I know I've told y'all before, but I have a little food hoarding problem. I like to buy things I don't need, stock them in the pantry, fridge, or freezer, and just look at them for a couple weeks before I open them. I take great joy in dreaming about when I'll finally eat them and how awesome it's gonna be. And then, I wait for JUST THE RIGHT TIME. When I do finally eat that chocolate bar or raw food tart or frozen vegan pizza, it tastes so much better because I've spent all that time anticipating eating it.
Yea, I know it sounds batshit crazy, especially when I type it all out. But whatever. That's exactly what happened with this Kite Hill Ricotta Cheesecake.
I've had this cheesecake since November. But I just ate it today. Let me explain: So my mama and I picked up a couple of these at Whole Foods on Black Friday. We stopped there after we did our holiday sale shopping, and Whole Foods had just gotten these cute little single-serving vegan cheesecakes in. They were frozen, so when I got it home, I just popped it in the freezer.
Well, December happened, and cookies and candies and holiday treats were everywhere. And I figured I'd rather save my cheesecake for a time when I wasn't bombarded with treats. And then January happened, and I did that month-long, no-sugar cleanse. So cheesecake was obviously out of the question then. After my cleanse, I was all doughnuts and ice cream and cupcakes. And here we are at the end of February, and I just ate this cheesecake. But you know what? It was soooooo worth the wait.
This is THE BEST VEGAN CHEESECAKE I've ever had. It's made with Kite Hill's almond ricotta, and it has a very authentic cheesecake flavor. Despite the fact that I do enjoy cheesecakes made with Tofutti or Daiya cream cheese, the flavor just isn't quite the same as a dairy cheesecake. But this little cake was just perfect. And it was just the right size. Like a cheesecake in a cupcake size.
I was prepared to eat it plain, because I do love unadorned cheesecake. But at the last minute, right before I was about to load the first delicious bite into my mouth, I got a hankering for a strawberry topping. I had some frozen strawberries, so I added three to a small saucepan with about two teaspoons of sugar and a 1/4 cup water. I cooked them down to thaw and smooshed them up with a fork. And then I whisked in about a teaspoon of cornstarch to thicken.
I served the warm strawberry topping over my cool cheesecake. Mmmmmmmm.
Totally worth the three-month wait! Now I need to head back to Whole Foods (Kite Hill is making these exclusively for Whole Foods) and stock up on another, so I can save it to eat in, say, May. ;-)