veganinsuburbia: Pear and Ginger Ricotta Cheesecake with Caramel Drizzle Crust: 2 cups almond meal 3 tablespoons refined coconut oil, melted 3 tablespoons turbinado sugar Filling: 3 pears, peeled and chopped 2 tablespoons sucanat, turbinado or brown sugar dash sea salt 1 (12.3 ounce) package extra firm silken tofu 2 (8 ounces each) tubs vegan cream cheese 1 tablespoon lemon juice 5 tablespoons sorghum flour 1/4 cup + 2 tablespoons organic sugar 1 1/2 teaspoons grated ginger 1/2 teaspoon sea salt 1 cup drained, pressed and crumbled extra firm tofu Caramel Sauce: 1 1/4 cup turbinado sugar 2/3 cup fullfat coconut milk 1 tablespoon refined coconut oil or margarine 2 dashes salt Method/ Source: Manifest Vegan

veganinsuburbia:

Pear and Ginger Ricotta Cheesecake with Caramel Drizzle

Crust:

  • 2 cups almond meal
  • 3 tablespoons refined coconut oil, melted
  • 3 tablespoons turbinado sugar

Filling:

  • 3 pears, peeled and chopped
  • 2 tablespoons sucanat, turbinado or brown sugar
  • dash sea salt
  • 1 (12.3 ounce) package extra firm silken tofu
  • 2 (8 ounces each) tubs vegan cream cheese
  • 1 tablespoon lemon juice
  • 5 tablespoons sorghum flour
  • 1/4 cup + 2 tablespoons organic sugar
  • 1 1/2 teaspoons grated ginger
  • 1/2 teaspoon sea salt
  • 1 cup drained, pressed and crumbled extra firm tofu

Caramel Sauce:

  • 1 1/4 cup turbinado sugar
  • 2/3 cup fullfat coconut milk
  • 1 tablespoon refined coconut oil or margarine
  • 2 dashes salt

Method/ Source: Manifest Vegan