Dairy-Free Basque Cheesecake
Indulge in the creamy decadence of this Dairy-Free Basque Cheesecake, a modern twist on the classic Spanish dessert that's perfect for those avoiding dairy. Made with luscious vegan cream cheese, velvety coconut cream, and a hint of zesty lemon juice, this cheesecake delivers a rich, custard-like texture with a signature caramelized top. Requiring just 20 minutes of prep time, it's an impressively simple dessert that bakes to perfection in under an hour. Whether served as the grand finale for a dinner party or as a midweek treat, this dairy-free recipe is a crowd-pleaser that doesn't compromise on flavor or texture. Perfectly sweetened, gluten-free-friendly, and easy to make, it's your go-to dessert for any occasion.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Vegan cream cheese
- 200 grams Coconut cream
- 200 grams Granulated sugar
- 4 Large eggs
- 30 grams Cornstarch
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice
- 1 pinch Salt
Directions
Step 1
Preheat your oven to 210°C (410°F). Line a 9-inch springform pan with parchment paper, ensuring the paper extends at least 2 inches above the rim of the pan.
Step 2
In a large mixing bowl, combine the vegan cream cheese and sugar. Use a hand mixer or a stand mixer fitted with a paddle attachment to beat until smooth and creamy.
Step 3
Add the eggs one at a time, beating well after each addition until fully incorporated.
Step 4
Pour in the coconut cream, vanilla extract, lemon juice, and salt. Mix until the ingredients are well combined and the mixture is smooth.
Step 5
Sift the cornstarch into the mixture, and carefully fold it in using a spatula or the mixer on low speed to avoid any lumps.
Step 6
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 50 minutes. The top should be deeply caramelized and the center will still jiggle slightly when you gently shake the pan.
Step 8
Turn off the oven and crack the oven door open slightly, allowing the cheesecake to cool slowly inside for 30 minutes.
Step 9
Remove the cheesecake from the oven and let it cool completely to room temperature. Refrigerate for at least 4 hours or overnight to set fully.
Step 10
Once chilled, carefully unwrap the parchment paper and transfer the cheesecake to a serving platter. Slice and enjoy this dairy-free delicacy.
Nutrition Facts
| Serving size | (1153.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3397.5 |
| Total Fat 195.5g | 0% |
| Saturated Fat 162.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 744mg | 0% |
| Sodium 3173.9mg | 0% |
| Total Carbohydrate 375.6g | 0% |
| Dietary Fiber 0.7g | 0% |
| Total Sugars 304.4g | |
| Protein 62.2g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 301.3mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 869.5mg | 0% |
Source of Calories