20 oz. cream cheese
½ cup heavy whipping cream or crème fraîche
1 egg yolk
1 tbsp erythritol (optional)
1 tsp lemon, zest
½ tsp vanilla extract
2 oz. fresh blueberries (optional)
FOR THE CRUST:
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 degrees F on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
For the filling:
Place the butter in a small saucepan over medium-high heat. Stir until the butter foams up and brown flecks (but not black!) appear. Remove from the heat and allow to cool a bit. This brown butter creates a caramel-like flavor to the cheesecake.
Using an electric mixer, slowly beat the cream cheese with the paddle attachment, until it reaches a smooth consistency. Next, mix in the powdered erythritol, almond milk or heavy cream, and vanilla, scraping the sides as needed.
Mix-in the beaten eggs, and then slowly drizzle in the browned butter, stirring until combined
Prepare pan for baking:
Double wrap the springform pan with aluminum foil, completely covering the base and sides. Place the springform pan into a large roasting pan, and then place in the Cali'flour Foods Crust.
Create Water Bath and Bake:
Place the roasting pan on the middle rack. Carefully, pour enough boiled water into the roasting pan, surrounding the springform pan sides by a couple of inches, or about midway. Bake for about 1 hour 10 minutes, or until the center jiggles and the outer portion is set.
Remove the cheesecake from the roasting pan, and place it on a cooling rack. After about 10 minutes, slide a thin spatula in between the pan edge and the cheesecake, to loosen the cheesecake from the pan. Continue to cool for about 1 hour, or until it is at room temperature. Cover the cake with plastic wrap and chill in the refrigerator overnight, or for a minimum of 4 hours.
To serve, remove the cheesecake from the refrigerator, garnish with chopped pecans, and let it rest for about an hour. You can slice the cake as soon as it comes out of the fridge, or you can wait until the actual serving time.
For clean-cut slices: dip a sharp, flat-edged knife into hot water. Slightly dry the knife, slice, wipe the knife clean, and then repeat the process until done.