New York–Style Cheesecake

Name: New York–Style Cheesecake
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 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 tsp. 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 …

Cook1 h
Total1 h
Serves12
LevelEasy

Lunch Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

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 tsp. vanilla extract

Method

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 airtight container in refrigerator for up to 4 days.