Keto Vegan Basque Burnt Cheesecake
Caramelized top, jiggly center, creamy and gooey texture — this Basque burnt cheesecake is keto and vegan! No gluten, no dairy, no egg, yet it's mind-blowingly delicious and incredibly easy to make.
Ingredients
- 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)
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- ⅛ teaspoon sea salt (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a 7-inch round cake pan loosely 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 it to press and shape the paper into the pan, then reattach the bottom and place the paper on top.
- 2
Scoop only the thick coconut cream from the can. The water is not needed in this recipe.
- 3
In a food processor, blend all ingredients until smooth and the cashews are no longer visible. Pour the batter into the lined cake pan. Drop the pan on the counter several times to remove air bubbles.
- 4
Bake for 22 to 25 minutes, until the top turns brown and slightly charred.
- 5
Let the cake cool completely on a wire rack. Refrigerate overnight before serving.