Makes 8-10 servings. Difficulty
For crust: 4 Tablespoons unsalted Earth Balance Butter 2 ounces bittersweet chocolate, chopped 1/4 cup sugar 1 large egg, lightly beaten 1/4 cup gf flour 1/2 teaspoon baking powder 1/8 teaspoon salt 1/4 cup walnuts, finely chopped
Butter to coat the spring-form pan
For cheesecake: 1-1/2 pounds Toffuti Better Than Cream Cheese 1 cup sugar 4 whole eggs 2 egg yolks Juice of 4 small limes (approx. 3/4 cup lime juice)
For crust: Preheat oven to 325°F.
Lightly butter a 9" springform pan with Earth Balance Butter.
In a medium saucepan bring a small amount of water to a boil. Melt the 4 tablespoons of Earth Balance butter and 2 ounces of chocolate, stirring constantly, in a double boiler over simmering water; water should not touch the top pan. Remove the chocolate mixture from the heat and let cool slightly. Stir 1/4 cup sugar and 1 egg into the chocolate mixture.
In a small bowl, whisk the gf flour with the baking powder and salt. Add the flour mixture to the chocolate mixture. Stir in the chopped walnuts. Spread the batter in the prepared springform pan and smooth the surface with a spatula.
Bake for 10 minutes, or until risen and dry to the touch. Let cool. Set the springform pan on a large sheet of foil and fold the sides up around the sides of the pan.
Beat the Tofutti cream cheese until smooth. Add the sugar. Beat in the eggs and egg yolks. Add the lime juice. Pour the cream cheese filling onto the chocolate brownie base.
Set the springform pan in a medium roasting pan. Add enough hot water to the roasting pan to reach halfway up the side of the springform pan.
Bake the cheesecake at 325°F for 1-1/2 hours, or until it is firm around the edges but slightly jiggly in the center. Turn the oven off, prop the oven door open and let the cheesecake stand in the water bath in the warm oven for 1 hour, or until completely set.
Remove the cheesecake from the water bath and let cool completely. Refrigerate until thoroughly chilled, at least 4 hours or overnight. Remove the foil and springform pan ring from the cheesecake.
Carefully transfer the cheesecake to a platter, cut into wedges and serve.
We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe. To purchase this product please click the link below in the Recommended Tools section.