Follow us 148.4k
Have you ever tried Burnt Basque Cheesecake before? It's one of the most popular (and currently trending!) desserts that originated in the Basque region of Spain.
To get the characteristic burnt, cracked and messy effect you'll be cooking it on high heat. It's a foolproof cake because it's almost impossible to get it wrong.
I have to be honest with you. I've never made a classic Basque Burnt Cheesecake before going keto. I was simply not a fan of the idea of a "burnt" cake so I didn't get to try it. I couldn't understand why it's so popular until I actually made it. It turned out to be one of the best cheesecake recipes I've tried, plus I love how easy it is to make it.
How To Make Keto Basque Burnt Cheesecake
To make a keto version I used this Basque Burnt Cheesecake and adapted it for a keto lifestyle by swapping the sugar with a healthier low-carb sweetener. This cake was absolutely delicious and it's fair to say that it made it to my list of favourites!
You'll start by greasing an 8-inch springform pan with butter and then lining it with parchment paper. Greasing the pan will help keep the parchment in place.
There's no crust needed in this recipe so you'll go straight to making the filling. You can use a blender, food processor or electric mixer and process all of the ingredients until smooth and creamy. You'll then pour everything in the lined cake pan and bake until dark golden and caramelised. That's it!
I baked mine for about 70 minutes so it turned a little darker than what I'd planned but surprisingly it didn't taste burnt. I'd still bake it for only 60 minutes to get that perfect dark gold color and caramelised top.
Recipe Tips and Substitutions
Instead of sugar I used a healthy low-carb sweetener called Allulose. It will work best for that extra caramelised effect and flavour. Allulose may not be available where you live so feel free to use other options such as Erythritol or Swerve.
If you need to substitute the coconut flour, you can use 2/3 cup (67 g/ 2.4 oz) to 3/4 cup (75 g/ 2.5 oz) almond flour instead of the 3 tablespoons of coconut flour.
How to Convert This Recipe to Fit a 10-inch Pan
I use a 8-inch springform pan. If you have a 10-inch springform pan, use the following amounts and bake for 60 to 75 minutes.
- 900 g full-fat cream cheese (2 lbs)
- 2 cups heavy whipping cream (480 ml/ 16 fl oz)
- 1 cup granulated Allulose, Erythritol or Swerve (200 g/ 7.1 oz)
- 6 large eggs
- 1 tbsp sugar-free vanilla extract
- 4 tbsp coconut flour (32 g/ 1.1 oz)
- pinch of sea salt
- 1 tbsp unsalted butter for greasing (14 g/ 0.5 oz)
Follow us 148.4k
Hands-on Overall
Serving size slice
Nutritional values (per serving, slice)
Net carbs3.2 grams
Protein6.4 grams
Fat25.4 grams
Calories249 kcal
Calories from carbs 5%, protein 10%, fat 85%
Total carbs3.7 gramsFiber0.5 gramsSugars3.1 gramsSaturated fat15.9 gramsSodium194 mg(8% RDA)Magnesium8 mg(2% RDA)Potassium106 mg(5% EMR)
Ingredients (makes 12 servings)
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Prepare all of the ingredients.
- Lightly grease a non-stick 8 inch (20 cm) springform pan (or a 9-inch/23 cm pan) with about a tablespoon of butter or coconut oil. Line with parchment paper and press to the sides. The butter will keep it in place.
- Place the cream cheese, heavy whipping cream, sweetener, eggs, vanilla and salt into a mixing bowl. Using an electric mixer, process until smooth and creamy. Add the coconut flour and process again. (If you can find it, use Allulose for the sweetener for the best caramelised effect!)
- Pour the mixture into the lined springform pan and transfer into the oven.
- Bake for 45 to 60 minutes, until it's looking caramelised on top (less time for more flan-like texture, more time for a well set cheesecake). When baked it should still be jiggly in the middle. As the cheesecake cools down it will fall in the middle leaving an edge on all around.
- Let it cool down before unmolding and slicing. Carefully peel the parchment paper from the sides and slice into wedges.
- To store, refrigerate for up to 5 days. This Keto Basque Burnt Cheesecake is best served at room temperature.
Ingredient nutritional breakdown (per serving, slice)
| Net carbs | Protein | Fat | Calories |
|---|
| Cream cheese, soft (full-fat) |
| 1.6 g | 3.5 g | 14 g | 123 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.7 g | 0.5 g | 9.5 g | 92 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Coconut flour, organic |
| 0.2 g | 0.3 g | 0.3 g | 7 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, slice |
| 3.2 g | 6.4 g | 25.4 g | 249 kcal |
Follow us 148.4k
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!
