One dish that I have always missed on a predominantly dairy-free diet is cheesecake. The crispy sweet base combined with the thick, almost custard-like crème, just inevitably leads to a taste explosion on the tongue.
In this recipe, I tried to create as authentic a form of the American dessert dream as possible, despite my food sensitivities - and considering the feedback from family, I'd say I succeeded!
Of course, the recipe can be slightly modified, for example, you can replace the hazelnuts with almonds or the brown millet flour with any other type of flour.
For one cake