- 2 teaspoons Vanilla Extract 10ml
- ⅛ teaspoon Ground Cinnamon
- 1½ teaspoons Lemon Zest
- 2 teaspoons Orange Zest
Instructions
- First prepare the "ricotta cheese" by placing the drained, lightly squeezed tofu into the food processor & process to the same texture as ricotta.
- Add all the remaining ingredients & process smooth
- Pour into a greased & parchment lined 8" x 2" cake pan & bake in a water bath in a preheated 350°F oven for 1 hour.
- Turn off the oven after 1 hour & let the cheesecake stay inside for another 30 minutes to cool, Then cool completely on the counter at room temperature
- Refrigerate for at least 4 hours to set (or preferably overnight).
- Unmold the cheesecake & turn out onto a serving platter sprinkle with a dusting of powdered sugar
Notes
Be sure to read all the notes for success above this recipe!
Storage Cheesecake must stay refrigerated at all times and will stay fresh loosely wrapped for up to 1 week
Tried this recipe?Let us know how it was!