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Vegan Burnt Basque Cheesecake (Loaf Pan)

A rich, creamy, and custard-like vegan cheesecake baked in a loaf pan with the signature caramelized 'burnt' top. No crust, gluten-free, and incredibly easy.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 1 hour 5 minutes
Servings: 8 Slices
Course: Dessert, Snack
Cuisine: Spanish, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Batter
  • 16 oz vegan cream cheese room temperature (2 tubs)
  • 1 cup coconut cream thick part only from can
  • 0.75 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice freshly squeezed
  • 2 tsp vanilla extract
  • 0.125 tsp salt
  • 0.5 cup silken tofu optional, for extra protein/structure

Equipment

  • Loaf pan (9x5 inch)
  • Blender or Food Processor
  • Parchment paper
  • Spatula

Method
 

  1. Preheat oven to 425°F (220°C). Crumple a sheet of parchment paper and line a 9x5 inch loaf pan, leaving overhang.
  2. In a high-speed blender or food processor, combine vegan cream cheese, coconut cream, sugar, cornstarch, lemon juice, vanilla, salt, and tofu (if using).
  3. Blend on high until completely smooth and creamy. Scrape down sides to ensure no lumps remain.
  4. Pour the batter into the prepared loaf pan. Tap the pan firmly against the counter 3 times to remove air bubbles.
  5. Bake on the middle rack for 45-55 minutes. The top should be very dark brown (almost burnt) and the center should still be jiggly.
  6. Remove from oven. Let cool at room temperature for 1 hour.
  7. Transfer to the refrigerator and chill for at least 4 hours (or overnight) to set completely.
  8. Lift out using parchment paper handles, slice, and serve chilled.

Notes

If the top isn't dark enough by 45 minutes, broil for 1-2 minutes, watching carefully.