Description
This deliciously creamy vegan burnt Basque cheesecake is made in small batch form and is the easiest cheesecake ever!! Recently updated, it’s perfect for beginner bakers and seasoned pros alike! You’re never going to believe this Basque cheesecake is made entirely without eggs and dairy!
Ingredients
- 1/2 package (125 g) biscoff cookies
- 1/4 cup (57 g) melted vegan butter
- 16 ounces (450 g) vegan cream cheese, room temperature
- 2 tbsp (30 g) dairy free yogurt or dairy-free sour cream, room temperature
- 3/4 cup (180 mL) vegan heavy cream, room temperature
- 1 cup (200 g) organic granulated sugar
- 5 tbsp (60 g) cornstarch or arrowroot starch
- 1 tbsp (12 g) all-purpose flour
- 1 tbsp vanilla extract
- 1 tsp vanilla bean paste
- 1/4 tsp sea salt
- 1 cup blueberries
Instructions
- Prep: Preheat the oven to 400F. Place a piece of parchment paper pressed into a 9″ loaf pan. Make sure that the parchment paper is lining the walls of the pan. Measure out all ingredients.
- Make the optional crust: Blitz the Biscoff cookies in a food processor until they resemble a fine crumb. Then stir in the melted vegan butter. Press the wet cookie crumbs into the bottom of your loaf pan. Set aside.
- Make the batter: In a stand mixer with whisk attachment or large bowl with a hand mixer OR in just a bowl with a whisk, cream together the vegan cream cheese until fluffy, about 3 minutes. Then add in the yogurt and heavy cream and mix again until fluffy. Add in the sugar, cornstarch, vanilla extract, vanilla bean paste, and sea salt, and mix again just until combined and fluffy. Make sure to stop to mix the batter with a silicone spatula and scrape the bottom to ensure everything is combined.
- Assemble the Basque cheesecake: Pour the batter into your prepared loaf pan. Add the blueberries on top and gently press them into the top of the cheesecake.
- Bake: Place the cheesecake onto a baking sheet and into the oven to bake for 28-30 minutes, or until the top of the cheesecake is slightly burnt. You can finish by setting the oven to broil for 2-3 minutes, until the top of the cheesecake reaches that burnt look. The cheesecake will still wiggle, and that’s okay. Remove it from the oven.
- Cool: Allow the cheesecake to cool at room temperature until it’s no longer hot (around 30 minutes to 1 hour). Then cover the cheesecake and place it into the fridge to set for 4 hours, preferably overnight.
- Slice and serve! Remove the cheesecake from the fridge and remove it from the loaf pan. Pull the parchment paper off, and slice and serve your vegan burnt Basque cheesecake. Enjoy!
- Storage: Store any leftovers in an airtight container and in the fridge for up to 5 days, or freeze for up to 3 months.
Notes
Cream cheese: I recommend using either Kite Hill or Tofutti cream cheese here. Or you can use my homemade version, but it will just be an extra step of work. Either option is fine.
Sour cream: The vegan sour cream I LOVE to use in my baking is Forager Project. Dairy free yogurt will work, but sour cream is really a lovely choice!
Heavy cream: I’ve tested this recipe with both heavy coconut cream, and upon further review, I really recommend using vegan heavy cream like Silk for best results.
Refined sugar free: You can use maple sugar if you’d like. NOT maple syrup.
Don’t want berries in your burnt Basque cheesecake? Not a problem! Skip the berries if you’re making this cheesecake around the winter time, and bake it just as the batter.