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
Scale
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.
