Introduction

This Vegan Burnt Basque Cheesecake offers a rich and creamy dessert experience without any dairy. With its signature caramelized top and smooth texture, it’s an impressive yet simple treat perfect for any occasion.

The image shows a slice of Basque burnt cheesecake with one thick layer. The cheesecake has a creamy, light beige interior with a smooth and dense texture. The top layer is dark brown to almost black, unevenly burnt with a slightly shiny surface. The crust edges are golden-brown and crinkled, wrapping the sides of the cheesecake. The slice is resting on a piece of parchment paper on a white plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven by placing an aluminum baking sheet or tray in the middle rack. Set the oven to fan-forced 200°C (392°F) or conventional 220°C (428°F) and let it heat for 45-60 minutes to ensure even browning.
Step 2: Prepare your cake pan by double lining a 7.5 or 8-inch springform pan with two large sheets of parchment paper. Scrunch the sheets before lining, allowing the paper to extend a few inches above the pan’s edges, as the batter will rise.
Step 3: In a large food processor or high-speed blender, combine all the ingredients: silken tofu, vegan Greek-style yogurt, coconut whipping cream, cane sugar, cornstarch, lemon juice, vanilla extract, nutritional yeast, and sea salt. Blend until the mixture is completely smooth and creamy.
Step 4: Pour the blended filling into the prepared pan. Place the pan on the hot baking tray in your oven. Bake for 50-55 minutes until the cheesecake top is evenly browned and has a slight jiggle when gently shaken.
Step 5: Remove the cheesecake from the oven and cool it on a wire rack for about one hour. Then, transfer it to the refrigerator to chill and set for at least 8 hours or overnight for best results.
Step 6: Once fully chilled, carefully remove the sides of the springform pan. Transfer the cheesecake to a serving plate and peel away the parchment paper. Use a sharp, clean knife to cut slices, employing a second cake slice or scraper to lift pieces gently onto serving plates.

Tips & Variations

For an extra depth of flavor, try adding a touch of smoked paprika or cinnamon to the batter for a subtle twist.
If vegan Greek-style yogurt is unavailable, use plain unsweetened vegan yogurt and strain any excess liquid beforehand.
Use a high-quality coconut whipping cream for a richer texture and more stable set.
Allowing the parchment paper to extend above the pan prevents overflow and makes removal easier.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat slices briefly in a warm oven or enjoy chilled. Avoid freezing as it may affect the texture.

How to Serve

A round burnt Basque cheesecake with a thick, dark brown almost blackened top layer that looks slightly cracked and caramelized, sitting in uneven, golden-brown crust edges that fold inward around the cheese. The middle layer is smooth, creamy, and pale yellow with a dense texture, visible where a large triangular piece has been cut out from the side. The cheesecake rests on crinkled white parchment paper placed on a wooden board, with a metal cake server with a light wooden handle lying next to it. Behind the cheesecake, a white plate holds the removed slice showing the same creamy yellow inside and the browned crust. The setting is on a white marbled surface with a white cloth with thin black stripes partly visible under the wooden board, and a stack of white plates in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of silken tofu?

Silken tofu provides the smooth, creamy texture essential for this cheesecake. Firm tofu is too dense and will alter the consistency, so it’s best to use silken tofu.

What makes this cheesecake “burnt” Basque style?

The “burnt” aspect comes from the caramelized, deeply browned top achieved by baking at a high temperature, giving it a distinctive bittersweet flavor and rustic appearance.