Description
A delicious and creamy vegan version of the classic Basque cheesecake that everyone will love.
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 teaspoons vanilla extract
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 tablespoon apple cider vinegar
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, cornstarch, baking powder, apple cider vinegar, and salt. Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the cheesecake batter into the prepared springform 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 while the center remains slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.
- Carefully remove the cheesecake from the springform pan and slice to serve.
Notes
- For a chocolate version, add ¼ cup of cocoa powder to the batter before blending.
- Top the cheesecake with fresh berries or a fruit compote for added flavor and decoration.
- Prep Time: 4 hours
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg