Dairy-Free Basque Burnt Cheesecake
Indulge guilt-free with this luscious Dairy-Free Basque Burnt Cheesecake, a modern twist on the iconic Spanish dessert that’s perfect for those avoiding dairy. Made with velvety dairy-free cream cheese and rich coconut cream, this cheesecake retains all the creamy decadence of the original while being completely dairy-free. Its signature caramelized top and slightly jiggly center create a delightful contrast of textures, while hints of vanilla and a whisper of salt enhance its luxurious flavor. With a short prep time and no need for a water bath, this recipe is as easy as it is impressive. Ideal for special occasions or as a weeknight treat, this dessert is best served slightly chilled or at room temperature. Your guests will never guess it’s dairy-free!
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Ingredients
- 500 grams Dairy-free cream cheese
- 200 ml Coconut cream
- 180 grams Granulated sugar
- 4 large Eggs
- 15 grams Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper comes up at least 2 inches above the rim of the pan.
Step 2
In a large mixing bowl, add the dairy-free cream cheese and granulated sugar. Using a handheld or stand mixer, beat on medium speed until smooth and creamy.
Step 3
Add the eggs one at a time, mixing well between each addition, until fully incorporated.
Step 4
Pour in the coconut cream, vanilla extract, and salt. Mix on low speed until the ingredients are well combined.
Step 5
Sift the cornstarch over the batter and gently fold it in using a spatula until no traces of cornstarch remain.
Step 6
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Step 7
Place the cheesecake on the middle rack of the preheated oven and bake for 50 minutes. The top should be deeply browned and slightly jiggly in the center.
Step 8
Remove the cheesecake from the oven and let it cool to room temperature in the pan. Then, cover and refrigerate for at least 4 hours, or overnight, to set completely.
Step 9
Carefully release the cheesecake from the springform pan and remove the parchment paper. Slice and serve chilled or at room temperature for a creamy, indulgent treat.
Nutrition Facts
| Serving size | (1102.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3090.2 |
| Total Fat 185.0g | 0% |
| Saturated Fat 87.2g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 744mg | 0% |
| Sodium 3537.8mg | 0% |
| Total Carbohydrate 335.4g | 0% |
| Dietary Fiber 0.5g | 0% |
| Total Sugars 284.2g | |
| Protein 44.2g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 287.6mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 654.1mg | 0% |
Source of Calories