Creamy Cheesecake

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.

TIME: Cook time: 45 minutes. Total time: 24 hours.

YIELD: 1

INGREDIENTS:

• 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

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

Instructions

1. In the bowl of a food processor, blend tofu, cornstarch, and sugar together for 4 minutes until smooth.
2. Add remaining ingredients and continue to blend for another 4 minutes.
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.
4. Bake crust at 325 for 7 minutes until it just starts to brown. Cool completely before filling.
5. Fill with cake batter and bake at 375 degrees for 45-60 minutes until center is set.
6. Cool completely and refrigerate overnight before serving.