Growing up in Coney Island, baking wasn’t part of our daily life. The oven was more storage space than anything else, yet my mom had a knack for making two desserts: a creamy cheesecake and an airy chiffon cake inspired by my grandmother, Ah Ma. Mom’s cheesecake, a recipe from the back of the Philadelphia cream cheese box, always wowed with its smooth texture and tangy pop from her secret ingredient—lots of lemon juice. Today, I honor those memories with a twist: my gochujang Basque cheesecake. This creamy dessert takes the traditional burnt-top cheesecake and elevates it with the complex, spicy-sweet flavors of Korean gochujang, creating a bold, vibrant treat that’s as nostalgic as it is exciting.

Let’s make a vegan and gluten-free basque cheesecake, perfect for Earth Day 2022! Here’s a fun and easy recipe by Kat Lieu, author of Modern Asian Baking at Home.

Let’s bake a luscious matcha Basque cheesecake! Hints of burnt caramel, silky soft cheesy interior, and so, so easy to bake!