Dessert
Basque Cheesecake
Creamy dairy-free cheesecake with lemon and vanilla, finished with a torched, caramelised top.
Ingredients
- 250 g vegan cream cheese
- 200 g ANDFOODS Cream
- 65 g caster sugar
- 15 g cornflour
- 15 ml lemon juice
- Lemon zest from 1 lemon
- ½ tsp vanilla extract
Method
- Heat the oven to 150°C.
- Beat the cream cheese and sugar until smooth.
- Mix the cornflour with a little of the cream, then add to the cream cheese along with the remaining cream.
- Stir in the lemon juice, zest and vanilla.
- Divide between small ovenproof ramekins. Bake until the edges are set and the centres retain a slight wobble; start checking after 20 minutes.
- Cool, then refrigerate for at least 4 hours. Burn top with gas torch before serving.