Light, scorched and caramelised 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 out there, this keto basque burnt cheesecake is creamy, glorious, and boasts delightful caramel notes with every bite. Not to mention it’s guilt-free!
After perfecting my popular Japanese cheesecake and successfully developed a low-carb Japanese Cheesecake, I challenged myself to develop this Keto Burnt Cheesecake. It was easier than I thought so voila! Here is this basque burnt cheesecake recipe but 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 soooo 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.
KETO BASQUE BURNT CHEESECAKE RECIPE
scroll ⬇️ to get the detailed printable recipe
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 looked forward too daily 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, plus 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!
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 just a swift task.
- 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.
- 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 more healthier option to white sugar used in the original recipe but still yields an equally delicious basque-style cheesecake. This is where the keto low carb twist comes in!
- 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
- Xanthan Gum (Optional)
- This helps the batter thicken a little.
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 springfom 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 better lining (refer to picture 2 in 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 to not overmix, mix it until it is just right, where everything is smooth and velvety then stop.
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 a note of the baking time. Pre-heat 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 hot oven before chilling
After it has finished baking (make sure its still jiggly and soft when you take it out), take it out of the convection oven and cool in 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 springfrom pan to chill so it can keep its unique shape and finish setting 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 over night), 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 Cheesecake, Blueberry Cheesecake, Pumpkin Pie Cheesecake, and 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.
- 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)
- Pre-heat oven to 200°C (Top and bottom heat, no fan force).
Get ready the ingredients as listed above.
- 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.
Spray some water to the paper and the pan, line the parchment paper to the pan.
- By using a mixer, beat the cream cheese and sugar until creamy.
I used this is the beater blade which has a flex edge, a handy tool but not compulsory.
- 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. Do not overbake, it will taste bitter.
Soft and jiggly right from the oven.
- Leave it to cool down at room temperature for about 30 minutes.
- Remove the pan and release the parchment paper from the side to let it cool down further.
- Chilled and served.
Quick and easy low carb cheesecake that melts in your mouth!
- Crumple up the moistened parchment paper will soften the paper and thus helps in better lining. (Picture 2)
- I used Kitchen Aids mixer with a Beater Blade attachment (affiliate link), it is easier to scrap the bowl while mixing. (Picture 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.
Get the full article at https://www.craftpassion.com/keto-basque-burnt-cheesecake-healthy-recipe/
Purchase the exact same material used in this pattern from Craft Passion Shop. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 19gCarbohydrates: 11g