Veganize any type of cake is a challenge, but when the main ingredients are cream cheese, eggs, and cream, the challenge becomes a headache!
The Basque burnt cheesecake has become extremely popular in Japan the past few years.
Although I’ve never tasted it myself, I was intrigued by the unique look (burnt apparently) and the creamy texture inside.
So I decided to create a vegan version.
I was excited and nervous until I finally got to taste-test it.
It turned out great!!
I used homemade vegan cream cheese (this particular batch’s main ingredient was tofu) this time.
I was very happy with the result, but I may try a few different things to fine-tune the recipe.
If that happens and I’m completely happy with the recipe, I may share it.
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