This Decadent Mocha Basque Cheesecake offers a heavenly, silky texture with a seductively burnt top, combining the rich flavors of dark chocolate and bold coffee. Perfectly gooey in the center, this vegan version skips traditional eggs and dairy without compromising on the indulgence that a Basque cheesecake is known for. Served with a creamy coffee whip, this dessert is a treat for both the eyes and the palate, ensuring a guilt-free pleasure for those with dietary restrictions.
Why You’ll Love This: For lovers of both coffee and chocolate, this cheesecake is a dream come true. The robust mocha flavor, paired with its creamy texture, makes each bite deeply satisfying. It’s a fantastic choice for those who are vegan or lactose intolerant, as it cleverly substitutes dairy and eggs without losing the richness typical of a Basque cheesecake. The lightly charred top adds a touch of rustic charm, while the gooey center is simply irresistible.
Perfect Occasion: This Mocha Basque Cheesecake is ideal for sophisticated dinner parties, coffee-themed gatherings, or as a special treat for celebrations where dietary considerations are a priority. It’s particularly suited for occasions like Veganuary celebrations or environmental awareness events, where sustainable and animal-friendly choices are highlighted.
Decoration Tips: Top this stunning cheesecake with a dusting of cocoa powder and a few coffee beans for an elegant and thematic decoration. Serve each slice with a dollop of dairy-free coffee whipped cream to enhance its mocha flavor. For a festive touch, a drizzle of vegan chocolate sauce or a sprinkle of edible gold dust can make it even more luxurious.
Ingredients:
- 450g full-fat dairy-free cream cheese
- 270g dairy-free double cream
- 180g dark chocolate, chopped
- 80g icing sugar
- 250g dairy-free soya yogurt
- 15g cocoa powder
- 2 tsp instant coffee
- 2 tbsp cornflour
- Pinch of salt
- Preheat your oven to 200°C (392°F) with the fan on, and line an 8-inch springform pan with baking paper.
- Prepare the ganache by placing the chopped chocolate in a bowl. Heat the cream to boiling, then pour it over the chocolate. Leave for 10 minutes, then stir until smooth. Set aside.
- In another bowl, beat the cream cheese until smooth. Sift in the icing sugar, cocoa powder, cornflour, instant coffee, and salt. Mix until well combined.
- Incorporate the soya yogurt, beating until the mixture is creamy.
- Gradually fold in the chocolate ganache using a spatula, adding it in three stages to ensure thorough mixing.
- Pour the batter into the prepared pan. Bake for 25 minutes, or until the top is browned but the center still jiggles slightly.
- Remove from the oven and place directly into the fridge to set overnight.
Enjoy this luxurious Mocha Basque Cheesecake, a testament to how vegan desserts can be just as indulgent and delightful as their traditional counterparts. Perfect for any occasion, this cheesecake is sure to impress all who taste it!
