My sweet tooth has suddenly flared up, sending me on a sugar quest. It’ll taper off soon, but for now the first foray into this journey of sugary bliss, or caloric chaos, is a decadent cheesecake. Rich and creamy, with an almond flour crust that provides a nutty flavor and texture. The topping is out of this world with a hint of amaretto liquor laced pears. This cheesecake is seriously dangerously good. It can do a lot of damage, so eat sparingly, guys.
3/4 cups blanched almonds
3/4 cups almond flour
1/4 cup brown sugar
3 1/2 tablespoons coconut oil, melted
2 (8 oz) container tofutti cream cheese + 1 tablespoon*
1 tablespoon lemon juice
1/2 cup sugar
1 vanilla bean pod
2 tablespoon amaretto liquor
pinch of salt
1 pear, cored and sliced thinly
1 tablespoon coconut oil
1/2 cup coconut sugar
2 tablespoons amaretto
2 teaspoons cornstarch
1/2 teaspoon cinnamon
To make the crust:
Preheat oven to 350 degrees.
Place 3/4 cups of blanched almond flours in a high speed blender and pulse until fine crumbs. Transfer to a bowl. To it add the almond flour, sugar, and melted butter. With spatula, stir to mix well. Create a 1/4″ crust by pressing mixture into a springform* pan on the base and up along the sides of the pan.
Bake for 15 minutes then remove and allow to cool for 30-45 minutes.
To make the filling:
Place vegan cream cheese, lemon juice, and sugar into a standing mixer fitted with the whipping attachment. Run a knife along the vanilla pod, scrape out the seeds and add it into the mix. Turn electric mixer on medium speed and beat until almost smooth. Then add the amaretto and beat again until smooth.
Spoon the cream cheese filling on top of the baked crust and level the surface. Bake for 20-25 minutes in the oven. Turn off oven, but let it rest in cooling oven for an hour. Remove from oven, let it cool to to room temperature and chill in the fridge overnight.
To make the topping:
Place coconut oil and coconut sugar into oil into a skillet. Cook on medium heat until sugar melts and gets bubbly. Add the thinly slice pears with peels in tact and sauté until softened. Add 1/2 teaspoon of cinnamon and stir. Next add thr cornstarch mixed with amaretto, stirring constantly until thickened. Remove from heat and let cool.
Spoon amaretto pear mixture onto cheesecake. Slice and serve.
1) Filling recipe adapted from Vegangela.
2) For the extra tablespoon of cream cheese, buy 3 tubs. Use the remainder for something else. Or, buy two tubs and omit the amaretto, or use only 1/2 teaspoon amaretto.
3) I used a 6″ spring form pan and created a 1 1/2″ high cheesecake. I could have made it taller, which would require a longer baking time. But instead, I used the excess filling and made two smaller creme brûlée sized cheesecakes. Or to make it easy, go with a 9-10″ springform pan.