If you cut dairy from your diet but still crave the forbidden delights of creamy cheesecake, this recipe will be a welcome find. The combination of lactose-free Kite Hill Ricotta and Kite Hill Cream Cheese-style Spread gives the texture and flavor you’ve been missing. And that’s just the “classic” version! This plant-based dessert gets even better when you add in fruit, vegan chocolate chips, or anything your culinary heart desires. One bite and you’ll know for sure you can eat plant-based and still have it all. Just remember, start prepping the day before to allow it to set overnight, it’s worth the wait.
One 7” cake or five 3” cakes
45 minutes. Total time: 24 hours.
1 cup raw cane sugar
1 ½ tablespoon cornstarch
16 oz extra firm tofu
8 oz Kite Hill Ricotta
16 oz Kite Hill cream cheese
1 tablespoon vanilla bean paste
1 tablespoon lemon juice or to taste
Pinch of salt
1 1/2 cup gluten-free graham crackers (crumbs)
7 tablespoons softened vegan butter
¼ cup cane sugar
1/8 teaspoon salt
Step 1. In the bowl of a food processor, blend tofu, cornstarch, and sugar together for 4 minutes until smooth.
Step 2. Add remaining ingredients and continue to blend for another 4 minutes
Step 3. Mix graham cracker crumbs, sugar, melted vegan butter or margarine, and salt until well blended. Press mixture into a 7-, 8- or 9-inch springform pie pan.
Step 4. Bake crust at 325 for 7 minutes until it just starts to brown. Cool completely before filling.
Step 5. Fill with cake batter and bake 375 for 45 minutes - 1 hour until center is set.
Step 6. Cool completely and refrigerate overnight before serving