Italian Cheesecake ~ Vegan
If you have not tried the Italian Cheesecake recipe you are in for a real treat! Made with vegan ricotta instead of all cream cheese! With a hint of lemon & orange this is one cheesecake to live for!
Ingredients
- Firm Tofu 20 ounces lightly squeezed to release excess water (560g)
- Vegan Cream Cheese *see notes 12 ounces (340g)
- Granulated Sugar 1½ cups (300g)
- Cornstarch 6 Tablespoons (48g) *see notes
- All Purpose Flour ¼ cup (31g)
- Egg Replacer 1 Tablespoon *optional see notes
- Plant Milk 1 cup (237ml)
- Vegan Lactic Acid or Apple Cider Vinegar 1 teaspoon
- Vanilla Extract 1 Tablespoon
- Ground Cinnamon 1/8 teaspoon *literally a small pinch!
- Lemon Zest from 1 small lemon approximately 1½ teaspoons
- Orange Zest from 1 medium orange approximately 2 teaspoons
Instructions
- First prepare the "ricotta cheese" by placing the drained, lightly squeezed of excess water tofu in the food processor and process to the same texture as ricotta.
- Add all the remaining ingredients & process smooth
- 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
- Refrigerate for at least 4 hours to set (or preferably overnight).
- Unmold the cheesecake & turn out onto a serving platter (remove the parchment paper)
Notes
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their cheesecake is like rubber and they don't know why! I only use Tofutti Cream Cheese for my BAKED recipes.*Not sponsored I have not had success with any other brand in BAKED recipes
Since for some reason the other brands I've tried have broken down into an oily mess when baked.
Although I think Violife has changed their formula since my first failed attempt with them and it now works, however I still prefer Tofutti You can leave out the egg replacer altogether if you do not have it or do not like to use it In the video you may notice I am using vegan butter, I have since omitted this ingredient as I don't feel it is needed! Results without it are perfect! Storage Cheesecake must stay refrigerated at all times and will stay fresh loosely wrapped for up to 1 week
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their cheesecake is like rubber and they don't know why! I only use Tofutti Cream Cheese for my BAKED recipes.*Not sponsored I have not had success with any other brand in BAKED recipes
Since for some reason the other brands I've tried have broken down into an oily mess when baked.
Although I think Violife has changed their formula since my first failed attempt with them and it now works, however I still prefer Tofutti You can leave out the egg replacer altogether if you do not have it or do not like to use it In the video you may notice I am using vegan butter, I have since omitted this ingredient as I don't feel it is needed! Results without it are perfect! 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!