Keto Vegan Basque Burnt Cheesecake
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!
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 iHerb)
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/8 teaspoon sea salt (optional)
Instructions
- 1
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.
- 2
Remove only the coconut cream from the can. The water is not needed in this recipe.
- 3
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.
- 4
Bake for 22 to 25 minutes, until the top of the cheesecake turns brown and a bit burnt.
- 5
Let the cake cool completely on a wire rack. Place it in the refrigerator overnight before serving.