Lemon Ricotta Cheesecake with Blueberry Sauce

 

Lemon Ricotta Cheesecake with Blueberry Sauce

Lemon Ricotta Cheesecake with Blueberry Sauce

Ingredients:

Cheesecake Filling:

2 8 ounce containers plain Tofutti Better Than Cream Cheese, room temperature
1 16 ounce container of
Tofutti Better Than Ricotta Cheese, room temperature
1/2 cup raw sugar
juice of 2 lemons, about 6 tablespoons
zest of one lemons
1/2 teaspoon salt
3 tablespoons warm water
1 tablespoon ground flaxseed meal

NOTE: To make a taller cheesecake, as see in the pictures, I used a DOUBLE-BATCH of filling.

Crust:

2 cups vegan graham cracker crumbs
3/4 cup soy free vegan butter
1/4 cup raw sugar

Directions:

1. Make your flax “egg”. Stir together 3 tablespoons warm water and 1 tablespoon ground flaxseed meal and let sit for at least 5-10 minutes, or until sticky and egg-like.

2. Make the crust. Melt the vegan butter and stir into other crust ingredients. Press into a spring form pan about halfway up the sides. Bake at 375º F for 6-8 minutes. Remove from oven.  Allow to cool to room temp – 15 min.

3. Lower the oven temperature to 350º F. Place Tofutti Better Than Cream Cheese in a blender and blend briefly, until quite soft. Add the sugar, lemon juice, lemon zest, salt, and flax “egg” and blend until smooth. Add Tofutti Better Than Ricotta Cheese and pulse until just combined, but not so smooth as to overpower the “ricotta” texture.

4. Pour mixture into crust and bake for about 45 minutes, or until top sides begin to bubble and turn golden-brown. The center will not set but will firm up later in the fridge. When finished baking, remove from the oven and let cool to room temperature. Refrigerate until chilled (6 to 8 hours) and serve with blueberry sauce.

Ingredients:

Blueberry Sauce

1 cup Blueberries
1 cup Blueberry Juice
2 tablespoons coconut oil
peeled zest of 1 lemon (not grated)

Directions:

Combine all ingredients in a saucepan over medium-high heat. Bring to a boil then reduce heat to simmer and cook for 1 hour or to desired consistency. Removed lemon zest peel.  You may use an immersion stick blender to smooth out the texture a bit, or carefully blend until smooth in a regular blender for a perfectly smooth texture. Serve with chilled a slice of cheesecake.

“This recipe originally appeared on the Tofutti Company website; David has modified it to be lower glycemic and alcohol free.”

 

 

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