Keto Vegan Basque Burnt Cheesecake 生酮純素巴斯克焦香芝士蛋糕
Caramelized top, jiggly centre, creamy and gooey texture - these have partly explained why I’m still baking Basque Burnt Cheesecake in 2021. And here comes the most exciting reason - this one is KETO and VEGAN-FRIENDLY! No gluten, no dairy, no egg, but it’s still mind-blowingly delicious and incredibly easy to make! 焦香的外層、流心半熟內層、細膩幼滑的口感 - 以上大致解釋了部分我到了2021年還在分享巴斯克焦香芝士蛋糕食譜的原因。而更重要的原因是，我這次分享的是生酮及純素版本! 它不含麩質、不含蛋奶，但仍然超級好吃，味道不輸原始版本，而且做法非常簡單!
Ingredients
- 320 grams canned coconut cream 罐裝椰子忌廉 without water, room temperature 水分不用, 室溫
- 150 grams raw cashews 生腰果
- 226 grams vegan cream cheese 純素忌廉芝士 room temperature 室溫
- 1 tablespoon glucomannan powder 葡甘露聚醣粉 bought on iHerb 在iHerb可買到
- 1 teaspoon vanilla extract 雲尼拿精油
- 2 tablespoons lemon juice 檸檬汁
- 1/8 teaspoon sea salt 海鹽 optional
Instructions
- Preheat the oven to 450°F (230°C). Line a 7-inch round cake pan roughly with a large sheet of parchment paper leaving at least 2 inches (5 cm) of overhang around all edges. If the pan has a removable bottom, you can use the bottom to press and shape the paper into the pan. Reattach the bottom to the pan again after that and place the paper on top.焗爐預熱至230°C (450°F)。在7寸圓形蛋糕模上隨意地舖上牛油紙(烘焙紙)，注意在所有邊緣留有高出模具約兩寸 (5cm) 的空間。如果用活底模具，可以用脫出的圓型底部將牛油壓進模具，然後將底部重新裝回，把牛油紙置於上面。
- Remove only the coconut cream from the can. The water is not needed in this recipe.從罐中取出椰子忌廉部分，水分不用。
- In a food processor blend all ingredients until smooth and cashews are not visible. Pour the batter into the lined cake pan. Drop the pan several times on the counterpart to remove air bubbles.在食物處理器或攪拌機中倒進所有材料，攪拌至光滑和看不到腰果碎為止。將麵糊倒入墊好牛油紙的蛋糕模中，並將模具在桌上輕敲數次，震出表面的氣泡。
- Bake for 22 to 25 minutes, until the top of the cheesecake turns brown and a bit burnt. 焗22至25分鐘，直至蛋糕的頂部變成棕色且稍微燒焦。
- Let the cake cool completely on a wire rack. Place it in the refrigerator overnight before serving. 從焗爐取出蛋糕後，將其保持在模內直至完全冷卻，然後放到雪櫃冷藏過夜。