Sunsweet Burnt Cheesecake Gluten Free
Experience the perfect blend of creamy indulgence and natural sweetness with this Sunsweet Burnt Cheesecake Gluten-Free by Chef Ryan Grady.
This recipe reimagines the trendy Basque classic by incorporating Sunsweet prunes for a deeper, richer flavor profile and a smoother texture without the gluten.
Quick to prepare and incredibly sophisticated, it is the ultimate "Modern Healthy Indulgence" for your next gathering.
Ingredients
- 200g Cream Cheese (room temperature)
- 50g Sugar
- 50g Sunsweet Pitted Prunes
- 100ml Whipping Cream
- 1 Large Egg
- 1 tsp Cornstarch (Maizena)
- 1 tsp Vanilla Extract
Tools
- Food Processor / Blender
- 14 cm Round Cake Tin
- Oven
Instructions
- Smooth the Cream Cheese: Place the cream cheese into a food processor or blender. Process for ±10 seconds until completely smooth.
- Add the Prunes: Add the Sunsweet Pitted Prunes to the cream cheese. Blend for another ±10 seconds until well combined.
- Mix Remaining Ingredients: Add the sugar, whipping cream, cornstarch, egg, and vanilla extract. Blend for about ±15 seconds until the batter is smooth and velvety.
- Prepare for Baking: Pour the batter into a 14 cm cake tin. Smooth out the surface with a spatula.
- The Bake: Bake in a preheated oven at 230°C for 15–20 minutes. Bake until the top is deeply caramelized (burnt style), while the center remains slightly "jiggly."
Chef’s Tip: Allow the cheesecake to cool completely before removing it from the tin to ensure the texture sets perfectly. Enjoy your modern healthy indulgence!
