How to Make Vegan Italian Cheesecake

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu provides a creamy texture with fewer calories.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower in glycemic index.

vegan graham cracker crust

🥗Healthier: homemade oat crust

💰Cheaper: digestive biscuits

Homemade oat crust can be made with pantry staples.

agar-agar

🥗Healthier: kappa carrageenan

💰Cheaper: gelatin

Kappa carrageenan is a plant-based gelling agent.

Drain the excess water from the tofu.

In a food processor, blend the tofu until it resembles ricotta cheese, pulsing to avoid pureeing it to a liquid.

Transfer the tofu ricotta to a large mixing bowl.

Add the zest of an orange and a lemon to the mixing bowl.

In the same food processor bowl, combine vegan cream cheese, granulated sugar, cornstarch, flour, egg replacer, vanilla extract, plant milk, vegan butter (not melted), a splash of apple cider vinegar, and a hint of cinnamon.

Process the mixture until smooth.

Pour the batter into the large mixing bowl with the tofu ricotta and zest, and whisk until smooth.

Pour the entire batter into a greased and parchment lined cake pan.

Place the cake pan into a water bath.

Bake in a preheated 350°F (175°C) oven for 1 hour.

After baking, let it sit in the turned-off oven for another hour.

Refrigerate the cheesecake preferably overnight, or for at least 3-4 hours if needed.

To unmold, use a blowtorch or submerge the pan in hot water to release the fats.

Invert the cheesecake onto a serving platter and remove the parchment paper from the bottom.

Sprinkle powdered sugar on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens