Mocha Basque Cheesecake

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Mocha Basque Cheesecake

Course Dessert

Ingredients

  • 16 oz full-fat dairy-free cream cheese
  • 1 1/8 cups dairy-free heavy cream
  • 6.4 oz dark chocolate chopped
  • 2/3 cup powdered sugar
  • 8.8 oz dairy-free soy yogurt
  • 2 tbsp cocoa powder
  • 2 tsp instant coffee
  • 2 tbsp cornstarch
  • Pinch of salt

Instructions

  • Preheat your oven to 400°F and line an 8-inch springform pan with parchment paper.
  • Add the chopped chocolate to a bowl. Heat the heavy cream until it’s boiling, then pour it over the chocolate. Let it sit for 10 minutes to melt, then stir to form a ganache. Set aside.
  • In a separate bowl, beat the cream cheese until smooth. Sift in the dry ingredients and mix until well combined.
  • Add the soy yogurt and beat until creamy.
  • Gradually add the chocolate ganache to the mixture in three stages, folding it in with a spatula each time.
  • Pour the mixture into the prepared pan and bake for 25 minutes, or until the top is browned and the center is still slightly jiggly.
  • Place the cheesecake directly into the fridge and let it set overnight.

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