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Basque Burnt Cheesecake (Keto Style)

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Light, scorched, and caramelized on the top — the basque burnt cheesecake is a unique crustless cheesecake with its signature deeply burnished burnt top.

Crowned as one of the easiest cheesecakes, this keto-basque burnt cheesecake is creamy and glorious and boasts delightful caramel notes with every bite. Not to mention it’s guilt-free!

Basque burnt cheesecake (keto style)

After perfecting my popular Japanese cheesecake and successfully developing a low-carb Japanese Cheesecake, I challenged myself to create this Keto Burnt Cheesecake. It was easier than I thought, so voila, here is this basque burnt cheesecake recipe. It is just like the low-carb cheesecake recipe I shared recently; it is flourless, gluten-free, and low in carbs.

Like its precursor, this keto cheesecake is remarkably creamy, light, and smooth with a caramelized top due to the high-temperature baking. If I didn’t tell you it was a keto low-carb recipe, you wouldn’t know the difference! Due to its low-carb properties, I found myself eating several slices in one sitting without feeling guilty.

Don’t be deterred because it’s a cheesecake. It is so much easier than your traditional cheesecake recipes. The creamy center, crustless exterior, and unique basque cheesecake taste make this keto cheesecake recipe a must-try, especially if it’s your first time giving cheesecake recipes a go. I have prepared photos and step instructions as well as a full video to guide you step by step to make this delicious gluten-free cheesecake.



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What is Basque Burnt Cheesecake?

The original Basque Burnt Cheesecake is a cheesecake made famous in the Basque County of Spain from a café named la viña in San Sebastián by their chef Santiago Rivera back in the 90s, who was looking to put a new revolutionary dessert on their menu. Also known as Tarta de Queso, this crustless cheesecake is the cousin of your New York-style cheesecake.

Breaking all the rules of your regular cheesecake that traditionally possesses a biscuit or pie crust and dense, rich cheese, the burnt Basque cheesecake boasts a creamy interior that is mousse-like despite the high heat from the high oven temperature, which makes it one of its defining features. Very much akin to the airiness of the Japanese Cheesecake I made previously, albeit it has a slightly more creamy texture. It is easy to distinguish with its iconic rich dark caramelized sunken top and cracked outer edges, which give it a sublime rustic appearance.


scroll ⬇️ to get the detailed printable recipe

low carb burnt cheesecake

Why this Keto Basque Burnt Cheesecake?

When Mandy, my baking buddy, told me about this yummy Basque Burnt Cheesecake, I knew I had 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 hard it is when you are on a keto diet, and your sweet tooth suddenly strikes, and you are tortured by the irresistible siren call of all your favorite desserts. Giving in is not an option, but being tempted isn’t exactly something I look forward to, either.

Secondly, the original burnt basque cheesecake recipe is easy to convert into the keto low-carb friendly version, so it will be a quick trial and error process. I’ve already done it for you!

Thirdly, I love the rustic, laid-back appearance of this low-carb cheesecake. It is perfect for an outdoor occasion in the gardens or even a fancy gathering. So much more personality than your firm flat normal cheesecake.

Fourth, this keto cheesecake is quick and easy. It doesn’t take up a lot of time, so you can easily whip it up in time for a last-minute occasion. Perfect for first-timers, especially when it comes to indomitable cheesecake recipes.

Last but not least, you only need 5 simple ingredients!

yummy keto cheesecake

Only 5 Ingredients in this Recipe

You are going to love this simple 5 ingredients Spanish cheesecake recipe on top of its tastiness. There is no messy egg separation, no water bath, no tedious egg white whisking, and no biscuit crust. Moreover, the batter preparation is quick and straightforward, and the lining of parchment paper is also a swift task.

  1. Philadelphia cream cheese
    • I highly recommend using full-fat cream cheese at room temperature, as cold cheese won’t mix well in your cheesecake mixture and will turn out lumpy and not smooth. If you can’t find Philadelphia cream cheese, other creamy cheeses like Mascarpone will work, too.
  2. Natural Sweetener Lakanto
    • Lakanto sweetener is a monk fruit sweetener mixed with erythritol. It is natural, and most importantly, it does not raise blood glucose levels. Finely granulated, this sweetener is a healthier option than using white sugar in the original recipe but still yields an equally delicious basque-style cheesecake. This is where the keto low-carb twist comes in!
  3. Heavy Cream
    • The high-fat content in heavy cream or heavy whipping cream is what bestows your basque burnt cheesecake with its velvety smooth layers.
  4. Eggs
  5. Xanthan Gum (Optional)
    • This helps the batter thicken a little.
keto burnt cheesecake recipe

Baking Tips for Success

1. Room temperature ingredients

Cream cheese, heavy cream, and eggs have to be at room temperature. This extra step helps your ingredients to coalesce beautifully into a smooth, lump-free, clump-free cheesecake batter.

2. Line springform cake pan with parchment paper

Line the 8″ springform pan with parchment paper. Ensure that the paper extends about 2 inches above the rim of the pan with no overhand, as the cake will rise above the rim in the oven. This also prevents your cake from sticking to the sides of the pan or the bottom of your pan. You can use a springform pan in this cheesecake recipe, as no water bath is required.

3. Lightly crumple up the moistened parchment paper

This will soften the sheets of parchment paper and thus helps in the better lining (refer to picture 2 in the instructions)

3. Add heavy cream slowly

This prevents splattering, remember to beat until well incorporated (this rule applies to all ingredients that are going into the batter) so you get a smooth, even finish. You can use a stand mixer, electric hand mixer, or any electric mixer that you can find.

If you want to add an optional vanilla extract or lemon zest, make sure to add it in here and beat it really well, as it will infuse the basque burnt cheesecake batter with a strong vanilla flavor. But be sure not to overmix. Mix it until it is just right, and stop mixing until everything is smooth and velvety.

4. Tap cheesecake batter in the pan

Gently tap the pan containing your batter a few times to release trapped air bubbles

5. Take note of baking time

For those who are using this recipe for the first time, please take note of the baking time. Preheat oven to 200°C (Top and bottom heat, no fan force). Since every oven behaves differently, keep a close eye on the cake towards the last 15 minutes of the baking.

Monitor the top browning of the cake before it turns too charred, record the time, and it will be the ideal baking time for your next keto burnt cheesecake. After all uncontrollable factors such as these are what make baking the amazing challenge it is.

6. Cool out of the hot oven before chilling

After it has finished baking (make sure it’s still jiggly and soft when you take it out), take it out of the convection oven and cool it to room temperature.

For the flavors to fully develop and the middle to set, the cheesecake needs to be refrigerated for several hours so do not take the basque cheesecake out of the springform pan. Leave it in the springform pan to chill so it can keep its unique shape and finish sitting in the fridge.

7. Use a heated knife.

When it has completely chilled in the fridge (for the best results, let it sit in the fridge overnight), with a heated serrated knife, cut your cheesecake. To prevent the cheesecake crumbs from sticking to your blade, dip it in hot water after every cut.

If you have tried this Basque Burnt Cheesecake recipe and loved it, I have more recipes in my recipe section for you to master. But if you are looking for other cheesecake recipes, then you can always try my Japanese Cheesecake, Matcha CheesecakeBlueberry Cheesecake, and Pumpkin Pie Cheesecake. For those who want to indulge without guilt — Low Carb Cheesecake is another keto dessert, perfect for those who are in a keto or low-carb diet.

keto burnt cheesecake

Keto Basque Burnt Cheesecake

Yield: 8" Cake (16 servings)
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

After perfecting my Japanese cheesecake and developed a low carb Japanese Cheesecake, I challenged myself to develop this Keto Basque Burnt Cheesecake. It is easier to succeed than I thought, and here is the recipe for the keto cheesecake. Just like the low carb cheesecake I shared recently, it is flourless and gluten-free. You probably won’t perceive that it is a keto burnt cheesecake if I didn’t mention it.

Like its precursor, this keto burnt cheesecake is still remarkably creamy, light, smooth, and with a caramelized top. Due to its low carb properties, I found myself eating several slices in one sitting without feeling guilty..

Enjoy baking them!

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(Available at iHerb)
  • 250 ml Heavy Cream
  • 4 eggs (at room temperature)
  • 1/2 tsp Xanthan Gum (Optional)


  1. Pre-heat oven to 200°C (Top and bottom heat, no fan force).
    Get ready the ingredients as listed above.Basque Burnt Cheesecake
  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).
    I cut my parchment paper into a circle of 17 inches in diameter.Basque Burnt Cheesecake
    Spray some water to the paper and the pan, line the parchment paper to the pan.Basque Burnt Cheesecake
  3. By using a mixer, beat the cream cheese and sugar until creamy.Basque Burnt Cheesecake
    I used this is the beater blade which has a flex edge, a handy tool but not compulsory.Basque Burnt Cheesecake
  4. Add eggs, one at a time, beating well before adding the next. Basque Burnt Cheesecake
  5. Add heavy cream slowly to prevent splattering and beat until well incorporated.Basque Burnt Cheesecake
  6. Add xanthan gum slowly until well mixed. The batter will thicken a little after added xanthan gum.Basque Burnt Cheesecake
  7. Pour batter into the prepared pan, tap it a few times to release trapped air bubbles.Basque Burnt Cheesecake
  8. 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.Basque Burnt Cheesecake
    Soft and jiggly right from the oven.Basque Burnt Cheesecake
  9. Leave it to cool down at room temperature for about 30 minutes.Basque Burnt Cheesecake
  10. Remove the pan and release the parchment paper from the side to let it cool down further.Basque Burnt Cheesecake
  11. Chilled and served.Basque Burnt Cheesecake

Quick and easy low carb cheesecake that melts in your mouth!

Basque Burnt Cheesecake


  1. Crumple up the moistened parchment paper will soften the paper and thus helps in better lining. (Picture 2)
  2. I used Kitchen Aids mixer with a Beater Blade attachment (affiliate link), it is easier to scrap the bowl while mixing. (Picture 3)
  3. 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 under instructions, 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.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 19gCarbohydrates: 11g

Did you make this recipe?

Please leave a comment below or share a photo on Instagram. Don't forget to tag @craftpassion so that we can see it.


Basque Burnt Cheesecake
Note: This is an estimated value based on my ingredients, it may be different if you are using different brands.

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Sunday 1st of January 2023

I made this exceptional cheesecake and it came out so good! But I must confess I used regular sugar and corn starch for xanthan gum. I did not have those ingredients on hand! It came out so really, really goood! Just the right amount of needed sweetness for an after dinner meal. Thank you.

Sandy Chong

Thursday 14th of May 2020

Hi, thanks for sharing this yummy low carb burnt cheesecake, love it! However, the surface of my cheesecake was not smooth & nice like you have any tips? I left the cream cheese out 1 hour prior to making. Thanks for your time.

Craft Passion

Monday 18th of May 2020

Tap the pan to release trapped bubbles might help to get a smoother surface.


Monday 29th of July 2019

The base of my burnt cheesecake is very oily and the cake is quite loose. Am i doing something wrong?

Craft Passion

Wednesday 31st of July 2019

Did you cool it down before unmolding?

Susan chan

Tuesday 21st of May 2019

I can’t find Xanthan gum , Can l replace xanthan gum with almond flour . Thank you

Craft Passion

Tuesday 21st of May 2019

You can omit it but the cake will be softer. I don't like almond flour being added to this creamy yummy cheesecake because you will feel the grainy particles of almond flour in your mouth. I know there are other low carbs burnt cheesecake recipes are using almond flour, you may try to search that recipe.


Saturday 27th of April 2019

Hi! Can I add lemond juice and vanilla essence for flavor? If yes, how much?

Craft Passion

Tuesday 30th of April 2019

Should not a problem to add 1 tsp lemon juice and/or 1/2 tsp vanillas extract into the recipe, you may increase the measurement a little if you want a stronger taste.

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