Vegan Burnt Basque Cheesecake (San Sebastian) Recipe
This Vegan Burnt Basque Cheesecake is a creamy, dairy-free dessert inspired by the traditional San Sebastian cheesecake. Using soft silken tofu, vegan Greek-style yogurt, and coconut whipping cream, it achieves a luscious texture with a characteristic burnt and caramelized top. Naturally sweetened with cane sugar and enhanced with lemon juice and vanilla, this cheesecake is a perfect plant-based treat with a subtle tang and rich flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 9 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegan
Ingredients
Main Ingredients
- 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 baking tray in the middle rack of your oven and preheat to 200°C (392°F) with fan-forced setting or 220°C (428°F) conventional for at least 45-60 minutes. This ensures even browning when baking the cheesecake.
- Double line the pan: Crumple two large sheets of parchment paper and use them to line a 7.5-inch or 8-inch springform cake pan. Make sure the parchment extends several inches above the rim to contain the batter as it fills the pan to the top.
- Blend: Add silken tofu, vegan yogurt, coconut whipping cream, cane sugar, cornstarch, lemon juice, vanilla extract, nutritional yeast, and sea salt into a large food processor or high-speed blender. Blend until the mixture is completely smooth and creamy.
- Bake: Pour the blended filling into the prepared pan. Place the pan on the preheated baking tray in the oven. Bake for 50-55 minutes until the top is evenly browned and the center of the cheesecake still has a slight jiggle when gently shaken.
- Cool and set: Remove the cheesecake pan from the oven and place it on a cooling rack. Let it cool for one hour at room temperature. Then transfer the cheesecake to the refrigerator and chill for at least 8 hours or overnight to fully set.
- Serve: When ready to serve, carefully remove the springform rim. Transfer the cheesecake to a serving plate and peel away the parchment paper. Using a sharp, clean knife, cut the cake into slices. Lift each slice with a cake slice or large spatula, using a second utensil to gently push the slice onto the serving plate.
Notes
- Use full-fat coconut whipping cream for best creaminess and texture.
- Ensure the oven is preheated properly for the signature burnt top and even cooking.
- The cheesecake should jiggle slightly in the center when done to avoid overbaking and maintain a creamy inside.
- Chilling overnight improves the firmness and flavor melding.
- Nutritional yeast adds a subtle umami note that complements the tanginess; it can be omitted if unavailable.
