Description
This ridiculously creamy Burnt Chocolate Basque Cheesecake is the easiest cheesecake you’ll ever make, and you don’t need any eggs nor dairy! Only 8 ingredients, absolutely no one is going to believe this cheesecake is vegan!
Ingredients
Scale
Vegan Chocolate Basque Cheesecake:
- 11.5 ounces (326 g) vegan chocolate, melted and cooled to room temperature
- 32 ounces (907 g) vegan cream cheese, room temperature
- 1/2 cup (120 g) unsweetened vegan dairy free yogurt, room temperature
- 2 cups (480 mL) heavy vegan cream or cashew cream, room temperature
- 1 cup (200 g) organic granulated sugar or coconut sugar
- 7 tbsp (70 g) arrowroot starch or cornstarch
- 1 tsp vanilla extract
- 1/4 cup (25 g) cocoa powder
Optional toppings:
- 1 batch vegan chocolate ganache
- Fresh fruit
- Chopped nuts
Instructions
- Prep: Preheat the oven to 400F, and line an 8″ springform pan with parchment paper. Make sure that there’s a rack in the middle of the oven, as well as a lower rack. Place a large baking sheet with walls onto the bottom rack. This will be for the water bath. Bring 2 cups of water to a boil (you’ll make cheesecake batter while the water is working on boiling). Make sure the vegan chocolate is melted.
- Make the batter: In a large food processor or high-speed blender, add in all cheesecake ingredients. Blend until smooth and creamy, stopping to scrape down the walls every so often to ensure everything is mixed properly.
- Pour the cheesecake batter into the pan: Once blended, pour the cheesecake batter into the prepared springform pan.
- Make the water bath: When the oven is preheated and the water is boiling, use oven mitts to carefully open the oven door and pour the water onto the baking sheet on the lowest rack. Close the oven door.
- Bake the cheesecake: Open the oven door again and place the chocolate Basque cheesecake onto the middle rack. Close the oven door. Bake the cheesecake for 55-60 minutes. To achieve a burnt look, towards the end of the baking time, turn on the broil function on your oven for 2-3 minutes with the oven light on to ensure you don’t burn the cheesecake too much. Once baked, turn off the oven, and crack the oven door for 1 hour.
- Cool: After an hour, remove the cheesecake from the oven and cover it to chill in the fridge for at least 4 hours, or preferably overnight.
- Serve and enjoy! When ready to serve, carefully remove the springform pan and top with desired toppings. Slice and serve! Store any leftovers in an airtight container and in the fridge for up to 1 week or in the freezer for up to 3 months.
Notes
See blog post for all tips and tricks!
