Italian Cheesecake Recipe

Name: Italian Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham cracker crumbs; 1/4 cup finely chopped blanched almonds; 3 Tbs. sugar; 2 Tbs. soy margarine or butter; 1 1/2 cups silken tofu (12 oz.); 8 oz. soy cream cheese; 3/4 cup soy sour cream; 3 large eggs; ⅓ cup sugar; 2 tsp. grated lemon peel; Fresh fruit for topping (optional)

Servings: persons

1
Preheat oven to 350uF.
2
Grease an 8-inch springform pan with cooking spray.
3
Make crust: In medium bowl, combine cracker crumbs, almonds, sugar and margarine.
4
Mix with fork until blended.
5
Sprinkle mixture over bottom of prepared pan and press evenly over bottom and partially up sides of pan.
6
In food processor, combine tofu, cream cheese, sour cream, eggs, sugar and lemon peel.
7
Process until just blended.
8
Pour filling into prepared pan.
9
Bake 20 minutes.
10
Reduce heat to 325uF and bake 20 to 25 minutes more, until cake is almost set in center.
11
Turn off oven.
12
Leave cake in oven, with door open, 20 minutes.
13
Let cool completely on wire rack.
14
Cover cake and chill until set, at least 8 hours or overnight.
15
Serve with fresh fruit topping if desired.

1252

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 1/4 cup finely chopped blanched almonds, 3 Tbs. sugar, 2 Tbs. soy margarine or butter, and more.

Yes, Italian Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions