Vegan Basque Cheesecake
This vegan burnt basque cheesecake is smooth, custardy and sweet, it's the perfect vegan dessert recipe. Silken tofu is a creamy and versatile ingredient, which gives this vegan cheesecake the best texture. Serve this basque cheesecake with my homemade strawberry sauce or blueberry sauce.
Serving Size 6
Equipment
- 1 8 inch cake pan You could use a spring form pan instead
- 1 Food processor I use a Ninja Food Processor
Ingredients
For the cheesecake
- 450 grams silken tofu
- 1 cup coconut cream
- ¾ cups plus 2 tablespoons vegan creamer I use oat based creamer
- ¾ cups white sugar
- ½ cup cornstarch
- ½ teaspoon vanilla extract or vanilla bean paste
- ⅛ teaspoon salt
- melted vegan butter
For strawberry sauce
- 1 ½ cups strawberries fresh or frozen, halved
- 1 tablespoon white sugar
- ½ teaspoon lemon juice
For blueberry sauce
- 1 ½ cups blueberries fresh or frozen
- ¼ cup water
- 1 tablespoon white sugar
- ½ teaspoon lemon juice
Instructions
Cheesecake
- Preheat the oven to 400°F. Line an 8 inch cake pan with parchment paper, leaving 1 1/2 inches excess and spread it with melted vegan butter.
- Pat the tofu dry. Add the tofu and the rest of the cheesecake ingredients to a food processor and blend for 30-40 seconds or until smooth. Scrape down the sides as needed.
- Pour the mixture into the prepared cake pan and bake for 65-70 minutes. The top should look dark and crackly, being darkest towards the edges.
- Remove the pan from the oven and let the cheescake cool for 1 hour. Then, using the excess parchment paper, lift the cheesecake from the pan and transfer to a wire rack to cool completely.
- Slice into 6 pieces and serve with the homemade strawberry or blueberry sauce. You can run the knife under hot water to slice the cheesecake easier.
Strawberry sauce
- Add the strawberries, sugar and lemon juice to a pot and heat on medium high heat until simmering. Simmer for 10 minutes, stirring frequently to prevent burning. Let cool.
Blueberry sauce
- Add the blueberries, water, sugar and lemon juice to a pot and heat on medium high heat until simmering. Simmer for 15 minutes, stirring frequently to prevent burning. Let cool.
Video
Notes
Nutrition information does not include fruit sauces.
Leave excess parchment paper to help lift the cheesecake out of the pan.
Don't overblend or else bubbles will appear on the top of the mixture. It won't affect the baking process but will show.
Don't use tofu that has been frozen or the texture will be chewy instead of custardy.
