Description
A delightful recipe for a creamy vegan Basque cheesecake that is rich and satisfying.
Ingredients
Scale
- 1 ½ cups raw cashews, soaked for at least 4 hours and drained
- 1 cup coconut cream
- ½ cup maple syrup
- ¼ cup lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon coconut oil, melted
- 1 tablespoon all-purpose flour (optional, for a firmer texture)
Instructions
- Preheat your oven to 400°F (200°C) and line a 6-inch round cake pan with parchment paper, allowing some overhang for easy removal.
- In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, cornstarch, vanilla extract, salt, and melted coconut oil. Blend until completely smooth and creamy, scraping down the sides as necessary.
- If using, add the all-purpose flour and blend again until well incorporated.
- Pour the cheesecake batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove from the oven and let it cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours or overnight for best results.
- Once chilled, carefully lift the cheesecake out of the pan using the parchment paper overhang. Slice and serve.
Notes
- For a fruit topping, consider adding a layer of fresh berries or a berry compote on top before serving.
- For a chocolate version, blend in 2 tablespoons of cocoa powder to the batter before baking for a rich chocolate flavor.
- Prep Time: 4 hours
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 8g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg