This recipe for basque cheesecake is so simple and makes the smoothest, creamiest cheesecake that’s completely eggless, nut-free and gluten-free!
You don't always need to spend hours waiting to set your cheesecake in the fridge or use a water bath to cook your cheesecake. To create a delicious creamy cheesecake. And I’m going to show you how. Through this easy, basque cheesecake gluten free, recipe.
A really great thing about this eggless basque cheesecake is how customisable you can make it to suit any flavor profile or dietary requirement. Take, for example, this recipe is vegan and dairy free as the recipe uses vegan cream cheese and silken tofu.
But you can easily switch it up if you’d prefer not to make it vegan by using full-fat cream cheese!
I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!
This recipe for eggless cheesecake requires less than 10 ingredients and comes together in less than an hour!
Expert Baking Tips for this baked basque cheesecake
Vegan Basque Cheesecake
Although this baked basque cheesecake is super easy, here are just a few expert tips i'd recommend:
- Make sure your greaseproof paper/parchment paper is large enough that it covers the full tin, to prevent any cheesecake from spilling out.
- Make sure you’ve blended all the ingredients for at least 3 mins so it’s completely smooth.
- Your oven should be on high in order to create that scorched top.
- The cheesecake is fully baked when it has the scorched top and it’s slightly wobbly at the center - it will firm up when cooled.
Master the art of baking GF, DF & Vegan
Baking Free From 101
How to make basque cheesecake
Ingredients for basque cheesecake
Here's everything I used to make this egg free cheesecake recipe uk
- Corn flour - This adds stability to the cheesecake and helps keep the cheesecake firm when baked.
- Cream cheese - I used vegan cream cheese, to make this dairy-free and vegan, but if you prefer normal cream cheese will work the same.
- Maple Sugar - Maple sugar is very refined sugar. So if you can’t find any I’d recommend using very refined granulated sugar.
- Tofu - This creates the creaminess of the cheesecake, giving it a caramelized custard texture and flavor when baked.
- Double cream - I used plant-based double cream again to make this vegan, but heavy/double cream is also great.
- Maple Sugar - I used maple from Canada's Amber maple syrup for this cheesecake which added a slight caramelised flavour that really balances well with the creaminess of the cheesecake
Non Vegan alternative.
If you don't want to make this gluten free basque cheesecake vegan simply substitute the vegan cream and cream cheese for its regular full-fat alternatives.
How to basque cheesecake
How to make vegan and gluten free basque cheesecake - Step by step instructions
Begin by preheating your oven to 200 degrees c or 392 degrees f, and prepare your tin by lining it with one large sheet of greaseproof/ parchment paper. It’s ok if it folds on the sides this will help create that traditional basque cheesecake design.
Next start by blending all the ingredients into a food processor or blender for around 2-3 mins until completely smooth.
Finally pour onto your lined cake tin, tap on the counter to remove any air bubbles and bake for 30mins.
In the meantime, if you’d like to serve your cheesecake with caramel, follow my easy dairy-free caramel recipe here.
Once baked, allow to cool for 30 mins, then peel the cheesecake from the parchment paper. Finally slice and enjoy, with a drizzle of caramel if you choose.
Flavour Variations and Mixins
There are so many different syrups and drizzles you can make for this easy basque cheesecake. Here are some examples:
Caramel is one of the perfect pairings for a basque cheesecake. The cheesecake is like custard and paired with caramel, it turns into a dessert like creme caramel!
It’s delicious, I highly recommend you give it a go, and you can use my easy caramel recipe here, which takes less than 10 mins to put together! Perfect to make when you're waiting for the cheesecake to bake.
This basque cheesecake vegan will also go really well with a chocolate drizzle, specifically a ganache. Which is extremely simple to make and can be made in the microwave!
It’s just a simple combination of heating together equal parts of chocolate and double cream (all of which can be vegan if you’d prefer) . Heat that in the microwave for 30-sec intervals until completely melted. And drizzle onto your cheesecake slice!
Let me know in the comments if you try these variations or if you came up with your own!
How to tell if basque cheesecake is done ?
To tell when a basqued cheesecake is done, you’ll notice that it has the scorched top and it’s slightly wobbly at the centre - it will firm up when cooled.
How to serve basque cheesecake ?
I like to serve my basque cheesecake with a caramel sauce or ganache. Check out my section above titled ‘flavor variations and mix-ins’ for more
Can you make basque cheesecake without springform pan ?
Yes! The great thing about a basque cheesecake is that it doesn’t have smooth sides, it's very rustic with folds from the parchment paper which allows you to easily pull the cheesecake out, from the tin.
Does this recipe fill a basque cheesecake 6 inch ?
To make a 6 inch cheesecake with this recipe, simply divide the ingredient quantities by half.
Does this recipe fill a basque cheesecake 9 inch ?
To make a 9 inch cheesecake with this recipe, simply double the ingredient quantities as this recipe fills an 8inch cake tin.
What does basque cheesecake taste like ?
In my opinion, it’s texture is very similar to creme caramel.
How to how to decorate basque cheesecake ?
I don’t think a basque cheesecake should be decorated, its rustic sides and browned dipped top are enough as it is. However, you can zhoosh it up by drizzling on some caramel or ganache.
Is basque cheesecake gluten free ?
Depending on the recipe you follow, it can be. People will either use plain flour or cornflour. Both are fine. But in my opinion corn flour produces the best results in helping with stability, and it just so happens to be gluten-free too!
What is the difference between basque cheesecake and normal cheesecake ?
The difference between basque cheesecake and normal cheesecake is that basque cheesecake is baked at high temperatures to create scorched and caramelized on top with a rich, gooey interior.
Basque cheesecake vs japanese cheesecake ?
Basque cheesecake is creamy and dense, Japanese cheesecake on the hand is super soft and fluffy, almost like a cloud. So are complete polar opposites.
Is basque cheesecake not burnt ?
Yes and no, although the high temperature creates a scorched top it doesn't necessarily burn the cheesecake instead it creates this slightly very thin bread-like top with a creamy interior.
Storing and freezing
How to store basque cheesecake ?
You can store your basque cheesecake in the fridge for up to 7 days, but can also freeze it in an airtight container for up to 3 months!
Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe for basque cheesecake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Recipe for basque cheesecake
Recipe for basque cheesecake
- 8" Round cake tin
- 320 g Silken tofu
- 200 g Vegan cream cheese
- 180 g Maple sugar
- 50 g Cornflour
- 300 g Vegan double cream
- 1 tablespoon Maple Syrup
- Preheat your oven to line your tin with one sheet of grease proof/parchment paper as the crinkles formed when putting it into the tin will give it it's traditional look
- Blend all the ingredients in a blender/food processor until smooth.320 g Silken tofu, 200 g Vegan cream cheese, 180 g Maple sugar, 50 g Cornflour, 300 g Vegan double cream, 1 tablespoon Maple Syrup
- Pour into tin and gently shake and tap on the counter to remove any air bubbles and flatten the surface.
- Bake at high heat at 200°c for 30mins or until the top of the cheesecake is browned and slightly firm around the edges and slightly wobbly in the centre.
- Let it set for 30mins-1hr at room temprature to firm up. Then slice and enjoy!
© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.