The baked cheesecake made famous by La Viña bar in San Sebastián: no base, burnt on the outside and almost runny in the middle. This dairy-free version uses vegan cream cheese and natural fermented coconut, which gives it the tang of the original.
Ingredients
- 500 g vegan cream cheese, at room temperature
- 400 g natural fermented coconut
- 200 g sugar
- 4 large eggs
- 200 ml plant-based cooking cream (soya or coconut)
- 1 heaped tablespoon plain flour (15 g)
- A pinch of salt
Method
- Preheat the oven to 220 °C, top and bottom heat. Line a 22 cm springform tin with two crumpled sheets of baking paper, letting them stand about 5 cm above the sides.
- Beat the cream cheese with the sugar and salt until smooth.
- Add the fermented coconut, then the eggs one at a time, beating on low speed after each.
- Add the plant-based cream and, finally, the sifted flour. Beat only until combined, without adding air.
- Pour into the tin and bake for 40 to 45 minutes, until the top is very dark and the centre wobbles when you shake the tin.
- Leave to cool at room temperature for 1 hour, then chill for at least 3 hours, ideally overnight.
- Take it out 20 minutes before serving so the centre turns creamy again.
Time: 5 hours · Serves 10
Don't worry if it sinks as it cools: that's normal for this style. Serve it on its own, or with a glass of chilled kefir-style fermented coconut.
You might also like our 2-ingredient Japanese cheesecake. Find COCO by Angela at your nearest shop.