Discover the irresistible allure of my Keto Basque Burnt Cheesecake, a delightful twist on a world wide favorite! With its “burnt” exterior and keto-friendly ingredients, this crustless wonder offers a guilt-free indulgence in every creamy bite. Say goodbye to long hours in the kitchen and hello to effortless cheesecake with this easy-to-make dessert sensation!
Table of Contents
Why I Love This Recipe
Crafted with simplicity and flavor in mind, my Keto Basque Burnt Cheesecake offers the perfect solution for those craving a hassle-free dessert fix. Unlike traditional cheesecakes, this recipe requires no water bath and bakes in half the time, delivering the same decadent taste with a keto-friendly twist, just like in my Keto Cream Cheese Chocolate Chip Cookies!
Indulge in the creamy richness of this earthy delight, made with real ingredients and simple techniques. Don’t wait any longer—satisfy your cheesecake cravings now with this effortless, fail-proof keto dessert recipe that’s bound to impress!
Ingredients
Ingredients
- Cream Cheese – blocks and at room temperature.
- Sweetener – use your preferred sweetener.
- Egg – at room temperature and beaten.
- Almond Flour – fine ground Almond Flour for a keto, gluten-free and low-carb recipe.
- Heavy Cream – heavy cream or heavy whipping cream.
- Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
🧀 Cream Cheese Pro Tip
For a quick way to bring cream cheese to Room Temperature, simply Microwave it for 5-10 Seconds.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
Before you begin, make sure your Cream Cheese and Eggs are at Room Temperature. This step is vital for a smoother and lump-free batter in your Matcha Cheesecake.
Step 1 Begin by blending the cream cheese and sweetener in a large bowl using a hand or stand mixer.
Step 2 Gradually incorporate the eggs, heavy cream, vanilla extract, and almond flour, mixing until you achieve a smooth batter.
Step 3 Line a cake pan with parchment paper and pour in the cheesecake mixture. Bake at 400F for 40-45 minutes, ensuring the top turns dark brown and the center remains jiggly.
Step 4 Allow the cheesecake to settle for an hour before serving.
🍰 Serving Pro Tip
Allow the cheesecake to Cool Completely Before Slicing to achieve clean, neat cuts. Additionally, placing it in the fridge after baking can enhance its texture, resulting in a creamy custard-like consistency.
Frequently Asked Questions
Can I use a different sweetener in this recipe?
Yes, you can use your favorite sugar alternative in this recipe as long as it measures 1:1 with regular sugar.
Is it necessary to line the cake pan with parchment paper?
Yes, I highly recommend lining the cake pan with parchment paper to ensure that each slice comes out cleanly.
Can I substitute almond flour with another type of flour?
To maintain the keto-friendly nature of the recipe, I suggest sticking with almond flour as a substitute. Other types of flour may alter the ratios of the ingredients, affecting the texture and taste of the cheesecake.
Storage Tips
To maintain freshness, store any leftovers in an airtight container in the refrigerator. With proper storage, the cheesecake will remain fresh for 7-10 days.
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Watch How To Make It
Keto Basque Burnt Cheesecake
Ingredients
- 16 oz Cream Cheese softened, place in microwave for 10-15 seconds to quicken the process
- 1/2 Cup Sweetener your preferred sweetener
- 3 Eggs room temp
- 1/4 Cup Almond Flour
- 1 Cup Heavy Cream
- 1/2 tsp Vanilla Extract
- 1 6 x 3 Inch Cake Pan
Instructions
- Gather all the ingredients.
- Preheat oven to 400F.
- In a large mixing bowl, add softened cream cheese with sweetener. Use a stand or hand mixer and mix until smooth, about 30 seconds.
- Add in only one egg and then mix until smooth. Add in the 2nd egg and mix until smooth. Repeat until all the eggs are used.
- Add in heavy cream, vanilla extract and mix until smooth. About 30 seconds.
- Lastly, add in almond flour and mix until smooth, about 30 seconds.
- Line a 6 inch cake pan with parchment paper as shown below. Pour cheesecake mixture.
- Bake in the center of the oven for 40-45 minutes or until top is dark brown and center is jiggly.
- Once removed from oven, you can let cheesecake cool to room temperature (~1 hour) for a jiggly texture or refrigerate it for a firmer custard like texture.
Nutrition
I have made this 3 times, topped with Berry coulis and sugar free cream. Yummy😋
Hey Diana! So glad you like the recipe and thanks for the support!
Absolutely the best cheesecake ever! Beautiful presentation..thank u so much for sharing. One question…how many total carbs per serving. I have to count total carbs, not net carbs!
Hi Gloria! Glad you enjoyed the cheesecake recipe! The total carb is listed on the bottom of the recipe card, which is 4g per slice or 32g for the entire cheesecake. Hope that helps!
I made this per the recipe … It was delicious! After dubiously eyeing the blackened top, my pickiest eater snarfed half of it. It is wonderful to add a (not too) sweet treat to my diabetic options, with none of the side effects I usually get from erythritol. Definitely adding this to my repertoire .. thank you very much!
Hello Eillen! So happy to hear you enjoyed the sugar-free cheesecake recipe! Hoe you find many more recipes here on LCA you like!
Would someone please tell me how a 6″ x 3″ cake pan comes out round like this? Is there a misprint in more than one place, perhaps?
Hi Tegma. It’s 6″ diameter and 3″ in depth, so it’s a round pan.
Can I sub mascarpone for cream cheese?
Hi Ann! I know Jo already got back to you on IG, but for anyone else that is wondering, you technically can but the texture and flavor might be different.