Indulge Guilt-Free: Keto Burnt Basque Cheesecake Recipe for a Perfect Low-Carb Dessert!

The Keto Burnt Basque Cheesecake is a creamy, smooth, and rich dessert that is both keto-friendly and low carb. Originating from the Basque region of Spain, this crustless cheesecake is known for its signature caramelized appearance achieved by baking at a high temperature. The inside remains extra creamy and not quite set, offering a delightful contrast to the deeply browned exterior. This recipe is incredibly easy, requiring minimal preparation time and ingredients, making it nearly impossible to mess up.

Why This Cheesecake is Special

This cheesecake stands out due to its simplicity and the unique "burnt" aesthetic, which is not a flaw but a desired characteristic. Unlike traditional cheesecakes, the Basque version is meant to be cracked and sunken with a dark brown outer skin. This forgiving nature makes it a foolproof dessert, perfect for those who may have struggled with baked cheesecakes in the past. Moreover, its crustless nature makes it an excellent choice for those following a keto diet.

Key Ingredients and Their Role

Only a few ingredients are needed to create this delectable dessert:

Cream Cheese: The foundation of the cheesecake, providing its creamy texture and rich flavor. Full-fat cream cheese works best. It is important to make sure your cream cheese is softened and at room temperature and mix well on medium low speed before adding rest of ingredients.
Heavy Whipping Cream: Adds to the creaminess and helps create the perfect consistency. Don’t scrimp on heavy cream.
Powdered Sweetener: A keto-friendly sweetener is essential to maintain the low-carb nature of the dessert. Powdered Swerve (erythritol) is a popular choice, and powdered monk fruit can also work. However, allulose may not be ideal due to its tendency to cause more spreading and burn more easily. You do want to use a powdered form of sweetener because it melts better.
Eggs: Bind the ingredients together and contribute to the cheesecake's structure.
Vanilla Extract: Enhances the flavor profile, adding a hint of sweetness and aroma. Use sugar-free vanilla extract.
Coconut Flour: Used in smaller quantities. Coconut flour helps with the texture.

Preparing the Keto Burnt Basque Cheesecake

The preparation is straightforward, involving a few simple steps:

Preparation

Preheat the oven: Preheat oven to 475°F (246°C). Alternatively, preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Make sure oven is very hot and preheated for 20 minutes.
Prepare the pan: 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. Alternatively, spray the interior of a 7-inch or 8-inch round nonstick cake pan with cooking spray and then line the bottom with a parchment round. If your cake pan is not nonstick, then also line the sides of the cake pan with a strip of parchment paper. Alternatively, you can line the entire cake pan with just one big sheet of parchment paper (doing your best to press the parchment paper into the sides and bottom of the cake pan) but your finished cake will have more indents along the sides and bottom. You might want to pray or butter the bottom of the pan first to get the parchment paper to stick to bottom and sides. (Don't overdo that). Prepare pan with two large pieces of parchment paper. You can fold the sides. Wrinkled cheese cake sides are part of a basque cheesecake.

Mixing the Batter

Combine ingredients: Place the cream cheese, heavy whipping cream, sweetener, eggs, vanilla and salt into a mixing bowl. Add all ingredients to a food processor.
Mix until smooth: Using an electric mixer, process until smooth and creamy. Use a hand beater (if you have one) to mix the cream cheese until very smooth. Add sweetener a half cup at a time until fully incorporated.Add eggs one at a time on low speed.Add heavy cream and vanilla. Mix on low speed. Blend on high speed until you have a smooth batter and no egg streaks remain. Again be sure to scrape the bottom and sides of the food processor bowl so there are not unblended chunks.
Add coconut flour: Add the coconut flour and process again.
Pour into pan: Pour batter into pan. Bang on counter to get rid of any air. Pour the batter into the prepared cake pan.
Smooth the surface: Use a spatula to smooth and even out the surface.

Baking

Bake: Place the cake into the oven and bake for about 20-25 minutes or 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) or until the surface turns a dark caramelized brown. Your oven will be different from my oven. Check at 30. You want your internal temperature in the middle to be about 150 degrees F. You will want a soft center. It's okay if the center of the cake is still slightly jiggly or not quite set. If you want the top to be more caramelized, leave it a bit longer, but know that the center will not be as gooey.
Monitor closely: You will need to watch the oven closely the last few minutes of baking so that the cake surface doesn’t go from caramelized to burnt.
Cool: Let cheesecake cool at room temperature for about 30 minutes and then place into fridge. The cheesecake will initially be quite puffy but will deflate as it cools.
Chill: Let the cheesecake cool in the fridge for several hours (or overnight) before cutting. This is a perfect keto cheesecake for making a day in advance, because of its unique dense quality. I honestly think I enjoyed it more the second day.

Serving

Remove from pan: To remove the cheesecake, loosen the edges of the pan with spatula and then gently slide the cheesecake out onto a plate. Remove from the pan by lifting out with the parchment edges.
Serve: Serve alone. This is a glorious cheesecake on its own or served with a few fresh berries. I also made some of my Keto Caramel Sauce and drizzled that over a slice. It would also be fantastic with some keto fudge sauce, or this amazing pecan praline sauce.

Tips for the Perfect Keto Burnt Basque Cheesecake

Use room temperature ingredients: Make sure cream cheese, heavy cream, eggs are at room temperature. Start with absolutely room temp cream cheese. The softer the better because the Swerve will melt into it better and the cream cheese and resulting cheesecake will be smoother.
Don't overbake: When baked it should still be jiggly in the middle. The key is to bake it until the surface is deeply caramelized but the center remains slightly jiggly.
Cool completely: Cool completely before placing in fridge uncovered to prevent any condensation. Let it come to room temperature after baking, then refrigerate for a few hours for that super dense, creamy quality. Wait until the basque cheesecake is completely cooled before refrigerating. This will , avoid any condensation.
Use the right pan: Use a springform pan. Use the right sized pan. This recipe is for an 8 inch cheesecake pan.
Consider sweetener options: While Swerve is a popular choice, other powdered keto sweeteners like monk fruit can also be used. Allulose may affect the texture and browning.
Check oven temperature: Ovens vary. Check the temperature after 30 minutes.
Freezing: FREEZING: You can freeze whole or in pieces. Defrost in refrigerator. I tested this in pieces and it defrosted beautifully. Freeze; thaw in refrigerator. I froze in pieces. Also, I like to freeze the extra slices so I don’t eat the whole cheesecake in one go. Absolutely! Don’t worry about it! One of the blessings of basque cheesecake is that a cracked top is okay.

Variations and Serving Suggestions

Flavorings: Experiment with different extracts, such as almond or lemon, to add a unique twist to the cheesecake.
Toppings: Serve with fresh berries, keto caramel sauce, keto fudge sauce, or pecan praline sauce.
Freezing: Freeze for a longer shelf life and enjoy it later. Thaw in the refrigerator before serving.

Nutritional Information

When following a keto diet, it's important to monitor net carbs. Remember to look at net carbs and not just total carbs in the estimated nutrition. The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). Nutritional information should be independently calculated.

Read also: Easy Low-Carb Cheese Crackers

Embracing the Imperfections

One of the unique aspects of the Basque Burnt Cheesecake is its rustic appearance. The cracked top and uneven edges are not flaws but rather defining characteristics of this dessert. Embrace these imperfections, as they contribute to the cheesecake's charm and homemade appeal.

A Keto Dessert That Delivers

This Keto Burnt Basque Cheesecake is mind-blowing, rich with caramel notes and no one will know it’s keto. This recipe offers a guilt-free way to enjoy a classic dessert while adhering to a low-carb lifestyle. Its simplicity and deliciousness make it a must-try for anyone seeking a keto-friendly treat. Keep calm and keto cheesecake on fellow keto-ers!

Read also: Magnesium Supplements for Keto

tags: #keto #burnt #basque #cheesecake