Baked Basque Cheesecake
Before You Start
- Preheat oven to 200°C
- High-powered blender
- 20cm springform tin greased & lined with baking paper
- Microplane or zester
- Chill for at least 1 hour before serving
Ingredients
- 600g silken tofu
- 500ml plant-based double cream - we used Elmlea
- 250g golden caster sugar
- 60g plain flour
- 40g cornflour
- 2 tsp vanilla extract
- 2 oranges zest of
- 1 Large pinch of sea salt
Method
1
Form the cheesecake mixture
- Add all of the ingredients into a high-powered blender and whizz together for several minutes until really smooth, even and combined
- Pour straight into the pre-lined tin – it should come most of the way up with a little room for rising
2
Bake the cheesecake
- Put into the oven for 1 hour until the top is deeply caramelised and the centre still has a little wobble when gently moved
- If not, cook for another 15-20 minutes and wobble again
3
Time to serve
- Remove from the oven and leave to cool at room temperature
- Chill for at least one hour before removing from the tin and cutting into slices