Keto Basque Burnt Pumpkin Cheesecake


Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Prepare all of the ingredients. (Recipe adapted from our classic Keto Basque Burnt Cheesecake.)

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 cream cheese, heavy whipping cream, pumpkin puree, sweetener, eggs, pumpkin pie spice mix 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 best caramelized effect!)

Step 4Pour the mixture into the lined springform pan and transfer into the oven.

Step 5Bake for 55 to 70 minutes, until it's looking caramelized 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 6Let it cool down before unmolding and slicing. Carefully peel the parchment paper from the sides and slice into wedges.

Step 7To store, refrigerate for up to 5 days. Basque Burnt Cheesecake is best served at room temperature.