"This vegan Basque-style cheesecake is light and creamy with a caramelized top and infused with roasted sweet potatoes!"
Vegan Sweet Potato Basque Cheesecake
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Prep time: 30mins
Cook time: 40mins
Chill time: 6 hours
Serves or Makes: 6
Recipe Card
ingredients
- 90 grams raw cashews, soaked in hot water for 10 mins
- 150 grams roasted Japanese sweet potato, peeled
- 300 grams silken tofu
- 3 tbsp granulated sugar
- 1 tbsp brown sugar
- 2 tbsp lemon juice
- 2 tsp miso
- 1 tsp vanilla extract
- 75 ml coconut milk or water
Method
Step 1
Preheat oven to 415°F/210°C (385°F/195°C for a convection/fan-forced oven).
Step 2
Press parchment paper into the bottom and up the sides of a 6-inch cake pan, with about 2 inches of overhang. Fold the overhanging parchment paper down the sides of the outside of the pan so it's not sticking up.
Step 3
Drain cashews and add to a blender along with the rest of the ingredients. Blend until smooth.
Step 4
Set a sieve over a large bowl and strain the blended mixture through.
Step 5
Pour the strained mixture into the lined cake pan.
Step 6
Place a folded towel on your kitchen counter and drop the cake pan onto the towel a few times. This will help draw air bubbles out. Drag a knife through the batter to reduce air bubbles. Repeat a few times.
Step 7
Bake about 40 minutes until the top turns a dark golden brown (try not to completely burn it!). The cheesecake should still jiggle in the center when you remove it.
Step 8
Place on a wire rack to cool to room temperature, then chill in the fridge overnight, uncovered.