YIELD: One 7" cake or three 3" cakes
TIME: Cook time: 45 minutes. Total time: 24 hours.
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.
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
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-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 degrees for 45-60 minutes until center is set.
Step 6.Cool completely and refrigerate overnight before serving.
For the Crust
1 1/2 cup gluten-free graham crackers (crumbs)
7 tablespoons softened vegan butter
¼ cup cane sugar
1/8 teaspoon salt