Description
This Vegan Burnt Basque Cheesecake offers a creamy, dairy-free twist on the classic San Sebastian dessert. Made with silken tofu, vegan Greek-style yogurt, and coconut whipping cream, it achieves a luscious texture with a caramelized burnt top, perfect for vegans and those seeking a delicious plant-based treat.
Ingredients
Cheesecake Batter
- 400 g soft silken tofu
- 400 g vegan Greek-style yogurt
- 400 ml coconut whipping cream
- 220 g cane sugar
- 60 g cornstarch
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- 4 teaspoons nutritional yeast
- ½ teaspoon sea salt
Instructions
- Preheat oven: Place an aluminum baking sheet or baking tray into the middle of your oven and preheat to fan-forced 200°C (392°F) or conventional 220°C (428°F) for at least 45-60 minutes to ensure even browning of the cheesecake.
- Double line the pan: Scrunch up two large sheets of parchment paper and line a 7.5-inch or 8-inch springform cake pan. Make sure the parchment extends a few inches above the pan to accommodate the batter rising to the top.
- Blend: Add all the ingredients — silken tofu, vegan yogurt, coconut cream, cane sugar, cornstarch, lemon juice, vanilla extract, nutritional yeast, and sea salt — to a large food processor or high-speed blender. Blitz until the mixture is completely smooth and creamy.
- Bake: Pour the blended filling into the prepared pan. Place the pan on the preheated baking tray in the oven and bake for 50-55 minutes, until the top is evenly browned and the cheesecake has a slight jiggle in the center.
- Cool and set: Remove the cheesecake from the oven and place it on a cooling rack for one hour. Then, refrigerate the cheesecake for at least 8 hours (overnight is best) to let it fully set and develop flavor.
- Serving: When ready, carefully remove the springform sides and transfer the cheesecake to a serving plate. Peel away the parchment paper gently. Use a sharp, clean knife to slice the cheesecake, using a cake slice or spatula to transfer slices onto plates.
Notes
- Vegan Greek-style yogurt can be found in many health food stores or online and provides the cheesecake with a creamy texture.
- Coconut whipping cream adds richness and helps with the smooth, creamy consistency.
- Cane sugar balances the tartness and adds gentle sweetness.
- Cornstarch acts as a binder and thickening agent, giving the cheesecake structure.
- Remember to preheat your oven with a baking tray inside for even heat distribution and the characteristic burnt top.
- Letting the cheesecake rest overnight in the fridge improves flavor and texture significantly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
