Vegan Basque Cheesecake
Indulge in the rich, creamy decadence of Vegan Basque Cheesecake—a plant-based twist on the iconic Spanish dessert. This recipe swaps traditional dairy with velvety vegan cream cheese and luscious coconut cream, creating a luxuriously smooth texture with that signature caramelized top. The batter comes together effortlessly with pantry staples like cornstarch, all-purpose flour, and a hint of lemon juice for balance, while a high-temperature baking technique delivers the trademark golden-brown crust and slightly wobbly center. Perfect for vegans and dessert lovers alike, this stunning cheesecake is not only easy to prepare but also a crowd-pleasing option for any occasion. Serve it slightly chilled to fully enjoy its creamy, melt-in-your-mouth indulgence.
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Ingredients
- 450 grams Vegan cream cheese
- 240 milliliters Coconut cream
- 200 grams Granulated sugar
- 2 tablespoons Cornstarch
- 2 tablespoons All-purpose flour
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice
- 0.5 teaspoon Sea salt
Directions
Step 1
Preheat your oven to 220°C (428°F) and line a 9-inch springform pan with parchment paper, ensuring the paper extends 1-2 inches above the edge of the pan.
Step 2
In a large mixing bowl, add the vegan cream cheese and granulated sugar. Beat together with a hand mixer or a stand mixer until smooth and creamy, about 2-3 minutes.
Step 3
Add the coconut cream to the mixture and continue beating until fully combined and creamy.
Step 4
Sift the cornstarch and all-purpose flour into the bowl and add the vanilla extract, lemon juice, and sea salt. Mix until just combined, being careful not to overmix.
Step 5
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Step 6
Bake in the preheated oven for 60 minutes. Do not open the oven door during baking. The top should be deeply browned and the center may still wobble slightly.
Step 7
Once baked, remove from the oven and allow the cheesecake to cool completely at room temperature. The center will firm up as it cools.
Step 8
Carefully remove the cheesecake from the springform pan and peel away the parchment paper.
Step 9
Transfer to a serving plate, slice, and enjoy your vegan Basque cheesecake. For best results, chill in the refrigerator for a few hours or overnight before serving.
Nutrition Facts
| Serving size | (946.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3111.6 |
| Total Fat 167.9g | 0% |
| Saturated Fat 149.7g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 3662.2mg | 0% |
| Total Carbohydrate 388.0g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 325.1g | |
| Protein 36.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 174.8mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 613.8mg | 0% |
Source of Calories