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Keto Basque Burnt Cheesecake

4.8 stars, average of 34 ratings

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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 Burn 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.

Tips & 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)

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Hands-on Overall

Serving size slice

Allergy information for Keto Basque Burnt Cheesecake

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

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

  1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Prepare all of the ingredients.
  2. 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. Keto Basque Burnt Cheesecake
  3. 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!)
  4. Pour the mixture into the lined springform pan and transfer into the oven. Keto Basque Burnt Cheesecake
  5. 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. Keto Basque Burnt Cheesecake
  6. Let it cool down before unmolding and slicing. Carefully peel the parchment paper from the sides and slice into wedges.
    Keto Basque Burnt Cheesecake
  7. To store, refrigerate for up to 5 days. This Keto Basque Burnt Cheesecake is best served at room temperature. Keto Basque Burnt Cheesecake

Ingredient nutritional breakdown (per serving, slice)

Net carbsProteinFatCalories
Cream cheese, soft (full-fat)
1.6 g3.5 g14 g123 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.7 g0.5 g9.5 g92 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g3 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g2.1 g1.6 g24 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Coconut flour, organic
0.2 g0.3 g0.3 g7 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, slice
3.2 g6.4 g25.4 g249 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (6)

Will erythritol give it the same caramelized  effect

It should be very close because you're baking it on high for 45-60 minutes. The flavour will not be exactly the same (slight chilling effect) but still delicious!

I just made this and now I'm worried I won't stop at one slice... It's creamy and the golden crust is so good, much more flavorful than regular cheesecake. It's the first time I've had basque cheesecake! 😊

Thank you! For me this was surprisingly delicious. That caramelised crust makes all the difference!

This was absolutely delicious!! I baked mine for 60 minutes and it was perfect. I only had half of the allulose needed so I used half allulose and half swerve. I'll be making this again!

Thank you so much! I'm glad you enjoyed