Keto Basque Burnt Cheesecake

Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Prepare all of the ingredients.

Step 2Lightly 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.

Step 3Place the softened cream cheese into a mixing bowl and beat until completely smooth and lump-free. (Make sure it’s at room temperature — this is key for a smooth batter.)

Step 4Add the eggs and vanilla and mix until fully incorporated. Add the heavy whipping cream, sweetener and salt and process until smooth and creamy.

Step 5Finally, add the coconut flour and process again. (If you can find it, use Allulose for the sweetener for the best caramelized effect!)

Step 6Pour the mixture into the lined springform pan and transfer into the oven.

Step 7Bake 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.

Step 8Let it cool before unmolding and slicing. Carefully peel the parchment paper from the sides and slice into wedges.

Step 9To store, refrigerate for up to 5 days. This Keto Basque Burnt Cheesecake is best served at room temperature.