Vegan Basque Cheesecake Recipe
This vegan burnt Basque cheesecake is smooth, custardy, and sweet, yielding the perfect vegan dessert. Silken tofu is a creamy and versatile ingredient, providing a custard-like texture. Serve this vegan Basque cheesecake plain or with my homemade strawberry sauce or blueberry sauce.
Serving Size 6
Equipment
- 1 8 inch cake pan
- parchment paper
- 1 Food processor I use a Ninja Food Processor
Ingredients
For the cheesecake
- 450 grams silken tofu
- 1 cup coconut cream the thick part at the top of the can
- ¾ cups plus 2 tablespoons vegan creamer I use oat-based half and half
- ¾ cups white sugar
- ½ cup cornstarch
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- melted vegan butter
For the fruit sauce
- 1 ½ cups strawberries or blueberries fresh or frozen, halved
- 1 tablespoon white sugar
- ½ teaspoon lemon juice
- ¼ cup water if using blueberries
Instructions
Cheesecake
- Preheat the oven to 400°F/200°C and line an 8-inch cake pan with parchment paper, leaving 1 1/2 inches in excess. Brush with melted vegan butter.
- Add the silken tofu, coconut cream, vegan cream, cornstarch, sugar, vanilla, and salt to a food processor and blend for 30-40 seconds until smooth. Scrape down the sides as needed. Avoid overblending.
- Pour the mixture into the prepared cake pan. Use a skewer to poke any large bubbles that may have formed. Bake for 65-70 minutes or until dark golden brown, being darkest towards the edges, and crackly on top.
- Remove the cheesecake from the oven and let it cool for 1 hour. Then remove it from the pan and transfer to a wire cooling rack to cool completely.
- Slice into 6 pieces and serve with the homemade fruit sauce. Running the knife under hot water allows you to slice the cheesecake more easily.
Fruit sauce
- Add the fresh or frozen fruit, sugar, lemon juice, and water if using blueberries, to a pot and heat over medium heat until simmering. Simmer for 10-15 minutes, stirring frequently, until soft and jammy. Allow to cool before serving.
Video
Notes
Nutrition information does not include fruit sauces or other toppings.
Leave excess parchment paper to help lift the cheesecake out of the pan.
Do not overblend the mixture, or bubbles will form.
Do not use tofu that has been frozen, or the texture will be chewy instead of custardy.
Nutrition Info
Calories: 270kcalCarbohydrates: 41gProtein: 5gFat: 10gSugar: 28g
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
