Description

This Vegan Burnt Basque Cheesecake offers a rich, creamy, and guilt-free twist on the classic San Sebastian dessert. Made with silken tofu, vegan Greek-style yogurt, and coconut whipping cream, it’s a perfectly smooth and subtly tangy cheesecake with a beautifully caramelized burnt top. Ideal for vegan and dairy-free dessert lovers, this cake requires minimal ingredients and some patience for chilling, resulting in a delectably indulgent yet wholesome treat.

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 tray in the middle of your oven and preheat it to fan-forced 200°C (392°F) or conventional 220°C (428°F) for at least 45-60 minutes to ensure even browning.
Prepare Pan: Double line a 7.5-inch or 8-inch springform cake pan with two large sheets of parchment paper, scrunching them slightly first. Make sure the parchment extends a few inches above the pan’s sides as the batter will rise to the top.
Blend Ingredients: Add all the cheesecake ingredients—silken tofu, vegan yogurt, coconut cream, cane sugar, cornstarch, lemon juice, vanilla extract, nutritional yeast, and salt—to a food processor or high-speed blender. Blend everything until the mixture is completely smooth and creamy with no lumps.
Bake Cheesecake: Pour the smooth batter into the prepared pan and place it on the preheated baking tray inside the oven. Bake for 50-55 minutes until the top is evenly browned and has developed a burnt look but the cheesecake still jiggles slightly in the center.
Cool and Chill: Remove the cheesecake from the oven and place it on a cooling rack for about an hour to come to room temperature. Then transfer the whole pan to the refrigerator and chill for at least 8 hours or overnight to fully set.
Serve: When ready to serve, carefully remove the springform ring and gently peel away the parchment paper. Use a sharp, clean knife to cut slices, and lift them with a cake slice or large knife, serving each piece with care to maintain the shape.

Notes

For the vegan Greek-style yogurt, choose a thick, creamy variety for the best texture.
Use full-fat coconut whipping cream to achieve a rich and smooth cheesecake consistency.
Cane sugar can be substituted with organic unrefined sugar for a deeper flavor.
Cornstarch acts as a thickening agent; ensure it’s well incorporated to prevent lumps.
Nutritional yeast adds subtle umami notes to mimic the traditional cheese tang.
The baking sheet preheating technique helps develop the characteristic burnt surface.
Cooling and chilling times are crucial for the cheesecake to set properly and develop the right texture.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: Spanish

Keywords: Vegan cheesecake, Burnt Basque cheesecake, San Sebastian cheesecake, dairy-free dessert, vegan dessert, plant-based cheesecake, coconut cream cheesecake, silken tofu cheesecake