Basque Style Cheesecake
Basque Style Cheesecake
Cheesecakes are always impressive but sometimes a little involved to make. This cheesecake is seriously the easiest to make while still being absolutely creamy and delicious! Ever since I was a kid cheesecake has been one of my all time favorite desserts! Strawberry is my go to but I also really love chocolate and blueberry. Ok who am I kidding, It’s cheesecake I pretty much love any flavor. With all that being said, and all of the many cheesecakes tasted, I actually had never tried a Basque style cheesecake. It was created in the early 90’s at La Vina Cafe in the town of San Sebastian in the Basque region of Spain. It’s main characteristics are that is doesn’t have a crust and it is baked at high enough temperature to char or burn the top. Additionally, its texture is a bit lighter than more traditional styles. It’s delicious on its own but also perfect served with the berry compote. I hope you whip up one soon for yourself, friends or family.
Makes 8 slices
Ingredients
24 oz (681g) which is 3 containers of Vegan Cream Cheese (I used Tofutti)
1 cup (245g) of thick style Vegan Vanilla Yogurt
2/3 cup (150g) Cane Sugar
1 Tbsp (15ml) of Lemon Juice
2 tsp (10 ml) Vanilla Paste or Extract
1/3 cup (40g) Cornstarch
1/4 tsp Salt
Blueberry Compote to serve
2 cups (280g) Fresh or Frozen Blueberries
1 Tbsp (15 ml) Lemon Juice
2-3 tsp (10-15g) of Cane Sugar
2 tsp (10g) Cornstarch
2 tsp of Water
Directions
Add all of the ingredients except the cornstarch and water to a small pot on medium low heat. Once the blueberries have released thier juices, mix together the cornstarch and water and add it to the blueberries. Stir the mixture until it thicken slightly. Allow to cool before serving.
Equipment
6” Spring Form Pan
Parchment Paper
Food Processor or Hand Mixer
Note: How to prepare your springform pan
1.cut a long narrow piece of parchment that will fit along the inside the walls of the pan.
2. cut a 2nd piece of parchment into a circle about 1- 1 1/2” larger than the diameter of of the bottom plate of the pan.
3. Place the circle of parchment onto the bottom and then close the springform. Tuck the excess parchment underneath the bottom. Secure the strip of parchment along the inside around the circumference of the pan.
Directions
1. Allow the vegan cream cheese to come to room temperature (will take a few hours to fully soften) and add it to a food processor or a large bowl.
2. To the cream cheese, add the yogurt, vanilla, lemon juice, sugar and salt. Either blend or mix until completely smooth and creamy.
3. Add in the cornstarch and mix again until fully incorporated. Pour the mixture into the prepared pan and smooth out the top.
4. Bake at 400 for 60 minutes. The top of the cheesecake will be very dark or burnt (this is good!). Remove from the oven and allow it to cool for about 2 hours.
5. Carefully cover the top of the cheesecake while it’s still in the pan and refrigerate for at least 4 hours but preferably overnight to set.
6. When ready to serve, carefully remove the cheesecake from the springform pan. Remove the ring of parchment paper from around the inside. You should also be able to pull the parchment out from underneath and place the cake onto a large plate..
6. Serve chilled or at room temp with blueberry or any fruit compote.
