This cheesecake takes a little added patience as it absolutely must be left in the oven 1 to 2 hours to finish baking and then it must be chilled overnight, but it is so worth it. This classic dessert is just perfect plain but pairs exceptionally well with fruit topping. Try it with Cherry Vanilla Compote. Broiled Persimmons, Blueberry Lavender Jam, or even plain fruit such as strawberries.
¼ cup almond meal
4 (8-ounce) tubs nondairy cream cheese, such as Tofutti brand
1¾ cups sugar
½ cup non-dairy sour cream or coconut cream
½ cup besan/chickpea flour mixed with ½ cup water
¼ cup superfine brown rice flour or white rice flour
1 teaspoon vanilla extract
• Preheat oven to 350°F and lightly grease an 8-inch springform pan. Sprinkle the bottom of the pan evenly with the almond meal. You may use a larger pan, but your cheesecake will be thinner and may need to cook less time.
• Place all the remaining ingredients into a food processor and blend until very smooth, for about 2 minutes, scraping down the sides as needed. Don’t taste the batter as the besan will make it unpleasant until baked!
• Bake for 45 minutes at 350°F and then reduce heat to 325°F. Bake for an additional 35 minutes, and then turn off oven. Let the cheesecake cool, inside the closed oven, for about 1 to 2 hours. Chill overnight before serving. Store in an airtight container in the refrigerator for up to 4 days.