Chocolate Crusted Chèvre Cheesecake with Earl Grey Poached Pears & Pomegranate {gluten-free}

⁄2 cup (80 g) sweet white rice flour

⁄2 cup (60 g) blanched almond flour (such as Bob’s Red Mill)

⁄2 cup (45 g) cocoa powder (preferably dutch-process)


2 tablespoons (12 g) tapioca flour

⁄4 cup (50 g) organic granulated cane sugar

⁄4 plus 1⁄8 teaspoon fine sea salt

cold, unsalted butter, diced into 1⁄2” cubes

vanilla extract

fresh soft goat cheese, at room temperature

cream cheese, at room temperature

⁄4 cup (165 g) organic granulated cane sugar

sweet white rice flour

Seeds from 1-2 vanilla beans (or 1 tsp vanilla extract)

⁄4 teaspoon fine sea salt

large eggs, at room temperature

⁄4 cup (60 ml) sour cream

sour cream

organic granulated cane sugar

vanilla extract

boiling water

loose Earl Grey tea leaves

organic granulated cane sugar

scraped vanilla pods (from above)

medium, firm-ripe pears (such as Bosc), peeled, halved, cored

juice of 1 large lemon