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.
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!