Dairy-Free Basque Burnt Cheesecake
Indulge in the creamy decadence of a Dairy-Free Basque Burnt Cheesecake, a luscious plant-based twist on the classic Spanish dessert. This recipe swaps traditional dairy with velvety dairy-free cream cheese and rich coconut cream, creating a deliciously smooth texture with no compromise on flavor. The unmistakable "burnt" caramelized top contrasts beautifully with the creamy, custard-like interior, while hints of vanilla and a touch of salt elevate every bite. With just 15 minutes of prep time and a naturally gluten-free ingredient list, this elegant dessert is as simple to make as it is impressive. Perfect for those following a dairy-free diet or anyone looking to try a unique cheesecake, it’s sure to be the star of your next gathering. Serve it chilled or at room temperature for a dessert that’s irresistibly indulgent yet approachable.
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Recipe Information
Ingredients
- 500 grams Dairy-free cream cheese
- 200 ml Coconut cream
- 180 grams Granulated sugar
- 4 large Eggs
- 15 grams Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper comes up at least 2 inches above the rim of the pan.
In a large mixing bowl, add the dairy-free cream cheese and granulated sugar. Using a handheld or stand mixer, beat on medium speed until smooth and creamy.
Add the eggs one at a time, mixing well between each addition, until fully incorporated.
Pour in the coconut cream, vanilla extract, and salt. Mix on low speed until the ingredients are well combined.
Sift the cornstarch over the batter and gently fold it in using a spatula until no traces of cornstarch remain.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Place the cheesecake on the middle rack of the preheated oven and bake for 50 minutes. The top should be deeply browned and slightly jiggly in the center.
Remove the cheesecake from the oven and let it cool to room temperature in the pan. Then, cover and refrigerate for at least 4 hours, or overnight, to set completely.
Carefully release the cheesecake from the springform pan and remove the parchment paper. Slice and serve chilled or at room temperature for a creamy, indulgent treat.
Nutrition Facts
Calories |
3090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.0 g | 237% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3538 mg | 154% | |
| Total Carbohydrate | 335.4 g | 122% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 284.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 288 mg | 22% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
