Kite Hill Meyer Lemon Cheesecake

By ROBandSEAN

Ingredients

• Ingredients for Crust:
• 5 ounces graham cracker crumbs
• 1 ounces organic sugar
• 3 ounces vegan butter
• Ingredients for Cheesecake Filling:
• 20 ounces Kite Hill Ricotta
• 4 ounces organic sugar
• 1 tablespoon vanilla extract
• 2 tablespoons fresh Meyer Lemon juice
• 1 tablespoon egg replacer, hydrated in 1/8 cup of cold water

Preparation

Step 1

Method:

Melt butter, allow to cool. Add graham cracker crumbs and sugar in food processor, and pulse to mix. Add cooled butter to dry mix and stir with spoon.

Sprinkle crumb mixture into the bottom of 10-inch spring form pan and press evenly to ¼ of an inch thick. Store pan in freezer for 10 minutes to chill butter in the mixture.



Blend all ingredients for filling in food processor (except egg replacer) until smooth and creamy consistency is achieved.

Add to mixing bowl blended cheesecake filling and egg replacer and stir evenly. Pour mixture into pan. Place onto a baking sheet and bake in a preheated oven at 300°F for 25 minutes. Rotate pan in oven halfway through baking. Allow to cool thoroughly and refrigerate 4 hours before serving.