Sicilian Ricotta Cheesecake - Laura's Vegan Table

Ingredients

• 2 lbs of superfine blanched almond flour
• 3/4 cups of sugar
• egg replacer for 6 eggs (I use ener-g or Bob's Red Mill egg replacer)
• 1 1/4 cups vegan milk
• zest from one orange and one lemon
• juice of one lemon
• 2 tablespoons maple syrup
• 1/4 teaspoon cinnamon
• 3 teaspoons of vanilla extract
• 1/8 teaspoon salt
• vegan butter for greasing pan
• powdered sugar for dusting