This Keto Burnt Basque Cheesecake isn’t just any cheesecake – the caramelized, almost burnt outer layer gives it a special taste, making the inside seem even more smooth and delicious. No fuss, no complicated steps – just an awesome, easy-to-make cheesecake that tastes amazing.
I still remember the first time I tried Basque Cheesecake. It wasn’t from an online trend or a viral post, but in an authentic Spanish restaurant.
The taste was unforgettable: a slightly burnt top paired with a dreamy creamy middle.
Now, I’ve recreated that magic with our Keto Basque Cheesecake. The familiar caramelized, almost burnt outer layer remains, making the inside seem even more smooth and delightful.
Made with simple, keto-friendly ingredients, just as my classic keto cheesecake recipe, this Basque Cheesecake recipe is as straightforward as it is tasty.
No need to book a flight to Spain or scroll through viral posts – with this easy-to-make keto dessert, you can relive or discover the unique taste right at home. Trust me, it’s a slice of memory and flavor in every bite!
What Is Burnt Basque Cheesecake?
Burnt Basque Cheesecake is not your typical cheesecake. It hails from the Basque Country, nestled in northern Spain, a picturesque region and presents an enticing contrast of textures and flavors. Its outer layer boasts a deep caramelization, almost appearing ‘burnt’, which gives way to a velvety, custard-like center.
The story behind this unique dessert traces back to 1990. Chef Santiago Rivera of La Viña in San Sebastian was on a quest to diversify the dessert offerings at his Pintxos restaurant. Drawing inspiration from traditional recipes, he created a crustless cheesecake that was deliberately overbaked to achieve its signature toasted exterior, while preserving a lusciously creamy core.
The result was nothing short of culinary genius. The high-temperature baking imparted a rich, caramelized surface, while a shorter baking duration preserved its melt-in-your-mouth interior. Since its inception, the Burnt Basque Cheesecake has become a global sensation, revered for its simplistic elegance and delectable flavor profile.
Is Burnt Basque Cheesecake Keto-Friendly?
Traditional Burnt Basque Cheesecake is not keto-friendly since it’s made with high in-carb ingredients like sugar and sometimes flour or cornstarch as a stabilizer.
However, this delicious dessert can be turned into a keto-friendly version by making a few changes to the ingredients.
Why Are You Going To Love This Keto Basque Cheesecake
- Simple Ingredients: Just 6 common ingredients, and you’re set!
- Irresistible Texture: Indulge in its ultra-smooth and creamy consistency.
- Stunning Appearance: Unlike regular cheesecakes, its unique burnt finish and textural contrast make it a showstopper.
- Low in Carbs: Only 5 grams of net carbs in each slice.
- Make-Ahead Friendly: Perfect for planning in advance.
- Perfect for Any Occasion: Whether it’s a special celebration or a simple dessert craving, this cheesecake hits the spot.
- Hassle-Free Preparation: No crust needed, making baking a breeze with fewer ingredients to gather.
Ingredients Needed
The ingredients used to make this sugar-free burnt basque cheesecake are basic and easy to find. You probably have most of them in your pantry. Here is a list of everything you will need:
- Cream Cheese – The heart of this cheesecake recipe that delivers that classic cheesecake flavor and smooth and creamy texture. Make sure to use full fat cream cheese at room temperature.
- Sweetener – Choose your preferred powdered sweetener for that touch of sweetness. Favorites include Erythritol, Allulose, and Monk Fruit. Pro-tip: Craft your own with a coffee grinder at home!
- Eggs – More than just binders, eggs enrich the cheesecake, lending it a custardy feel.
- Heavy Cream – Opt for full-fat to ensure your cheesecake’s texture is luxuriously smooth and creamy.
- Coconut Flour – Used to substitute the traditional wheat flour. Coconut flour helps bind the ingredients and gives the cheesecake structure without adding extra carbs.
- Vanilla Extract – Stick to pure vanilla, ensuring your cheesecake’s flavors stay bold and undiminished during baking.
How To Make Burnt Basque Cheesecake
This Burnt Basque Cheesecake is easy to make by following a few simple steps. So even if it looks like a lot of work, in fact, it’s not that complicated. Here is everything you need to do:
Preheat The Oven
Start by preheating the oven to 450F/230C. While that’s heating up, grab your 6-inch cake pan and line it carefully with parchment paper. This preparation ensures a smooth exit for your cheesecake once it’s done baking.
Make The Basque Cheesecake Batter
Begin with your cream cheese, ensuring it’s softened to blend well. Combine it with the powdered sweetener in a mixing bowl or food processor until you achieve a creamy consistency.
With that base prepared, add the eggs one by one, making sure to blend after each addition. During this process, occasionally scrape down the sides and bottom of your mixing tool to ensure an even mix.
Once the eggs are fully incorporated, it’s time to add the heavy cream and vanilla extract.
Blend once again until everything is mixed well. Lastly, sprinkle in the coconut flour and blend until your batter becomes smooth.
Bake The Burnt Basque Cheesecake
With your batter ready, pour it into the prepped cake pan. Smooth out the top with a silicone spatula to ensure even baking.
Pop it into the oven and bake for approximately 40 minutes. The ideal cheesecake should have a golden-brown hue on top and a center that still jiggles just a tad.
Once baked to perfection, remove it from the oven. Resist the temptation to dive in immediately; let it cool for an hour at room temperature. After that, move it to the fridge for a thorough chill.
Pro Tips
- Prioritize Ingredient Quality: The foundation of a truly extraordinary cheesecake lies in the ingredients. Always opt for high-quality cream cheese and heavy cream.
- Temperature Matters: Cold cream cheese or eggs can be a recipe for disaster, leading to a lumpy batter. Always ensure these ingredients are at room temperature before mixing. This small step can make a significant difference in your batter’s consistency.
- Gentle Mixing is Key: It’s essential to mix your ingredients well, but remember: moderation is crucial. Overmixing can trap excess air in your batter, which might lead to unsightly cracks in your final product. A gentle hand ensures a smooth, crack-free cheesecake.
- Cutting a cheesecake can be tricky. For clean, precise slices, dip a knife into a jar of boiling water. Wipe it down with a paper towel before each cut. This warm knife will glide through your cheesecake, ensuring picture-perfect pieces every time.
- Baking Duration is Crucial: While it’s called “burnt” cheesecake, overbaking can be your nemesis. It can lead your dessert down a path from creamy to crumbly.
- The Art of Cooling: Cheesecakes are delicate desserts, and drastic temperature shifts can cause cracks. After baking, allow it to cool gradually at room temperature before transferring it to the fridge.
- Pan Preparation: A cheesecake’s worst enemy is sticking to the pan. Ensure your parchment paper extends a bit above the pan’s edges. This not only ensures easy removal but also provides those characteristic rustic edges that burnt basque cheesecake is known for.
Storing Ideas
- Fridge- The cheesecake leftovers can be stored in the fridge for 3-5 days in an airtight container lined with paper towels to absorb moisture for best results.
- Freezer- This burnt basque cheesecake can also be stored in the freezer for up to three months. Then, simply thaw it in the refrigerator the night before serving it.
Frequently Asked Questions
How Do I Prevent Cheesecake From Cracking?
Don’t Overbake: Remove when the center is slightly wobbly; it will set as it cools.
Gradual Cooling: After baking, turn off the oven and crack the door open, letting the cheesecake cool inside for an hour.
Avoid Overmixing: Mix just until ingredients are combined to prevent introducing excess air.
How to Tell if Basque Cheesecake Is Done?
Here are some things to look for to check if your Burnt Basque Cheesecake is ready:
- Visual Check: The top of the cheesecake should be golden brown, and the edges might even appear slightly burnt, which is characteristic of Basque cheesecake.
- Jiggle Test: Gently shake the pan. While the center of the cheesecake should exhibit a gentle jiggle, indicating its creamy interior, the sides should appear more set.
- Temperature Check: Use a digital thermometer to probe the center of the cheesecake. The ideal internal temperature should hover around 150°F (65°C). This ensures it’s cooked but retains its signature creamy texture.
- Sides: Observe if the edges of the cheesecake have started to slightly pull away from the sides of the pan.
More Cheesecake Recipes
- Low Carb No-Bake Cheesecake for One – 5 Minute Keto Dessert
- No-Bake Keto Chocolate Cheesecake
- Keto Cheesecake Brownies
- Blueberry Swirl Keto Cheesecake Bars
- Berry Cheesecake Salad
- Crustless Ricotta Cheesecake
- Keto Pumpkin Cheesecake Bars
Burnt Basque Cheesecake
Description
Ingredients
- 30 oz cream cheese softened
- 1 1/2 cup powdered Sweetener
- 6 large eggs room temperature
- 1 cup heavy cream room temperature
- 2 tsp vanilla extract
- 2 tbsp coconut flour
Instructions
- Preparation: Preheat your oven to 450°F (230°C). Take an 8-inch cake pan and line both the bottom and sides with parchment paper, ensuring the paper extends a couple of inches above the rim. This will help achieve the caramelized and rustic edge that's signature to Basque cheesecake.
- Cream Cheese Mixture: In a large mixing bowl, or using a stand mixer, blend the softened cream cheese and powdered sweetener until smooth and well combined.
- Adding Eggs: Incorporate the eggs one by one, mixing thoroughly after each addition. Ensure the mixture remains smooth and creamy, scraping down the sides and bottom of the bowl as necessary.
- Cream & Flavoring: Slowly pour in the heavy cream and vanilla extract, continuing to mix until the ingredients are fully incorporated.
- Coconut Flour: Sprinkle in the coconut flour, and blend again until the batter is lump-free and smooth.
- Baking: Pour the cheesecake mixture into the prepared pan. Bake in the preheated oven for approximately 40 minutes. The top should be deeply caramelized, almost burnt-looking, while the center should retain a slight jiggle. If the top browns too quickly, tent with aluminum foil to avoid burning. Conversely, if it hasn't caramelized by 40 minutes, extend the baking time a few minutes more, watching closely.
- Cooling: Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. This will take about an hour.
- Chilling: Transfer the cooled cheesecake to the fridge and let it chill thoroughly, preferably for several hours or overnight.
- Serving: Before serving, let the cheesecake sit at room temperature for about 20-30 minutes to achieve the best texture and flavor. Slice, serve, and enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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