This Vegan Burnt Basque Cheesecake is so creamy and silky with the perfect gooey centre and is flavoured with orange and sweet vanilla for a burst of spring-time freshness. It is light, creamy and made without dairy or nuts.
This eggless and dairy-free cheesecake is made with silken tofu and baked in the air-fryer to perfection. Just 5 main ingredients are required to make this crustless Spanish cheesecake.
Easy Burnt Basque Cheesecake (plant-based) – Vegan San Sebastian Cheesecake
This truly is an easy cheesecake , just pop the ingredients into a blender, blend until smooth, pour into a tin and cook. On top of that, it is crustless which is one less thing to worry about.
This silken tofu dessert is totally vegan and yet is creamy with a custard-like texture that resembles its original version.
The beauty of using tofu means that you do not need to use any nuts to make vegan cheesecake.
What is a Basque Burnt Cheesecake?
Basque Cheesecake is a crustless cheesecake recipe with a burnt exterior and mousselike filling. The original recipe is known as Torta de Queso and hails from La Viña in San Sebastian found in the Basque region of Spain.
The traditional recipe is made from philadelphia cheese, heavy or double cream, eggs, flour and sugar. It is baked in the oven.
Why you should make this cheesecake
Easy to make – one of the easiest, simple and best cheesecake you will ever make
Vegan, plant based and animal product free
Gluten-free
Nut-free
Doesn’t require a water-bath
Make ahead so great for entertaining
So forgiving – this doesn’t need to be a pretty cheesecake, its allowed to be burned, wonky and without smooth edges
Why make Airfryer Cheesecake?
The beauty of the air fryer is that you can bake so many things in it. I solely rely on my air fryer to make my puff-pastry wonders because the results are always perfection. Some examples include my Rose and Pistachio Cream Horns and Air fryer Punjabi Samosa Puffs .
The air fryer cooks perfectly from all sides and including the bottom. Also, I find it easier to control the temperature of the air fryer digitally than an oven.
What is Vegan Basque Cheesecake made out of?
Silken tofu – the ultimate vegan ingredient – is it fair to call it that? Silken tofu makes a great substutute in vegan desserts due to its thick and creamy texture when blended
Vegan double cream – The cream provides the richness, you can use either coconut milk or vegan double cream
Sugar – use white granulated sugar, most sugar is vegan but check the packaging first
Cornstarch – cornstarch helps to thicken and set the mixture in the absence of egg. You can also use tapioca starch which has the same properties.
Vanilla extract – for flavour – you can use vanilla extract, vanilla essence or vanilla bean
Orange oil/extract – this is optional but if you want a incredible flavours use either Orange oil (the product used in Terry’s Chocolate Orange) or orange extract
Orange zest – for extra oomph of flavour, add some orange zest
What is silken tofu?
Silken tofu, or soft, silk or Japanese style tofu is is softer in consistency compared with regular firm tofu.
Silken tofu require careful handling as it easily falls apart.
How is silken tofu made?
Silken tofu is made by coagulating soy milk without curdling the milk. It’s also left unpressed, so every block retains all of its moisture while cooling. Because curds never form, the tofu has a smooth texture.
Where to buy silken tofu?
You can find silken tofu mostly in the World Food Aisle. It is packed into aseptic packaging and thus does not require chilling or refrigeration. In the UK brands such as Morinu, Yutaka, The Tofoo Co and Clearspring are quite popular.
What to make with silken tofu?
Apart from delicious vegan desserts, in fried rice, noodles, scrambled, in sauces or dressings and smoothies. It can be used in making vegan pasta sauce too.
Variations
If you leave out the vanilla and orange, you can have a lot of fun playing around with different flavours.
Here are some options you can try:
Lemon or lemon sugar – add lemon zest into the batter and sprinkle the top of the cheesecake with a mix of lemon zest and white granulated sugar.
Blueberry – fold in fresh blueberries into the batter prior to baking.
Pumpkin spice – add a pinch of pumpkin spice or cinnamon powder into the batter.
Coffee – add some instant coffee powder into the batter.
Matcha – use either green or blue matcha powder.
Pandan – pandan or screw pine is a leaf used in South-East Asian cooking and has flavour similar to sugar cane and mango. Use pandan juice in the batter.
Sugar-free Basque Cheesecake
You can also make vegan basque cheesecake sugar-free. The sugar does not contribute to the texture of the cheesecake, only sweetens it so you can use a sugar-free alternative like stevia and erythritol which is a 100% natural sweetener.
Replace the sugar directly with the natural sweetener by following the substitution instructs on the packet. I used it in this Badam Katli (almond thins), which was made in the Instant Pot.
Eggless Basque Cheesecake
If you want to make an eggless cheesecake but use milk-based products, you can use cream cheese, yogurt, cream, condensed milk, sugar, milk powder and cornstarch.
240 gram Cream cheese
120 ml Cream (single or double)
100 gram Greek yogurt
140 ml Condensed milk (sweet)
25 g Milk powder (full fat)
1/4 tsp Baking powder
30 g Castor sugar
40 g Corn starch/cornflour
1 generous pinch Salt
1/2 tsp Vanilla extract
Equipment needed for Vegan Burnt Basque Cheesecake
Blender / Stand Mixer – I like to use a blender to mix the batter as it is convenient and also assures that there are no lumps left in the batter. However, the batter can be mixed by hand or with a stand mixer or hand blender too.
Spring form Pan – I personally like to use spring form cake tins for my bakes as it is convenient to open the sides for picture-perfect cakes. Also these cake tins are taller than most cake pans allowing for the mixture to rise.
Parchment Paper – The use of parchment paper to line the cake tins makes it so easier to remove the cheesecake from the pan after it has been baked. White or brown parchment is fine.
Air Fryer – Traditional or oven baked burnt cheesecake takes a lot of time to bake in the oven – atleast one hour to preheat the oven then 50-55 minutes baking time. In the air fryer, this cheesecake is made in half the time.
How to make Vegan Basque Cheesecake
The first step is to prepare the cheesecake batter. Simply add all ingredients to a blender and blend away until smooth.
Prepare your desired spring-form (ensure it fits into your air-fryer) by lining with parchment paper. Parchment paper ensures the filling does not leak through the springform.
Fill your spring-form pan 3/4 of the way up. You may have to tap it a few times to dislodge any air bubbles.
Preheat the air fryer to 180C for 5 minutes.
Then bake at 191C for 35 minutes.
Bake until the top is dark brown and there is only a little jiggle left.
Allow to cool and then refridgerate preferably overnight.
Serve chilled
How to make Basque Cheesecake in the oven
If you do not have an air fryer, you can use your oven. Pre heat the oven beforehand.
Bake in the centre of a pre-heated oven at 210C/410F for 50-55 min. You may have to turn the cheesecake at the half way mark so that it cooks evenly from all sides.
Some tips to remember to make the most perfect vegan Burnt Basque Cheesecake
Make sure all the ingredients are at the room temperature – tofu and cream. This will ensure quick and even blending in the blender.
Do not overmix the cheesecake batter. The ideal blending time is between 40-60 seconds.
Keep an eye on the top of the cheesecake, if it appears to be browning too quickly, turn down the temperature. Only open the air fryer for a few seconds at a time to prevent it loosing too much heat
Each air fryer model is different to the next so you may have to adjust the time and temperature.
If you do not have a jug blender then use a stick blender or stand mixer.
Your cheesecake may jiggle and appear undercooked when taken out of the air fryer but it will firm up as it cools
Chill in the fridge to allow it to set perfectly. This is the hard part, but to enjoy your cheesecake at its best, chill at least 12 hours or overnight.
Wait until the cheesecake has fully set after refridgeration before attempting to take out of the pan or peel away the parchment paper.
Use a sharp knife to cut the cheesecake cleanly.
Want your cheesecake less sweet? You can use less sugar to begin with and have a taste of the batter before baking.
Serving suggestions
Basque cheesecake is best enjoyed chilled, serve as it is or with a dollop of softly whipped cream.
Top it up with a brown sugar butter sauce along with fruits such as peach, pear or fresh berries.
Serve with a coulis, chocolate sauce (quick vegan chocolate sauce recipe in the recipe card below) or a freshly brewed hot black coffee.
Storage
Store in an airtight container in the fridge. It is best to eat in within 2-3 days.
You can freeze this vegan cheesecake by placing in a freezer-safe container. Either freeze whole or in slices. Simply thaw in the fridge overnight.
This cheesecake tastes sweet and creamy, similar to a custard.
You can store this cheesecake in the fridge for up to 3 days. Keep away from strong odours.
The beauty of a basque cheesecake is that it gives you a black canvas to serve with whichever flavour you fancy. Serve with a fruit coulis or reduction. It also goes great with chocolate sauce
You can make perfect crack-free New York style cheesecake in the Instant Pot. My go-to is my Instant Pot Eggless Mango Cheesecake
Firm tofu or Chinese style tofu is the most common style of tofu. It is refrigerated and retains its shape well. Silken tofu crumbles easily and cannot be pressed. It has a long shelf life and is best used once blended.
Yes you can. You can use small springform pans or individual ramekins. You will have to adjust the air-frying time.
Absolutely yes, please read the instructions above in the post.
In the UK cornflour is available in small packets and used in the cooking when recipe requires cornstarch.
Other Tofu and Air Fryer Recipes
Tawa Burger (vegan)
Tofu Mango Curry
Tofu Cutlets
Roasted Butternut Squash with Tofu Croutons
Super Crispy Air Fryer Tofu
Funfetti Nankhtai in Air Fryer
Air Fryer Apple Ring Donuts
Vegan Cornish Pasties/hand pies
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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The BEST Vegan Burnt Basque Cheesecake (+ Air fryer Method)
Equipment
- 1 Blender
- 1 spring form 8 inch/20 cm
- 1 Parchment paper
- 1 Air fryer
Ingredients
Vegan Burnt Basque Cheesecake
- 600 grams silken tofu
- 400 ml vegan cream or coconut milk
- 230 grams sugar
- 70 grams corn starch fine white
- 1 teaspoon vanilla extract
- 2 teaspoon orange extract or oil
- 1 tablespoon orange zest
Vegan Chocolate Sauce
- 2 tablespoon cocoa powder
- 2 tablespoon butter vegan (you can use any smooth nut butter too)
- 2 tablespoon maple syrup or agave
- 3 tablespoon boiling water
Instructions
Vegan Burnt Basque Cheesecake
- Line spring form cake pan using a parchment paper.
- In a blender add tofu, cream or coconut milk, corn starch, vanilla, orange and zest. 600 grams silken tofu, 400 ml vegan cream, 70 grams corn starch, 1 teaspoon vanilla extract, 2 teaspoon orange extract, 1 tablespoon orange zest, 230 grams sugar
- Blend until smooth, making sure the sugar is completely incorporated, and the mixture is light, fluffy, and lump-free.
- Pour the batter into the lined cake tin.
- Preheat the air fryer 180C for 5 minutes.
- Bake in the air fryer for 35 minutes at 191C.
- Remove from the air fryer and let it completely cool on a wire rack.
- Then chill in the refrigerator over night or at least 12 hours.
Vegan Chocolate Sauce
- Mix all the ingredients in a mixing bowl or jug. 2 tablespoon cocoa powder, 2 tablespoon butter, 2 tablespoon maple syrup, 3 tablespoon boiling water
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
The BEST Vegan Burnt Basque Cheesecake (+ Air fryer Method)
Equipment
- 1 Blender
- 1 spring form 8 inch/20 cm
- 1 Parchment paper
- 1 Air fryer
Ingredients
Vegan Burnt Basque Cheesecake
- 600 grams silken tofu
- 400 ml vegan cream or coconut milk
- 230 grams sugar
- 70 grams corn starch fine white
- 1 teaspoon vanilla extract
- 2 teaspoon orange extract or oil
- 1 tablespoon orange zest
Vegan Chocolate Sauce
- 2 tablespoon cocoa powder
- 2 tablespoon butter vegan (you can use any smooth nut butter too)
- 2 tablespoon maple syrup or agave
- 3 tablespoon boiling water
Instructions
Vegan Burnt Basque Cheesecake
- Line spring form cake pan using a parchment paper.
- In a blender add tofu, cream or coconut milk, corn starch, vanilla, orange and zest. 600 grams silken tofu, 400 ml vegan cream, 70 grams corn starch, 1 teaspoon vanilla extract, 2 teaspoon orange extract, 1 tablespoon orange zest, 230 grams sugar
- Blend until smooth, making sure the sugar is completely incorporated, and the mixture is light, fluffy, and lump-free.
- Pour the batter into the lined cake tin.
- Preheat the air fryer 180C for 5 minutes.
- Bake in the air fryer for 35 minutes at 191C.
- Remove from the air fryer and let it completely cool on a wire rack.
- Then chill in the refrigerator over night or at least 12 hours.
Vegan Chocolate Sauce
- Mix all the ingredients in a mixing bowl or jug. 2 tablespoon cocoa powder, 2 tablespoon butter, 2 tablespoon maple syrup, 3 tablespoon boiling water
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Upgrade your cheese and pineapple toasties by making these chilli cheese and pineapple puffs in the air fryer instead. They’re the perfect vegetarian starter or canape that will be ready within minutes and easily made-ahead.
Great for entertaining, for on-the-go snacks and adding to lunch boxes. Just 4 ingredients, easy assembly, 5 minutes in the air-fryer and you’re good to go!
Sweet and tart pineapple cubes, salty cheddar cheese and the tiniest dollop of chilli sauce is encased in a beautifully flaky puff pastry. Only four ingredients but when put together, something truly magical happens.
Cheese and pineapple is ultimately British and reminiscent of childhood parties. This recipe is perfect for entertaining whether it is a BBQ, garden party or sit down meal.
To make these “chilli cheese”, I have used a little homemade Schezwan sauce but you can easily replace this with so many other options.
other Air Fryer Puff Pastry recipes
Air Fryer Punjabi Samosa Puffs
Tandoori Paneer Tarte au Soleil
Rose and Pistachio Puff Pastry Cream Horns/Cones
Eggless Mille Feuille with White Chocolate Saffron Yogurt Cream
Air fryer Grilled Pineapple
Vegan Curry Puffs
Ingredients
Puff Pastry – for these puffs you will need puff pastry. I like to use ready-made puff pastry for convenience but you can absolutely make your own at home.
I prefer ready-rolled sheets to blocks as it saves me from having to roll out the pastry. Here, I have used a single roll of puff pastry 320g that when laid out flat is approximately 35cm by 23cm.
Pineapple – you can use either fresh pineapple or tinned pineapple. Make sure if using tinned that the pineapple is well drained otherwise it will make the pastry soggy.
Cheese – I cut mature cheddar into small cubes but you can also grate the cheese for the same effect as the cheese will melt.
Schezwan Sauce – this is what gives the “chilli” to the cheese. Add a small spoon of this sauce to the top of the pineapple and cheese or spread it onto the pastry before topping with the cheese and pineapple.
For the glaze – as an alternative to egg, milk or water and honey are suitable egg free glazes.
How to make Pineapple and Chilli Cheese puffs in the air fryer
Follow these easy steps for perfectly flaky cheese puffs.
Prepare the filling by cutting pineapple into small cubes.
Now you want to prepare the pastry. Have it out of the fridge around 10-15 minutes before rolling it out flat.
Next, you want to cut the pastry into equal squares – I like to use a ruler for this. Here, I have cut the squares into 3×3 inches but you can make yours bigger if you prefer. 3×3 makes small bite-sized puffs.
I have used a pizza wheel but you can also use a sharp knife.
The next job is adding the filling. It is tempting to overstuff but please don’t as you’ll regret it later. Keep some space around the edges to allow the pastry to be folded.
Make sure your pineapple is fairly dry or else it will make the pastry soggy.
Now you want to make your parcels. Bring each corner of the square together to meet in the middle. Pinch the pastry together so that it sticks.
Brush some milk over the parcels as an egg-free glaze (not shown as a separate step here)
Place them gently in the air-fryer basket. You can use foil or parchment paper for the air fryer. You can also poke some holes into the foil or parchment to prevent it from flying around in the air fryer during cooking.
Keep a gap between the parcels to allow space to rise.
Air fry at 180 C for 5-7 minutes. You may need to adjust timings based on how your first batch turns out.
Remember to remove your basket from the air fryer once the pastry is cooked or else it will continue to brown.
Allow the pastry to cool slightly before taking off the parchment as some of the pastry make stick at the bottom.
How to make Pineapple Cheese Puffs in the oven
Pre-heat the oven to 200C.
Follow the same steps as above.
Place the assembled puffs onto a baking tray lined with parchment paper.
Keep a gap of 3cm minimum between each puff as they will rise.
Place in the centre of the oven and bake for 15-20 minutes. You may have to turn the baking tray half way through cooking to allow all puffs to bake evenly.
Once the puffs are golden-brown, remove from the oven otherwise they will continue to cook in the residual heat.
Serving Suggestion
These cute bite-sized puffs are delicious served warm but also taste fabulous cold/room temperature.
They’ll look impressive loaded onto a large platter ready to be devoured during dinner parties or barbeques.
A cooling soft drink like this cardamom mojito is perfect to get the party started.
If you’d like to serve them with a sauce on the side, then this green coriander and mint chutney is great.
Other Pineapple recipes to try:
- ALMOND, COCONUT AND PINEAPPLE HALWA
- INSTANT POT VEGAN COCONUT, PINEAPPLE THAI FRIED RICE + STOVE TOP METHOD
- PINEAPPLE CHUTNEY IN MICROWAVE
- Mango and Pineapple Salsa with a secret ingredient
- Pineapple Juice Recipe
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Air Fryer Puff Pastry Chilli Cheese and Pineapple Parcels
Equipment
- 1 Chopping board
- 1 pizza cutter/sharp knife
- 1 Air fryer
- 1 air fryer parchment paper
Ingredients
- 320 gram puff pastry 1 ready rolled sheet (approx. 13" x 9") or 35cm x 23cm
- 100 gram cheddar cheese grated (mature or mild)
- 150 gram pineapple finely chopped
- 4-5 tablespoon chilli sauce schezwan sauce
Instructions
- First preheat the instant pot vortex to 180C for 5 minutes.
- Meanwhile prepare the puffs.
- Lay the ready rolled puff pastry on a smooth surface or a chopping board. 320 gram puff pastry
- Cut equal squares using a pizza wheel or sharp knife. I made 12 pieces.
- Put 1 teaspoon of cheese, pineapple pieces and a tiny dollop of sauce on each square. 100 gram cheddar cheese, 150 gram pineapple, 4-5 tablespoon chilli sauce
- Bring all four corners together.
- Brush it with milk or maple syrup.
- Once air fryer is pre heated carefully lay the parchment paper into the air fryer basket and add the puffs.
- Do not over crowd the basket by adding many puffs at the same time.
- Air fry 5-7 minutes or until nice and golden. Try 5 minutes for the first batch to how your parcels have cooked.
- Remove the air fryer basket from the air fryer immediately and take out the parcels carefully.
Notes
Top Tips for working with puff pastry in the air fryer
- Only take out the pastry between 10-15 minutes prior to using – this will also depend on how hot your kitchen is at the time. In reality, you may want to adjust this time
- You will know that the pastry is ready to work with as you unroll it. If you see a crack beginning to appear as you unroll, it is still too chilled – give it another few minutes
- Flour the worktop before placing the pastry on it – it will prevent the pastry from sticking as it warms
- If cracks form in your pastry, either roll over the crack gently or pinch back together using your fingers
- When cutting the puff pastry, use a sharp clean knife and cut through the pastry rather than drag the knife through. I used a pizza slicer which actually worked well for me
- If your pastry has come to room temperature, you can place it in the fridge for 20 minutes to chill it. This ensures a flakier puff when cooking as the layers remain separate.
- Add a glaze prior to baking – I use eggless alternatives only such as milk or a mix of water and honey.
- The pastry is well cooked when it is golden-brown all over. You may need to check the pastry periodically as it burns quickly but try to resist opening the oven/air fryer too many times as it can cause the pastry to collapse
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
