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🍰 What Is Basque Cheesecake?

The original recipe for San Sebastián cheesecake (tarta de queso) was developed in the 90s by the chef of La Viña Restaurant in the Basque region of Spain. Unlike traditional cheesecake, it is crustless and bakes at a high temperature to get that signature burnt top while the inside retains a creamy texture.

Initially, I tried to develop this recipe using vegan cream cheese but the result was awful - if you follow me on Instagram you may have spotted this on my stories!

The only store-bought vegan cream cheese available here in Spain is Violife and while that's incredible in a no-bake cheesecake, being heavily coconut-oil-based makes it a no-go for high-temp baked cheesecakes.

So I reverted to my vegan baked cheesecake recipe but instead of cashews and yogurt, I landed on a combination of silken tofu and vegan yogurt to replace the cream cheese, and vegan whipping cream to replace the dairy cream.

The result is out of this world! Not only is it light with a perfectly creamy texture, but in terms of baking, this is the easiest cheesecake you can make. No water bath or worrying about the top of the cheesecake cracking!

🧾 Ingredients

Here's everything you need to make vegan burnt basque cheesecake:

ingredients for vegan basque cheesecake measured out in bowls on a gray surface.Pin

Ingredient Notes

  • Silken Tofu: You want soft silken tofu or Japanese tofu, which is delicate, soft, and falls apart when handled. Tofu alone lacks the cultured flavor of cheesecake, so it's combined with yogurt.
  • Dairy-Free Yogurt: You need thick Greek-style yogurt. I use Alpro Greek-style plain yogurt, which is soy-based and sometimes labeled as Skyr or protein yogurt. If you can't find vegan Greek yogurt, you can use thick coconut yogurt or soy yogurt and increase the amount of tofu (details in the recipe card below).
  • Coconut Whipping Cream: Traditional Basque cheesecake uses heavy cream. I'm using Nature's Charm coconut whipping cream here, which adds the fat and richness needed for a creamy cheesecake texture, without using dairy. In this case, there is no need to refrigerate the coconut cream overnight.
  • Cane Sugar: I use Morena or Turbinado, they are a little less refined and have a lovely golden color. You can easily swap in granulated sugar or light brown caster sugar.
  • Nutritional YeastOftentimes nicknamed "nooch" - a cheesy seasoning fortified with B vitamins. I often use cashews to give vegan cheesecake its slightly cheesy flavor, but since we're keeping this one nut-free nooch does the job perfectly!
  • Lemon Juice: Please use freshly squeezed lemon juice, not bottled stuff.
  • Cornstarch: This thickening agent acts as an egg replacer that binds the cheesecake together. You can swap the cornstarch for arrowroot starch at a 1:1 ratio.
  • Vanilla: Since silken tofu is a neutral base, pure vanilla extract adds depth of flavor. You can swap it for half the amount of vanilla bean paste or a scraped-out vanilla pod.
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🔪 Instructions

Here are step-by-step images showing how to make this easy crustless cheesecake. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:

a springform pan lined with 2 sheets of parchment paper.Pin

Step 1: Prepare the cheesecake pan by double-lining it with 2 sheets of parchment paper. I like to scrunch up the sheets first as it makes it easier to get them into the corners. Make sure the parchment paper goes a few inches higher than your pan as the cheesecake batter will fill to the top of a 7.5-inch pan.

basque cheesecake batter blended until smooth in a food processor jug.Pin

Step 2: Add the filling ingredients to a large food processor (at least 2-liter capacity), or a high-speed blender and blend until smooth and creamy.

cheesecake batter in a lined pan before going into the oven.Pin

Step 3: Pour the cheesecake filling into the prepared springform pan. Then place it on a preheated baking sheet in the middle of the oven.

burnt basque cheesecake out of the oven, the top is blackened.Pin

Step 4: This cheesecake bakes at high heat for 50-55 minutes, until the top is evenly browned. The middle of the cheesecake should still have a slight jiggle when moved.

basque cheesecake after removing the sprinform pan with the parchment paper still in tact.Pin

Step 5: Let the cheesecake come to room temperature for an hour. Then place it in the fridge to chill overnight. Keep it stored in the pan until you are ready to serve. Then carefully remove the springform, transfer it to a serving plate, and peel away the parchment.

a basque cheesecake on a wooden serving board with a slice cut from it.Pin

Step 6: As this cheesecake has no crust, it is a little more delicate to slice. Use a sharp clean knife to cut it, then lift it with a cake slice. Use a second cake slice or cake scraper to gently push the slice onto your serving plate.

💬 FAQs

Is vegan burnt cheesecake gluten-free?

Yes! The good news is this recipe is naturally gluten-free since it's made without flour or a crust.

How to store vegan basque cheesecake?

If you don't plan on serving your basque burnt cheesecake in one day, place a paper towel underneath the cake. Store in an airtight container or on a plate tightly covered with plastic wrap in the fridge for up to 4 days. Slight condensation or weeping from underneath the cheesecake is completely normal.

What can I serve with basque cheesecake?

This creamy dessert is one of those recipes that is simply beautiful just as is. You could drizzle some chocolate sauce, strawberry sauce, or berry coulis on top if you wish. It would be equally delicious with some fresh blueberries, raspberries, blackberries, or strawberries on the side.

a slice of san sebastian cheesecake on a small white plate.Pin

🍮 More Vegan Classic Desserts

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📖 Recipe

Vegan Burnt Basque Cheesecake (San Sebastian)

5 from 3 votes
Christina Leopold
Inspired by the world famous Spanish Basque cheesecake, this vegan spin is made without eggs or dairy. It features an airy creamy filling and caramelized top and is so easy to make. Just blend, bake, and chill!
Servings 12
Prep Time 5 minutes
Total Time 9 hours

Ingredients

  • 400 g (14 oz) soft silken tofu
  • 400 g (1 ⅔ cups) vegan Greek-style yogurt *note 1
  • 400 ml (1 can) coconut whipping cream *note 2
  • 220 g (1 cup) cane sugar *note 3
  • 60 g (6 tablespoons) cornstarch *note 4
  • 2 tablespoons lemon juice freshly squeezed
  • 2 teaspoons vanilla extract *note 5
  • 4 teaspoons nutritional yeast
  • ½ teaspoon sea salt

Instructions 

  • Preheat oven: Place an aluminum baking sheet or baking tray into the middle of your oven and preheat to fan-forced 200°C/392°F or conventional 220°C/428°F for at least 45-60 minutes (to help even browning).
  • Double line the pan: Scrunch up 2 large sheets of parchment paper. Line a 7.5-inch (pictured) or 8-inch springform cake pan with the sheets of parchment, make sure the parchment goes a few inches higher than the sides of the pan as the batter will fill to the top.
  • Blend: Add all the ingredients to a large food processor or high-speed blender and blitz until smooth and creamy.
  • Bake: Pour the filling into the prepared pan and place it on the preheated tray in the oven. Bake for 50-55 minutes, until the top is evenly browned and the cheesecake still has a slight jiggle to it.
  • Cool and set: Remove the tray from the oven and place it on a cooling rack for an hour. Then transfer the cheesecake pan to the fridge for 8 hours (overnight works well).
  • Serving: When ready to serve, carefully remove the springform, transfer the cake to a serving plate, and peel away the parchment.
    Use a sharp clean knife to cut, then lift the slice away with a cake slice. Use a second cake slice, cake scraper, or large knife to gently push the slice on to your serving plate.

Notes

  1. Greek-Style Yogurt: I use Alpro Greek-style plain yogurt (soy-based) sometimes labeled as Skyr or protein yogurt. If you can't find vegan Greek yogurt, increase the silken tofu to 600g and add 200g thick coconut yogurt or unsweetened soy yogurt.
  2. Coconut Cream: I use Nature's Charm coconut whipping cream.
  3. Unrefined Cane Sugar: Morena or Turbinado, or swap for granulated sugar or light brown caster sugar.
  4. Cornstarch: Sub for ground arrowroot at 1:1 ratio.
  5. Vanilla extract: Sub for 1 teaspoon vanilla bean paste or a scraped-out vanilla pod.

Nutrition

Serving: 1slice | Calories: 221kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 104mg | Potassium: 147mg | Fiber: 1g | Sugar: 20g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
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