Caramel Chai Cheesecake
For the Crust: Preheat oven to 400°F. Pulse the pecans in a food processor, just until crumbly. Stir in the rest of the crust ingredients and press (using hands dusted with superfine brown rice flo…
- Cook1 h
- Total1 h
- Serves10
- LevelIntermediate
Ingredients
- 6 ounces (170 g) Crust:
- 3 tbsp. pecans
- 3 tbsp. melted non dairy margarine
- 2 tbsp. sugar
- 1 (350 g) superfine brown rice flour
- 3 (8-ounce) tubs Filling:
- 2⁄3 cup package extra-firm silken tofu
- 5 tbsp. nondairy cream cheese, such as
- 1⁄4 tsp. Tofutti:
- 1 tsp. packed light brown sugar
- 1⁄4 tsp. sea salt
- 1⁄4 tsp. cinnamon
- 1⁄8 tsp. Allspice
- 1 tsp. ground black pepper
- 1 recipe ground cloves
- cardamom
- vanilla extract
- Caramel Sauce
Method
- For the Crust: Preheat oven to 400°F. Pulse the pecans in a food processor, just until crumbly. Stir in the rest of the crust ingredients and press (using hands dusted with superfine brown rice flour) into an 8-inch springform pan.
- Bake for 10 minutes and then remove from the oven.
- For the Filling: Place all the ingredients for the filling into a food processor and blend until very smooth, for at least 5 minutes. Spread onto the prepared crust and bake in preheated oven for 15 minutes.
- Reduce heat to 250°F and allow cheesecake to bake for an additional 60 minutes. Turn oven off and let cool for up to 2 more hours while remaining in the oven. Chill in refrigerator overnight and then make the Caramel Sauce just before serving, so that you have hot caramel sauce on a cold cheesecake. Top with Sweetened Whipped Coconut Cream. Store in airtight container in refrigerator for up to 4 days.
