The Best Vegan Basque Cheesecake Recipe
Gochujang Basque Cheesecake
Dear friend,
Many vegans tell me that one of the things they miss most is dairy cheese. I think this "cheesecake" will really hit the spot for them.
In the world of bold flavors, furu (腐乳 or fermented bean curd) stands out as a real powerhouse. Often called "Chinese cheese," furu brings a rich, pungent character that makes it a perfect cheesy substitute, especially when paired with a little butter and spread on warm milk bread.
Unlike cashew or almond-based vegan cheeses, furu has a deep umami quality that feels truly savory. Here, it teams up with gochujang for a smoky hint of heat, creating a unique Basque-style cheesecake with a caramelized top and a creamy, custard-like center. The result? An indulgent treat that's unexpectedly complex, unapologetically rich, and completely plant-based.
Inspired by Culinary Class War’s chef Edward Lee and his unforgettable Tofu Crème Brûlée, I took on the challenge of crafting a plant-based, gluten-free cheesecake with genuine "cheesiness." And so, this vegan, gluten-free gochujang Basque cheesecake was born!
The best part? It's surprisingly easy to make.
And here’s a bonus: If you skip the sweet components (like sugar and maple syrup), you’ll have a melty "mozzarella cheese" perfect as a pizza topping, sandwich filler, or even for pasta and vegan parmigiana recipes!
xoxoxo,
Kat
