Kaycee Vandelicht’s Basque Cheesecake

Kaycee’s Basque Cheesecake Makes one whole cheesecake, serves 8.

Ingredients
• 2 pounds of room temperature organic cream cheese
• 250 grams of fine-ground organic 
coconut sugar 
• 6 large, local pasture-raised eggs, room temperature 
• 2 cups of grass-fed heavy cream
• 40 grams of organic cassava flour 
• 1 teaspoon vanilla or 1 vanilla bean
• 1 teaspoon salt

Preparation
Heat oven to 420° F. Bring cream cheese to room temperature (tip: soak it in a warm water bath). Wipe down a 10-inch deep pot or springform pan with butter and line the pot with parchment. Set aside. Prepare your coconut sugar by fine grinding it in a spice blender. Beat cream cheese and coconut sugar together in a large mixing bowl until smooth. Add eggs one at a time. Beat until fully incorporated and creamy. Add heavy cream, vanilla and salt. Mix until smooth. Sift the cassava flour into your batter and mix until incorporated. Pour your batter into your parchment-lined pot (or springform pan). Bake for 45 minutes to an hour, until the top is medium golden and the batter jiggles slightly. Chill in the fridge for a few hours before serving.