Caramelized top, jiggly centre, creamy and gooey texture - these have partly explained why I’m still baking Basque Burnt Cheesecake in 2021. And here comes the most exciting reason - this one is KETO and VEGAN-FRIENDLY! No gluten, no dairy, no egg, but it’s still mind-blowingly delicious and incredibly easy to make!

2021! !

Unlike ordinary cheesecakes, Basque Cheesecake may look a bit rustic with a dark burnt top and lumpy edges, and even without any decent topping. However, if you gave it a try, you would know the secret of how it grabbed the spotlight! Even two year after it got crowned the hottest dessert, we still can’t forget it and keep making different variations in flavors or ingredients. It might be the perfect example of ‘Simple is the best’!

Highlights of this Basque Cheesecake Recipe

Mixing all ingredients at a time in a blender with no fuss Using no flour making it a great dessert for keto, paleo and gluten-free diets Using no dairy and egg meaning it’s a perfect dessert for vegan and people with dairy-allergy Baking a caramelized top without adding sugar. Messing it up is impossible because it meant to be burnt! Simply delicious!

Paleo

What are used in ordinary Basque Burnt Cheesecake? Basque Burnt Cheesecake was invented by chef Santiago Rivera of a restaurant called La Viña in San Sebastian, Spain. His original recipe called for only 5 ingredients - cream cheese, heavy cream, sugar, eggs and flour. Ironically, we’re not using any of the ingredients to create this Basque Cheesecake. Interesting huh?

La Viña5 - ?

How to serve the cheesecake? I recommend chilling the cheesecake overnight. You may serve it cold for a firm and creamy texture, or bring it to room temperature for about 30 minutes for a soft and gooey texture.

Serve when it’s still slightly warm after coming out of the oven would also be a delicious idea, but it might be a little runny in the centre.

To slice the cheesecake, prepare a sharp knife and a pot of boiling water. Heat the knife with the hot water and clean with kitchen towel between each slice for nice and clean slices.

Substitutions & Tips

If you are following a keto diet and do not have glucomannan on hand, you may substitute it with the same amount of psyllium husk powder, but it may make the texture less smooth; If you are not following a keto diet, you can use twice as much glucomannan as cornstarch or arrowroot starch for substitution.

Coconut cream may condense while blending with other ingredients, due to the low temperature. Heat everything in a pot over low heat to melt and let the batter cool to room temperature before baking.

Keto Vegan Basque Burnt Cheesecake

2021! !
320 grams canned coconut cream (without water, room temperature ,)
150 grams raw cashews
226 grams vegan cream cheese (room temperature)
1 tablespoon glucomannan powder (bought on iHerb iHerb)
1 teaspoon vanilla extract
2 tablespoons lemon juice
1/8 teaspoon sea salt (optional)

Preheat the oven to 450°F (230°C). Line a 7-inch round cake pan roughly with a large sheet of parchment paper leaving at least 2 inches (5 cm) of overhang around all edges. If the pan has a removable bottom, you can use the bottom to press and shape the paper into the pan. Reattach the bottom to the pan again after that and place the paper on top.

230°C (450°F)7() (5cm)

Remove only the coconut cream from the can. The water is not needed in this recipe.

In a food processor blend all ingredients until smooth and cashews are not visible. Pour the batter into the lined cake pan. Drop the pan several times on the counterpart to remove air bubbles.

Bake for 22 to 25 minutes, until the top of the cheesecake turns brown and a bit burnt.

2225

Let the cake cool completely on a wire rack. Place it in the refrigerator overnight before serving.

	DessertSpanishCake, Dairy-free, Dessert, easy, Gluten-free, Keto, Low-carb, Paleo, Sugar-free, Vegan, , , , , , , ,

Keto Vegan Basque Burnt Cheesecake

Keto Vegan Basque Burnt Cheesecake

Keto Vegan Basque Burnt Cheesecake

Ingredients

Instructions