Vegan Blueberry Basque Cheesecake
Made with Let’s Do Organic Heavy Coconut Cream and Let’s Do Organic Cornstarch by @thebananadiaries
Topped with fresh blueberries, you won’t believe this Basque cheesecake is dairy free and gluten free!
This deliciously creamy vegan burnt Basque cheesecake is the easiest cheesecake ever and perfect for beginner bakers and seasoned pros alike!
Unlike classic New York-style baked cheesecake, Basque cheesecake originated in Basque Country in Spain, and is an entirely crustless cheesecake. Basque cheesecake is ultra creamy and thick, with a deliberately burnt outer shell, thanks to the higher heat that it bakes at.
This Basque cheesecake is entirely crustless and is naturally gluten free as well (though traditional Basque cheesecakes use flour as a thickener, we’re using cornstarch! And it replaces eggs as well!).
We topped this Basque cheesecake with fresh blueberries- a lovely treat for spring and summer time. But if you’d prefer without, omit the blueberries!
Typically, a burnt Basque cheesecake is comprised of cream cheese, heavy cream or milk, eggs, and flour.
We’re straying away from the classic ingredients to make this blueberry burnt Basque cheesecake entirely dairy free, eggless, and gluten free with Let’s Do Organic Heavy Coconut Cream, vegan cream cheese and vegan sour cream for an ultra thick and creamy cheesecake.
- 4 cups (32 ounces) vegan cream cheese, room temperature
- 1 cup (240 g) dairy free yogurt or vegan sour cream, room temperature
- 1 cup (240 g) Let’s Do Organic Heavy Coconut Cream
- 1 cup (200 g) granulated sugar
- 1/2 cup + 1 tbsp (70 g) Let’s Do Organic Cornstarch or arrowroot starch
- 1 tbsp vanilla extract
- 2 tsp vanilla bean paste
- 1/4 tsp sea salt
- 1 cup fresh blueberries
- Prep: Preheat the oven to 415F. Place a piece of parchment paper pressed into an 8″ springform pan. Make sure that the parchment paper is lining the walls of the springform pan. Measure out all ingredients.
- Make the batter: In a stand mixer with whisk attachment or large bowl with a hand mixer, cream together the vegan cream cheese until fluffy, about 3 minutes. Then add in the yogurt and heavy coconut cream and mix again until fluffy. Add in the sugar, cornstarch, vanilla extract, vanilla bean paste, and sea salt, and mix again just until combined and fluffy. Make sure to stop to mix the batter with a silicone spatula and scrape the bottom to ensure everything is combined.
- Assemble the Basque cheesecake: Pour the batter into your prepared springform pan, Add the blueberries on top and gently press them into the top of the cheesecake.
- Bake: Place the cheesecake onto a baking sheet and into the oven to bake for 60-70 minutes, or until the top of the cheesecake is slightly burnt. The cheesecake will still wiggle, but the middle of the cheesecake will look set.
- Cool: Remove the cheesecake from the oven, and allow the cheesecake to cool at room temperature until it’s no longer hot (around 30 minutes to 1 hour). Then cover the cheesecake and place it into the fridge to set for 4 hours, preferably overnight.
- Slice and serve! Remove the cheesecake from the fridge and remove the springform pan. Pull the parchment paper off, and slice and serve your vegan burnt Basque cheesecake. Enjoy!
- Storage: Store any leftovers in an airtight container and in the fridge for up to 5 days, or freeze for up to 3 months.
Cream cheese: We recommend using either Kite Hill or Tofutti cream cheese here.
Sour cream: The vegan sour cream we used is Forager Project. Dairy free yogurt will work, but sour cream is really a lovely choice!
Refined sugar free: You can use maple sugar if you’d like. NOT maple syrup.
Don’t want berries in your burnt Basque cheesecake? Not a problem! Skip the berries if you’re making this cheesecake around the winter time, and bake it just as the batter.