This is a Burnt Cheesecake, not a disastrously failed Japanese cheesecake! LOL… It is actually an intentionally “BURNT” to make caramelized cheesecake, made popular in Basque County of Spain, a cafe named La Vina in San Sebastián. If you have tried this super yummy melt-in-the-mouth delish cheesecake from Spain, here is the low carb cheesecake recipe of it, it tastes just the same.
It is easy and tasty!
Even kids can bake it.
With only 5 ingredients, no messy egg separation, no tedious egg white whisking, without biscuit crust, and best of all, free from the delicate 2-part batter folding. Not only the batter preparation is quick and simple, but the lining of parchment paper is also just a swift, in addition, the water bath is not required in the baking. The only set-back probably is the lengthy baking duration, however, you may just leave it in the oven to bake until the time is up. If it is your first time baking of this low carb cheesecake, keep an eye towards the last 15 minutes of the baking just to monitor the browning before it turns too charred, record the time and it will be the baking time for your next bake. That’s all!!! Fantastic, right?
Burnt Cheesecake (Low Carb Version) Recipe
scroll ⬇️ to get the recipe
Need a quick and easy low carb cheesecake?
Apparently, you were asked to bake a dessert for an event tomorrow and all you can find at home is cream cheese, heavy cream, eggs, sweetener and xanthan gum in hand. Assuming a low carb and gluten-free dessert is not easily available at your area and you have no other choice but to home bake it. Unfortunately, you are currently busy with other assignments and seems impossible to do any baking. Don’t panic, this low carb cheesecake is into your rescue, just needed around 15 mins to prepare and it is ready to be sent to the oven for baking.
Why this cheesecake?
At the time when Mandy, my baking buddy, told me about this yummy Basque Burnt Cheesecake, I know I have to try it for a few reasons. First of all, I want to share more low carb yet delicious dessert recipes with you, I know how bad it is when you are in low carb diet and your sweet tooth suddenly strikes in. Secondly, the non-low-carb recipe looks easy to covert, so it will be a quick trial and error process before I have gotten it right. Thirdly, I love the rustic laid-back appearance of this low carb cheesecake and how simple it is to bake, I am sure you will love to so some simple bakes. Finally, I want to surprise you with a cheesecake that you probably won’t believe it is actually super yummy, try it out to find out how delicious it is.
Watch “How-To-Bake” Video
Burnt Cheesecake – Low Carb Version
Low Carb Cheesecake
Flourless / Gluten Free, Ketogenic Diet Compliant
Makes 8″ round cake pan (16 servings)
Prep Time: 15 mins | Bake Time: 60 mins
Recipe source: Adapted from Phong Hong Bakes (this is not a low carb version)
500 gram Philadelphia cream cheese (at room temperature)
140 gram Natural Sweetener Lakanto (fine granulated)
250 ml Heavy Cream
4 eggs (at room temperature)
1/2 tsp Xanthan Gum
1. Pre-heat oven to 200°C (Top and bottom heat, no fan force)
2. Line the 8″ springform cake pan with parchment paper, ensure that the paper extends about 2 inches above the rim of the pan (the cake will rise above the rim in the oven)
2. By using a mixer1, beat the cream cheese and sugar until creamy.
3. Add eggs, one at a time, beating well before adding the next.
4. Add heavy cream slowly to prevent splattering and beat until well incorporated.
5. Add xanthan gum slowly until well mixed. The batter will thicken a little after added xanthan gum.
6. Pour batter into the prepared pan, tap it a few times to release trapped air bubbles.
7. Bake for 60 mins at the middle rack, or, until the top is dark brown but not charred. Do not overbake, it will taste bitter.
8. Leave it to cool down at room temperature for about 30 minutes.
9. Remove the pan and release the parchment paper from the side to let it cool down further.
10. Chilled and served.
- Crumple up the moistened parchment paper will soften the paper and thus helps in better lining
- I used Kitchen Aids mixer with a Beater Blade attachment (affiliate link), it is easier to scrap the bowl while mixing.
- Natural Low Carb Sweetener – Lakanto sweetener is monk fruit sweetener mixed with erythritol. It is natural, and most importantly, it does not raise blood glucose levels. Read more on Low Carb Sweetener and find one to replace if needed, there is a sweetener conversion chart at the far end of the post, so you will know how much to use as a replacement for Lakanto. By the way, this recipe has not been tested with other sweeteners, so please use the replacement with cautious. If you are baking as “Gluten Free” Burnt Cheesecake and is not restricted to low carb, you may use the 170 gram of fine granulated sugar or castor sugar.
NUTRITION & MACRONUTRIENT FACTS:
I cut my parchment paper into a circle of 17 inches in diameter
Spray some water to the paper and the pan, line the parchment paper to the pan.
This is the beater blade which has a flex edge, a handy tool but not compulsory.
Get ready the ingredients as listed above.
Beat the cream cheese and sugar until creamy.
Add eggs, one at a time, beating well before adding the next.
Add heavy cream slowly to prevent splattering and beat until well incorporated.
Add xanthan gum slowly until well mixed. The batter will thicken a little after added xanthan gum.
Pour batter into the prepared pan, tap it a few times to release trapped air bubbles.
Bake for 60 mins at the middle rack, or, until the top is dark brown but not charred. It will rise over the rim of the pan.
Soft and jiggly right from the oven.
Leave it to cool down and sunken at room temperature for about 30 minutes.
Remove the pan and release the parchment paper from the side to let it cool down further.