Blueberry Vegan Basque Burnt Cheesecake (Gluten-free, Oil-free, Sugar-free)

Vegan-basque-burnt-cheesecake

Why I Created This Recipe

So for the past few months, I have been seeing photos of these basque burnt cheesecakes everywhere. At first, I didn’t understand what the hype is all about. I thought it’s all about the look and has nothing to do with taste. But boy I was wrong. I did a bit of research online and had little luck when it comes to vegan basque burnt cheesecake. So, I did what I do best, veganize it and share the recipe here.πŸ₯°

What is Basque Burnt Cheesecake?

Basque burnt cheesecake is basically a crustless cheesecake originated from Spain. As it was cooked under high heat for a relatively long period of time, it forms a caramelized and almost burnt crust. Different from traditional cheesecake, which we are looking for a smooth and neat look, basque burnt cheesecake is more about getting burnt and cracked, hence the rustic appearance.

Vegan Basque Burnt Cheesecake

Traditional basque burnt cheesecake recipes rely heavily on heavy cream and egg. Moreover, the batter is usually much more runnier than that of traditional cheesecake. Therefore, in order to create a vegan basque burnt cheesecake, I modified my previous cheesecake recipe and gave it a try. The first trial was alright. However, the interior wasn’t as jiggly as I would like. So for the second trial, I added some aquafaba. And BAM! Here you go, a vegan basque burnt cheesecake is born! 🀩

After having the first bite, I immediately understand why everyone loves this cheesecake! The almost burnt and caramelized exterior combined with a jiggly custardy center is just everything you need in a dessert.🍰 Now I can never go back to eating “normal” cheesecake.

Simple & Healthy Recipe (but delicious!)

This recipe is so simple that you won’t even need a bowl for it. Simply throw everything into a high-speed blender, pour the batter into a lined cake pan. Then, bake for an hour. And you’ve made yourself a highly instagrammable vegan basque burnt cheesecake! 😎

As this cheesecake doesn’t have a crust, I didn’t use any oil or butter in the recipe. To account for the creaminess of the cheesecake, I used cultured cashew cream cheese I had in my fridge. But you can also substitute with store-bought vegan cream cheese.

Also, you might be surprise to see that I didn’t use any sugar in this recipe. This cheesecake is naturally sweetened with dried blueberries. Not only does it give the cheesecake a pretty purple color, it also provides enough sweetness so you won’t need to add any sugar. However, if you have a crazy sweet tooth and are worried that it might not be sweet enough for you, feel free to taste the batter before baking and adjust to your own liking.

This vegan basque burnt cheesecake is the most forgiving recipe I have ever made and there is literally no way you can mess it up! So if you are hesitant about trying this recipe. Please don’t and just do it. You won’t regret it. 😚

Blueberry Vegan Basque Burnt Cheesecake (Gluten-free, Oil-free, Sugar-free)

Recipe by Angie @ The Floral VeganCourse: DessertCuisine: SpanishDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

1

hour 

This recipe makes one 5″ cheesecake.

Ingredients

  • 200g silken tofu

  • 1/2 cup aquafaba

  • 1/2 cup vegan cream cheese

  • 1 cup dried blueberries

  • 1 tsp cinnamon

  • 2 tsp vanilla extract

Directions

  • Preheat oven to 175Β°C.
  • Place all ingredients into a high-speed blender and blend until smooth.
  • Pour the batter into a lined 5″ cake pan.
  • Bake for 60-65 minutes or until the top is completely burnt and it has a slight jiggle to it.
 

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