Dairy Free Burnt Basque Cheesecake
This dessert offers a beautifully caramelized top and a rich, creamy center. It is an impressive showstopper that everyone will love.
Equipment
- 9-inch springform pan
Ingredients
- 2 lb Dairy Free Cream Cheese, Softened
- 1 1/4 cups Granulated Sugar
- 5 Large Eggs, Room Temperature
- 1 cup Full Fat Coconut Cream
- 1 tbsp Fresh Lemon Juice
- 2 tsp Pure Vanilla Extract
- 1/2 tsp Salt
- 3 tbsp Cornstarch
Instructions
- Preheat the oven to 400°F. Crumple two large sheets of parchment paper, smooth them out, and press them into a 9-inch springform pan in a cross pattern so the paper rises about 2 inches above the rim on all sides.
- In a large bowl, beat the cream cheese and sugar on medium-low speed for 2-3 minutes until completely smooth, scraping down the bowl as needed. Keep the speed low so you don't whip in extra air.
- Add the eggs one at a time, beating on low just until each one disappears before adding the next.
- Beat in the coconut cream, lemon juice, vanilla and salt until combined. Sift the cornstarch over the batter and mix on low until smooth with no lumps. The batter will be thin and silky, which is exactly what you want.
- Pour the batter into the lined pan and tap it on the counter a few times to release air bubbles. Bake for 50-60 minutes, until the top is deeply browned and almost black in spots. The edges should look set while the center 3-4 inches still wobble like soft pudding when you gently nudge the pan. It will firm up as it cools.
- Let the cheesecake cool in the pan at room temperature for 2 hours. It will sink and crack slightly as it cools, which gives it that signature rustic look.
- Refrigerate for at least 4 hours or overnight until fully set. Remove the ring, peel back the parchment and cut into wedges. Serve chilled, or let it sit out for 20 minutes for an extra creamy center.
Nutrition
Serving: 1servingCalories: 466kcalCarbohydrates: 35gProtein: 5gFat: 34g