Vegan Basque Cheesecake
Directions
- 1Blend silken tofu, dairy-free yogurt, coconut whipping cream, caster sugar, vanilla extract, cornflour, and lemon juice in a food processor until smooth.
- 2Blend silken tofu, dairy-free yogurt, coconut whipping cream, caster sugar, vanilla extract, cornflour, and lemon juice in a food processor until smooth.
- 3Blend silken tofu, dairy-free yogurt, coconut whipping cream, caster sugar, vanilla extract, cornflour, and lemon juice in a food processor until smooth.
- 4Pour batter into a parchment paper-lined springform pan.
- 5Pour batter into a parchment paper-lined springform pan.
- 6Pour batter into a parchment paper-lined springform pan.
- 7Bake at a high temperature until the top is beautifully burnt and the center is airy and creamy.
- 8Bake at a high temperature until the top is beautifully burnt and the center is airy and creamy.
- 9Bake at a high temperature until the top is beautifully burnt and the center is airy and creamy.
- 10Cool completely and chill before serving.
- 11Cool completely and chill before serving.
- 12Cool completely and chill before serving.
Ingredients
- 400 g silken tofu
- 400 g silken tofu
- 400 g silken tofu
- 200 g dairy-free yogurt
- 200 g dairy-free yogurt
- 200 g dairy-free yogurt
- 400 ml Nature's Charm coconut whipping cream
- 400 ml Nature's Charm coconut whipping cream
- 400 ml Nature's Charm coconut whipping cream
- 150 g caster sugar
- 150 g caster sugar
- 150 g caster sugar
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 2 tbsp cornflour
- 2 tbsp cornflour
- 2 tbsp cornflour
- 1 tbsp lemon juice
- 1 tbsp lemon juice
- 1 tbsp lemon juice
Equipment
food processorovenspringform pan