Basque Style Cheese Cake
A dessert that’s very trendy in Japan at the moment is the basque style cheese cake. A crust less cheese cake with almost a burnt surface and a golden centre using eggs, milk and cream cheese. This is my vegan version. It tastes a cross between a cheese cake and an egg custard but no eggs or dairy !
What is my egg replacement ? Many people thought it was tofu but the wait is over I can reveal its Kabocha pumpkin !
There is a variation on the basque cheese cake called a Far Breton, many have prunes or raisins at the bottom so you could add this too to the recipe if you like. They are both perfect served warm with some soy cream. I have recipe tested this many times with different variations and I have found it best made in a lined loaf tin .
So for all of you that were waiting for this recipe here you are and I would love to see any of you that recreate this on Instagram. Remember to tag me in and I will repost.
You will need:
x1 carton or soft vegan cream cheese
this is the one I used.
200 ml of soy milk I recommend BonSoy as it’s nice and creamy
x1 and 1/2 heaped tablespoon of steamed and mashed Kabocha pumpkin
1/2 cup of granulated unrefined sugar
x3 tablespoons of plain flour
a tablespoon of maple syrup and a teaspoon of vanilla essence
And that’s it !
Slightly soften your cream cheese ( I added mine to the microwave for 30 sec) then add this to a food processor
Process everything together cream cheese, sugar, maple syrup, soy milk, vanilla, and pumpkin then add your flour last. Then pour into a lined loaf pan.
Bake on a high preheated oven around 200 degrees for a fan oven for 30-40 mins and then chill over night in the fridge before removing and cutting.