This dessert has an Italian origin and is similar to the cheesecake. It's softer for my taste. It could be that I'm used to eat it since I was a kid.
The original recipe calls for ricotta and eggs. Since I don't have any dairy, there is an option of making it with vegan ricotta available in markets now.
I uses to buy the crust from the freezer at the supermarket. Pepperidge Farm Frozen Puff Pastry Sheets are vegan approved.
2016 Update: I found that Whole Foods Market carries Aussie Bakery puff pastry that seems to be a good option with no trans fats, no hydrogenated oils, no high fructose corn syrup, and the most important thing... is 100% vegan!
 |
| Aussie Bakery Puff Pastry |
- 14 oz tofu ricotta or cashew ricotta
- 5 oz sugar
- 1 lemon zest
Put all the ingredients in a container and mix. Pour it over one of the crust and cover with the other one. Cook at 400F for 30 minutes.
Serves 4-6
 |
| Torta di Ricotta |
 |
| Torta di Ricotta |
 |
| Torta di Ricotta |
