Ingredients
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400 g Silken tofu
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400 g Coconut cream
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400 g Soy yogurtgreek-style or SKYR
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3 Egg(s)
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1 Vanilla pod
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80 g Corn starch
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120 g Sugar white
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1/2 tsp Salt
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50 ml Lemon juice
Directions
The Burnt Basque Cheesecake originated in San Sebastian, a city in the Basque Country of northern Spain. It was created by Santiago Rivera, the chef at a cozy bar called La Viña. This dessert was first introduced around 1990. Rivera aimed to make a cheesecake that didn’t have a crust, featuring a caramelized top and a soft, creamy center. He played around with the temperature and baking time to get a cake that had a burnt top but stayed moist and tender inside. That’s how it got its name: Burnt Basque Cheesecake.
Although it has existed since the 1990s, this cheesecake rose to popularity in the 2010s, largely due to social media. What makes Basque cheesecake unique is its blend of caramelized bitterness on the surface and a creamy, slightly salty center, all without a crust. The basic ingredients are rather simple: cream cheese, eggs, sugar, cream and just a touch of flour.
To get close to the taste and look of the dessert, but make it dairy-free, we’ll have to get creative. We’ll use silken tofu for a smooth texture (as regular tofu can be grainy), natural soy yogurt for a tangy flavor, lemon or lime juice for added acidity and coconut cream for a rich consistency. This recipe is with eggs, which is better from nutrition perspective.
This classic recipe is quite sweet and since we haven’t enjoyed such sweetness in a while, I opted to make a less sugary version. But you can always add more sugar to suit your taste.
The result is amazing – a toasted caramel crust, a creamy cheesecake-like texture and a tangy flavor reminiscent of cottage cheese. It’s delightful and super easy to make! I
I highly recommend it!
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Steps
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1
Done
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To get 400 ml of coconut cream, place two 400 ml cans of full-fat coconut milk in the refrigerator overnight. As they chill, the coconut solids will rise to the top, while the liquid will stay at the bottom. The solids are the coconut cream — scoop them out, let them come to room temperature to soften/liquefy, and use in your recipe. |
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2
Done
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Preheat your oven to 220 degrees Celsius. |
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3
Done
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In a blender or food processor, combine all the ingredients and blend until you achieve a smooth, liquid consistency. (For the vanilla pod, cut it in half lengthwise, scrape out the seeds with a knife and mix them in with the other ingredients.) |
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4
Done
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Next, take two sheets of baking paper and crumple them up in your hands to make them easier to shape. Spread the sheets out and place them in two layers, crosswise, in a 20-cm diameter baking dish. Make sure the edges of the baking paper extend above the sides of the dish on all sides. |
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5
Done
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Pour the mixture into the baking dish and bake for about 60 minutes. The top should turn a rich brown color, while the cheesecake might still look a bit runny |
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6
Done
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Once the top is browned, remove the cheesecake from the oven and let it cool in the baking dish until it reaches room temperature. Then, put it in the fridge overnight. After chilling, the cheesecake will firm up and have that creamy texture you want. Serve it cold. |
