Easy vegan and gluten-free ube basque cheesecake recipe by Kat Lieu 
Bonus recipe by Kat Lieu © 2023, shared with her friends and supporters
Be sure to pick up a copy of Modern Asian Baking at Homeor leave a rating and review because it will help boost the book, and stay tuned for cookbook 2 out April 2024 <3
(Please do not share, copy, publish in any form, or distribute. This is for your personal use only. I will also publish this on modernasianbaking.com, but you get the recipe firsthand.)
Intro:
Fam, despite my lactose intolerance, my love for cheesecake remains unwavering; however, I’ve recognized the negative effects dairy has on my body and am trying to be better at satisfying my cravings.
I need to preface that in no way will this recipe replace a real cheesecake; you simply can’t make a plant-based “cheesecake” taste as good as one made with cheese. It’s a hard fact. But, in terms of aesthetics, this is close, so close, that at first glance, you’d think it’s a basque cheesecake made with cream cheese and not tofu…
Tip:If you like sweet potatoes, purple yams, or taro, you can fold in cooked chunks of potato into the batter before baking the cake.
Reel for reference:https://www.instagram.com/p/Cu0T97NLaUh/
Yields:1 six-inch cake
Prep Time: 5 to 10 minutes
Cook Time: 45 minutes
Ingredients:
About 400 grams silken tofu
1/4 cup cornstarch, sifted
1/3 cup gluten-free flour (like almond flour, is what I used), sifted
3/4 cup coconut milk (or any plant-based milk, it’s just that coconut milk, with the cream in it, makes the cake richer)
1 teaspoon miso, red or white
1/2 teaspoon Xanthan gum, optional (makes it more jiggly)
1 to 2 teaspoons ube extract (this can be subbed with vanilla extract, pandan extract, etc…)
Sugar to taste (about 1/3 cup, more if you like sweeter cakes)
For topping:
Edible gold foil
Confectioners’ sugar for dusting
Fruits as desired
Instructions:
- Preheat your oven to 410°F with a rack in the center. Crumple a large sheet of parchment paper (not wax paper) and unfurl it. Cover a six-inch spring form or baking pan with the parchment paper.
- In a blender or food processor, combine all the vegan cheesecake ingredients until well incorporated and smooth. This is a thick, goopy batter. If it doesn’t flow out of the blender bowl like thick lava, nicely, you may want to add a little more plant-based milk.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 minutes, then up the temperature to 450°F and bake for 10 minutes. Up to 475°F and bake for another 10 minutes, until the top is dark brown. Tofu is already cooked, so you don’t want to overbake this cake; however, you do want the sides and top to look slightly burned.
- When removed from the oven, the middle should still be wobbly. Allow the cake to cool in the pan for 20 minutes at room temperature, then cover and freeze for about 2 to 3 hours. Freezing helps the cheesecake to set and makes it easier to slice.
- After freezing, remove the cheesecake from the freezer and let it thaw for a few minutes before serving. You can serve it chilled or at room temperature, depending on your preference. Decorate with confectioners’ sugar, edible gold flakes, or fruits as desired.
Note: You can make this cake in any flavor you’d like. Instead of ube extract, you can use pandan extract or vanilla extract. Substitute about 1 tablespoon of the gluten-free flour with like matcha or cocoa powder for a different flavor.
I have made this cake another way using vegan cream cheese and found the cake to be too jelly-like and oily post baking. Tofu achieves the best texture and aesthetics for a vegan Basque “cheesecake.”
ABOUT BASQUE CHEESECAKES
The Basque cheesecake, also known as "Burnt Basque Cheesecake" or "Tarta de Queso," is a unique variation of the traditional cheesecake. Its origin can be traced back to the Basque Country, a region spanning parts of northeastern Spain and southwestern France. While the exact origins and creator of the Basque cheesecake are unclear, it is believed to have emerged in San Sebastian in the 1990s.
Unlike the classic New York-style cheesecake with a graham cracker crust, the Basque cheesecake is characterized by its rustic appearance and caramelized top. It is baked at high temperatures, which results in a distinct burnt and caramelized exterior while maintaining a creamy and custard-like interior.
The Basque cheesecake gained popularity in the culinary world due to its delightful contrast of flavors and textures. Chefs and food enthusiasts embraced its simplicity and unique appearance, which contributed to its rise in popularity outside of the Basque region.
Over time, the Basque cheesecake has become a beloved dessert, both in its place of origin and worldwide. Its rustic charm, ease of preparation, and deliciously creamy center have made it a favorite among dessert lovers and a staple in many bakeries and restaurants.
Today, the Basque cheesecake has evolved to include various flavor variations, such as adding fruit extracts, chocolate, or other flavorings to create personalized twists on the traditional recipe. Despite these adaptations, the essence of the Basque cheesecake remains deeply rooted in the rich culinary heritage of the Basque Country.
