Rediscover the joys of baking with this Gluten-Free Vegan Burnt Basque Cheesecake. It’s a unique dessert that combines the creamy texture of traditional cheesecake with a bold, caramelized top, making it a delightful treat for any palate.
Why You’ll Love This:
This recipe is not only gluten-free and vegan but also exceptionally easy to make. The silken tofu and vegan cream create a texture so smooth and creamy, you’ll be amazed it’s plant-based. The caramelized, ‘burnt’ top adds a delightful contrast, both in
flavor and texture, making this cheesecake a standout dessert.
Perfect Occasion:
Ideal for a weekend baking project, a special occasion, or when you want to impress with a sophisticated yet simple dessert. This cheesecake is perfect for those who love a creamy texture and a slightly caramelized, rich flavor.
Gluten-Free Vegan Burnt Basque Cheesecake
Ingredients:
- 500g silken tofu
- 300ml vegan double cream
- 210g caster sugar
- 60g cornflour
- 1 tablespoon vanilla bean paste
Instructions:
- Preheat your oven to 210°C (410°F) with a fan setting.
- Grease and line a deep, loose-bottom 6-inch cake tin with parchment paper. An 8-inch tin can be used but will yield a thinner cheesecake.
- Blend all ingredients in a blender or with a stick blender until you achieve a completely smooth mixture, which should take about 60 seconds.
- Pour the batter into the prepared tin and bake in the oven for 60-70 minutes. The top should turn a dark brown, giving it a ‘burnt’ appearance.
- Once baked, allow the cheesecake to cool in the tin. Then refrigerate for at least 4 hours to set completely. It’s important not to cut or remove it from the tin until it has fully set.
Enjoy this Gluten-Free Vegan Burnt Basque Cheesecake as a deliciously creamy and unique dessert!
