VeganMoFo 2019 Day 30: Italian Ricotta Cheezecake, Dorian and 2 New Faces

"Cheesecake Will Always Taste Like Love"
AS LONG AS IT'S VEGAN

This is a vegan version of an Italian Ricotta Cheesecake. It is from a recipe published today (or perhaps last night) by Gretchen Price of Gretchen's Vegan Bakery (online) and author of Modern Vegan Baking.  Since this recipe was only published less than 24 hours ago, if you're thinking I wasn't planning on this today, you're correct. Since basically I'm a bottom line kind of gal, I'm going to edit out about 10 hours of my day's story and tell you this much. I planned a different cake, it had multiple components. A lot of things are happening around here right now to interfere with plans and routine, especially Hurricane Dorian spinning in the Atlantic. I was having time management issues with the planned cake to say the least, and then I got a call from the local animal shelter explaining in an abundance of caution, they were emptying the shelter with storm fosters. Since I'd previously signed up, they asked if I would be able to honor the commitment. Of course the answer was yes, all I needed to do was get there before closing tonight. With that, I tossed out the planned cake, stumbling with what to do instead. Like magic a post came up in my social media from Gretchen with her vegan recipe for Italian Ricotta Cheesecake. Editing almost everything out as I said I would... I made the cake. It's not fully chilled yet, but I sliced it for the photo. You'll probably see a better picture of it here tomorrow (if plans go ok). I tasted it. I've never had Italian Ricotta Cheesecake, but when you read Gretchen's post or watch her video, you'll understand when I say it came out exactly as she said, a little more wet which is not a bad way, it's perfect. The flavor is excellent, the texture is beautiful. I'm not even really a fan of cheesecake (another "plus" in the column, or so I thought, since I simply do not want to eat my stress today). I say "or so I thought" because this cake is so good, I'm not sure I'm going to refuse a slice tomorrow at some point. There was only 1 ingredient which I didn't have and didn't have access to; I posted a question on Gretchen's page and in less than 20 minutes she had responded and coached me on substitutes. So, her recipe was followed EXACTLY (I weighed the ingredients) but instead of the special egg replacer, I added 1 tablespoon extra of cornstarch per Gretchen's advice. I cannot imagine this cake being even better than it already is, but come tomorrow we shall see.

Now, for the hurricane and the fosters. Looks like we're out of the cone at the moment, but we are expected to receive some "weather." We hightailed it up to the shelter for 1 foster, but came home with 2... siblings. We could not separate siblings especially in such a time of need. These terrified little kitty cats are named Trixie and Gracie. They're all set up in quiet space, have eaten and had water. They need some time to adjust to this huge upset in their lives, we will be there for them. Here they are in the car ride home:

Trixie sitting on Gracie.
They are sisters.

There you have it for today's cake. Tomorrow is my last cake day, as I keep mentioning I have so many more cakes I want to bring you. Not sure what tomorrow will bring, if I have time I hope to take a crack at what was supposed to be today's cake, but it's anyone's guess at this point. I'm off to be a presence with Trixie and Gracie for the rest of the evening. For anyone reading this in faraway places, I have to ask you to please hold good thoughts for all in the path of Dorian.  I've been doing my best channeling for her to just stay far at sea there are so many in harm's way.

Cake #30 over and out, vegan style of course.

xo