If you have been dreaming of a dessert that is indulgent, creamy, and full of character but with a plant-based twist, I have just the thing for you! This Vegan Burnt Basque Cheesecake (San Sebastian) Recipe captures the irresistible charm of the traditional Spanish classic while being entirely dairy-free. Expect a beautifully caramelized crust that gives way to a luscious, creamy interior with subtle tanginess and an intriguing depth that only this style of cheesecake can deliver. It’s a showstopper dessert that’s simple to prepare and bound to become a firm favorite in your recipe collection.
Ingredients You’ll Need
Don’t let the ingredient list fool you; the magic of this cheesecake comes from these uncomplicated, carefully chosen components. Each one plays a critical role in crafting the perfect texture, tang, and that signature golden-brown finish.
- 400 g soft silken tofu: Provides a silky smooth base acting like traditional cream cheese.
- 400 g vegan Greek-style yogurt: Adds creaminess and a subtle tang to mimic the authentic cheesecake flavor.
- 400 ml coconut whipping cream: Contributes richness and a luscious mouthfeel with a hint of coconut sweetness.
- 220 g cane sugar: Sweetens naturally and helps achieve the desired caramelized top.
- 60 g cornstarch: Acts as a binder, creating the cheesecake’s signature firm yet creamy texture.
- 2 tablespoons lemon juice (freshly squeezed): Brightens the flavor balancing out the richness beautifully.
- 2 teaspoons vanilla extract: Enhances the overall aroma and complements the other flavors seamlessly.
- 4 teaspoons nutritional yeast: Adds a faintly cheesy, savory note that deepens the flavor complexity.
- ½ teaspoon sea salt: Balances the sweetness and amplifies all the other flavors perfectly.
How to Make Vegan Burnt Basque Cheesecake (San Sebastian) Recipe
Step 1: Preheat and Prepare Your Oven
Start by placing a large aluminum baking sheet or tray into the middle rack of your oven. Preheat the oven to fan-forced 200°C (that’s about 392°F) or a conventional 220°C (428°F) for at least 45 to 60 minutes. This preheating technique is a secret trick to get even browning on the cheesecake’s top, giving it that beautifully burnt signature finish without any burnt taste.
Step 2: Line Your Pan Like a Pro
Take two large sheets of parchment paper and scrunch them up to soften, then line an 7.5-inch or 8-inch springform pan, allowing the parchment to rise above the rim by a few inches. This little extra height is crucial because the batter will rise and spread to the top during baking, and the parchment helps prevent sticking while capturing the cheesecake’s rustic shape.
Step 3: Blend Until Perfectly Smooth
Pop all the ingredients into your food processor or a high-speed blender. Blitz everything together until the mixture is completely smooth, creamy, and velvety. This step ensures that the resulting cheesecake will have a consistent, dreamy texture with no lumps—just pure bliss in every bite.
Step 4: Bake to Golden Perfection
Pour the silky batter into your prepared pan and carefully place it on the preheated tray inside the oven. Bake for around 50 to 55 minutes. Your goal is a gorgeously browned top that looks almost burnt, paired with a cheesecake that still jiggles slightly in the center—this wobble is key to a soft, creamy cheesecake center after cooling.
Step 5: Cool and Set Completely
Remove the cheesecake from the oven and place it on a wire rack to cool for about an hour. Then, transfer the entire springform pan (still lined with parchment) into the refrigerator to chill for at least 8 hours, or ideally overnight. This chilling step firms up the cheesecake while preserving its luscious creamy texture.
Step 6: Serve and Enjoy!
When you’re ready to indulge, carefully remove the springform and lift the cheesecake out using the parchment paper. Slice with a sharp, clean knife and use a cake spatula or another knife to gently transfer each portion to serving plates. This method preserves the delicate texture and keeps each slice beautifully shaped and ready to wow your guests or yourself!
How to Serve Vegan Burnt Basque Cheesecake (San Sebastian) Recipe
Garnishes
Although this cheesecake shines beautifully on its own, a few simple garnishes can elevate it even further. Fresh berries such as raspberries or blackberries add a pop of color and tart contrast, while a light dusting of powdered sugar or a drizzle of maple syrup adds a hint of extra sweetness without overpowering the signature burnt notes.
Side Dishes
Pair this dessert with fresh fruit sorbets or a smooth vegan vanilla ice cream for a refreshing accompaniment. A cup of strong espresso or a fragrant herbal tea complements the richness perfectly, balancing the indulgence with a bit of warmth and bitterness.
Creative Ways to Present
Serve the cheesecake on a rustic wooden board to highlight its artisanal charm, or place individual slices on colorful dessert plates with a scatter of chopped toasted nuts or edible flowers for a restaurant-quality look. You could also turn it into mini cheesecakes by adapting the recipe to smaller molds—perfect for parties or sharing!
Make Ahead and Storage
Storing Leftovers
This Vegan Burnt Basque Cheesecake (San Sebastian) Recipe keeps wonderfully in the fridge for up to 4 days when stored in an airtight container. The flavors actually deepen and become even more cohesive over time, making it an ideal make-ahead dessert for gatherings.
Freezing
If you want to keep it longer, freezing is a great option. Wrap the cheesecake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will stay good for up to 2 months. To defrost, just move it to the fridge overnight and enjoy as if freshly made.
Reheating
Unlike traditional baked goods, this cheesecake is best enjoyed chilled or at room temperature, so reheating is not recommended. Let any frozen portions thaw completely in the fridge to maintain that luscious texture and flavor.
FAQs
Can I use another type of tofu for this cheesecake?
Soft silken tofu is crucial because it blends smoothly and creates the creamy foundation. Using firm or extra-firm tofu will cause a grainy texture, so it’s best to stick with silken.
Is nutritional yeast really necessary?
Yes! It adds a subtle savory umami flavor that mimics the slight cheesiness of traditional cream cheese, making this vegan cheesecake taste truly authentic.
Can I substitute coconut whipping cream?
You can try other non-dairy creams like cashew cream, but coconut whipping cream offers the best stability and richness to achieve that dense yet creamy texture.
What if I don’t have a springform pan?
You can use a regular cake pan lined with parchment paper, but it may be trickier to remove the cheesecake intact. A springform pan is recommended for easy unmolding.
How burnt should the top be?
The top should be a deep golden brown with darker spots but not blackened. That perfect caramelized surface adds flavor without being bitter or unpleasant.
Final Thoughts
Once you try this Vegan Burnt Basque Cheesecake (San Sebastian) Recipe, you’ll see why it steals the spotlight — it’s the perfect balance of rustic beauty, rich creaminess, and bold caramelized flavor, all wrapped up in a compassionate plant-based package. Whether you’re vegan, lactose intolerant, or just cheesecake-curious, this recipe promises to delight and impress, so gather your ingredients and get baking!
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Vegan Burnt Basque Cheesecake (San Sebastian) Recipe
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 9 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegan
Description
This Vegan Burnt Basque Cheesecake is a creamy, rich, and perfectly caramelized dessert inspired by the traditional San Sebastian cheesecake. Made with silken tofu, vegan Greek-style yogurt, and coconut cream, it’s dairy-free yet indulgent, featuring a characteristic burnt top and smooth texture. Ideal for vegans and those seeking a plant-based twist on a classic favorite.
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 in 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. This ensures even browning for the cheesecake top.
- Double line the pan: Scrunch up two large sheets of parchment paper and line a 7.5-inch or 8-inch springform cake pan with them. Ensure the parchment extends a few inches above the rim, as the batter will fill to the top.
- Blend: Add all the ingredients—silken tofu, vegan Greek yogurt, coconut cream, cane sugar, cornstarch, lemon juice, vanilla extract, nutritional yeast, and sea salt—into a large food processor or high-speed blender. Blend until the mixture is smooth and creamy without any lumps.
- Bake: Pour the blended filling into the prepared springform pan. Place the pan onto the preheated baking sheet in the oven. Bake for 50 to 55 minutes until the top is evenly browned and has a burnt, caramelized appearance but the cheesecake still jiggles slightly when gently shaken.
- Cool and set: Carefully remove the baking tray and pan from the oven and place on a cooling rack for about one hour. After it cools, transfer the cheesecake pan to the fridge and chill for at least 8 hours or overnight to allow it to fully set and develop flavor.
- Serving: When ready to serve, release and remove the springform. Transfer the cheesecake carefully to a serving plate and peel away the parchment paper. Use a sharp clean knife to cut slices. Use a cake slice or scraper to lift and transfer slices gently onto serving plates.
Notes
- Use vegan Greek-style yogurt with a thick, creamy texture for best results.
- Coconut whipping cream should be chilled for easier blending and a richer mouthfeel.
- Cane sugar adds a mild sweetness and caramelizes nicely atop the cheesecake.
- Cornstarch acts as a stabilizer and thickener for the batter.
- Nutritional yeast imparts a subtle cheesy flavor to enhance the vegan cheesecake.
- Ensure the oven is fully preheated for uniform caramelization.
- Allow adequate chilling time to achieve the characteristic creamy yet firm texture before serving.
