Baked Basque Cheesecake
This dessert is all the rage at the moment – we’ve given it the vegan twist by using silken tofu and Elmlea double cream meaning its super creamy. That burnt top may look intimidating but the heavy caramelisation will help balance that sweet creaminess.
Serves
Ingredients
For the recipe
<item-todo-done>600g silken tofu<item-todo-done><item-todo-done>500ml plant-based double cream - we used Elmlea<item-todo-done><item-todo-done>250g golden caster sugar<item-todo-done><item-todo-done>60g plain flour<item-todo-done><item-todo-done>40g cornflour<item-todo-done><item-todo-done>2 tsp vanilla extract<item-todo-done><item-todo-done>2 oranges zest of<item-todo-done><item-todo-done>1 Large pinch of sea salt<item-todo-done>
Before you start
Preheat the oven to 200°C fan setting l Line a 20cm round springform baking tin with a double layer of baking paper l Powerful blender
Form the cheesecake mixture
- Add all of the ingredients into a high-powered blender and whizz together for several minutes until really smooth, even and combined
- Pour straight into the pre-lined tin – it should come most of the way up with a little room for rising
Bake the cheesecake
- Put into the oven for 1 hour until the top is deeply caramelised and the centre still has a little wobble when gently moved
- If not, cook for another 15-20 minutes and wobble again
Time to serve
- Remove from the oven and leave to cool at room temperature
- Chill for at least one hour before removing from the tin and cutting into slices