I made this cheesecake recently for a birthday, as one of the person’s favourite desserts is Basque cheesecake. Originating from the Basque region of Spain, the dessert was popularized in the 1990s by the restaurant La Viña in San Sebastián and became known for its intentionally burnt top and creamy custard-like center. Unlike the denser American-style cheesecake, Basque cheesecake is much lighter and airier in texture.

After a few trials, here is what I feel is a pretty fail-proof vegan version you can try at home. I added lemon and cardamom for a dreamy, fragrant flavour combination.

Lemon Cardamom Vegan Basque Cheesecake
(for a 18–20cm cake tin, 6 generous slices)

Ingredients
170g raw cashews, soaked in hot water for at least 3 hours
400g silken tofu
200ml thick coconut cream
120g granulated sugar
20g cornstarch
juice of 1 lemon
zest of ½ lemon
1 tbsp ground cardamom
pinch of salt

Directions

1. Prepare the pan Preheat oven to 220°C. Line an 18–20cm cake tin with crumpled parchment paper, allowing the paper to rise above the edges of the tin.
2. Strain the cashews and add them with the lemon juice to a powerful high-speed blender and blend until completely silky smooth. Transfer to a bowl.
3. Next, blend the remaining ingredients until smooth and creamy, then pour into the same bowl. Stir everything together until you have a uniform batter.
4. Bake. Pour the batter into the lined tin. Bake at 220°C/425°F for 20 minutes. Then switch the oven to grill/broil mode and bake for another 7 minutes, or until the top becomes deeply caramelized and dark brown in spots.
   The center should still wobble slightly when shaken.
5. Allow the cheesecake to cool fully at room temperature. Then refrigerate for at least 6 hours, preferably overnight.
   The texture will continue to set as it chills. Enjoy on its own or with fruits or melted chocolate!