Vegan Sweet Potato Basque Cheesecake (Edit recipe)

ellielikes.cooking

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This vegan Basque-style cheesecake is light and creamy with a caramelized top and infused with roasted sweet potatoes!

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Original Recipe

PREP TIME

30 minutes

COOK TIME

40 minutes

INGREDIENTS

9

Serves: 6

Ingredients

90 grams Organic Raw Cashews - Thrive Market, soaked in hot water for at least 10 minutes
150 grams Japanese White Sweet Potato, roasted
300 grams Silken Tofu
3 Tbsp Granulated White Sugar
1 Tbsp Brown Sugar
2 Tbsp Lemon Juice
2 tsp White Miso Paste
1 tsp Pure Vanilla Extract
75 ml Coconut Milk, or water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 415°F/210°C (385°F/195°C for a convection/fan-forced oven).
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.
Drain cashews and add to a blender along with the rest of the ingredients. Blend until smooth.
Set a sieve over a large bowl and strain the blended mixture through.
Pour the strained mixture into the lined cake pan.
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.
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.
Place on a wire rack to cool to room temperature, then chill in the fridge overnight, uncovered.
To serve, use the overhanging parchment paper to gently remove the cheesecake from the pan. Slice with a sharp knife or serrated pie server. This cheesecake is delicate, so handle gently. I like to serve mine chilled from the fridge, but you can also let it come to room temperature before serving for a softer texture.

Notes

To roast Japanese sweet potatoes, wash the skin, pat dry, and bake in the oven at 350°F for about 1 hour or until soft. You can test the doneness by inserting a skewer or knife through the center of the potato. If it slides in easily, the potato is ready. Then let the sweet potato cool completely (I recommend roasting the sweet potato the day before). Some Japanese markets sell roasted sweet potatoes (yakiimo 焼き芋) if you’re lucky enough to find one!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	131
Fat:	6 g
Carbohydrates:	12 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	64 mg
Fiber:	0 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.