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Vegan Burnt Basque Cheesecake
Basque Cheesecakes are all the rage at the moment – we’ve given it the vegan twist by using silken tofu and vegan double cream to make it super creamy. That burnt top may look intimidating but the heavy caramelisation will help balance that sweet creaminess.
Before you start
Preheat oven to 200°C | Line a 20cm round springform baking tin with a double layer of baking paper | Get your blender out
Ingredients
- 600g silken tofu
- 500ml Elmlea vegan double cream
- 250g golden caster sugar
- 60g plain flour
- 40g cornflour
- 2 tsp vanilla extract
- 2 oranges, zested
- Large pinch sea salt
Method
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1.
Prepare the mix | 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.
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2.
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.
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3.
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.
