Description

This Vegan Burnt Basque Cheesecake is a luscious, creamy dessert made without dairy, capturing the iconic caramelized top and rich texture of the traditional San Sebastian cheesecake using tofu, vegan yogurt, and coconut cream. Perfect for those seeking a plant-based twist on a beloved classic, it boasts a beautifully burnt exterior and a silky interior that jiggles delicately when baked just right.

Ingredients

Scale

Main Ingredients

400 g (14 oz) soft silken tofu
400 g (1 ⅔ cups) vegan Greek-style yogurt
400 ml (1 can) coconut whipping cream
220 g (1 cup) cane sugar
60 g (6 tablespoons) 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 into 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 preheating helps achieve the even browning necessary for the burnt Basque cheesecake crust.
Double line the pan: Scrunch up 2 large sheets of parchment paper and line a 7.5-inch or 8-inch springform cake pan. Ensure that the parchment paper extends a few inches above the rim of the pan since the batter will fill right to the top and rise slightly during baking.
Blend ingredients: Add all ingredients — silken tofu, vegan Greek-style yogurt, coconut whipping cream, cane sugar, cornstarch, lemon juice, vanilla extract, nutritional yeast, and sea salt — to a large food processor or high-speed blender. Blitz until the mixture is smooth, creamy, and evenly incorporated.
Bake: Pour the blended filling into your prepared pan placed on the preheated baking tray in the oven. Bake for 50-55 minutes, until the top is evenly browned and caramelized but the center still has a slight jiggle when you gently shake the pan, which indicates a creamy texture inside.
Cool and set: Remove the cheesecake from the oven and place it on a cooling rack for about one hour to come to room temperature. Then transfer the cheesecake to the refrigerator for at least 8 hours or overnight, allowing it to fully set and the flavors to develop.
Serve: When ready to serve, carefully remove the springform pan and peel away the parchment paper. Use a sharp clean knife to cut the cheesecake into slices, and use a cake slice or large knife to lift and serve each piece neatly onto plates.

Notes

You can substitute the vegan Greek-style yogurt with any thick non-dairy yogurt, but Greek-style provides the best texture.
Coconut whipping cream ensures the cheesecake has a creamy, rich mouthfeel similar to traditional cream cheese.
Make sure to preheat the oven with the baking tray inside; this technique creates the distinctive burnt top.
Letting the cheesecake chill overnight improves its texture and flavor balance.
Use parchment paper generously to prevent sticking and to accommodate the batter rising.

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

Keywords: vegan cheesecake, burnt Basque cheesecake, San Sebastian cheesecake, plant-based desserts, dairy-free cheesecake, creamy vegan dessert