Dairy-Free Basque Cheesecake
Indulge in the silky, caramelized decadence of Dairy-Free Basque Cheesecake, a unique twist on the beloved Spanish dessert that's perfect for those seeking a lactose-free alternative. This recipe swaps traditional cream cheese for creamy vegan alternatives and uses coconut cream to achieve its signature rich texture, while a hint of lemon juice adds a bright citrus note. The famous "burnt" top and custard-like center are achieved through high-heat baking, creating a rustic yet elegant centerpiece for any occasion. Whether you're catering to dietary restrictions or simply exploring plant-based options, this dairy-free cheesecake delivers all the indulgence without compromise. Plus, with minimal prep and no need for a water bath, it's as effortless as it is irresistible. Serve chilled for the ultimate dairy-free dessert experience!
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Recipe Information
Ingredients
- 500 grams Vegan cream cheese
- 200 grams Coconut cream
- 200 grams Granulated sugar
- 4 Large eggs
- 30 grams Cornstarch
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice
- 1 pinch Salt
Instructions
Preheat your oven to 210°C (410°F). Line a 9-inch springform pan with parchment paper, ensuring the paper extends at least 2 inches above the rim of the pan.
In a large mixing bowl, combine the vegan cream cheese and sugar. Use a hand mixer or a stand mixer fitted with a paddle attachment to beat until smooth and creamy.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Pour in the coconut cream, vanilla extract, lemon juice, and salt. Mix until the ingredients are well combined and the mixture is smooth.
Sift the cornstarch into the mixture, and carefully fold it in using a spatula or the mixer on low speed to avoid any lumps.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes. The top should be deeply caramelized and the center will still jiggle slightly when you gently shake the pan.
Turn off the oven and crack the oven door open slightly, allowing the cheesecake to cool slowly inside for 30 minutes.
Remove the cheesecake from the oven and let it cool completely to room temperature. Refrigerate for at least 4 hours or overnight to set fully.
Once chilled, carefully unwrap the parchment paper and transfer the cheesecake to a serving platter. Slice and enjoy this dairy-free delicacy.
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 162.0 g | 810% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3174 mg | 138% | |
| Total Carbohydrate | 375.6 g | 137% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 304.4 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 301 mg | 23% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 870 mg | 18% | |
*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.
