Dairy Free Basque Cheesecake
This dessert features a luscious, velvety center with a beautifully caramelized exterior. It is an impressive treat that everyone will love.
Equipment
- 9-inch springform pan
- electric mixer
Ingredients
- 32 oz Dairy Free Cream Cheese, Softened
- 1 1/4 cups Granulated Sugar
- 5 Large Eggs, Room Temperature
- 1 1/4 cups Dairy Free Heavy Cream, Room Temperature
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 1/4 cup All Purpose Flour
Instructions
- Preheat the oven to 425°F. Press two overlapping sheets of parchment paper into a 9-inch springform pan, letting the paper rise about 2 inches above the rim, then set the pan on a rimmed baking sheet.
- In a large bowl, beat the cream cheese and sugar on medium-low speed for 2 to 3 minutes, until completely smooth with no lumps. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating on low speed just until each one is incorporated. Beat in the vanilla and salt.
- With the mixer on low, slowly pour in the heavy cream and mix until combined. Sift the flour over the batter and mix on low just until smooth, without overbeating, so the cheesecake stays dense and creamy.
- Pour the batter into the lined pan and tap it on the counter a few times to release any air bubbles. Bake for 50 to 60 minutes, until the top is deeply caramelized and dark brown and the center still jiggles like a set custard when gently shaken.
- Let the cheesecake cool in the pan at room temperature for 2 hours. It will sink as it cools, which creates the signature rustic look and the ultra creamy center.
- Refrigerate for at least 6 hours or overnight. Lift the cheesecake out of the pan, peel away the parchment, and let it sit at room temperature for 20 minutes before slicing.
Nutrition
Serving: 1servingCalories: 444kcalCarbohydrates: 34gProtein: 5gFat: 32g