Keto Basque Burnt Cheesecake
After perfecting my Japanese cheesecake and developed a low carb Japanese Cheesecake, I challenged myself to develop this Keto 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.
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Keto Burnt Cheesecake Recipe
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Basque Burnt Cheesecake is a cheesecake made famous in Basque County of Spain, a cafe named La Vina in San Sebastián. It is a crustless cheesecake that baked at very high heat. It is easy to distinguish from its iconic rich dark top and rustic appearance with cracked edges.
It is easy and tasty!
Even kids can bake it.
You are going to love this simple 5 ingredients recipe on top of its tastiness. There is no messy egg separation, 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. You probably won’t like the lengthy baking duration; however, you may leave it in the oven to bake, set the timer on, sip your coffee until the time is up.
For those who use this recipe for the first time, please take a note of the baking time. Since every oven behaves differently, keep an 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 baking time for your next keto burnt cheesecake.
Need a quick and easy low carb keto 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 (optional) in hand. Assuming a low carb and gluten-free dessert is not readily available in your area, and you have no other choice but to home-bake it. Unfortunately, you are currently busy with other assignments, and it seems impossible to do any baking. Don’t panic. This keto cheesecake is into your rescue. It just needed around 15 mins to prepare, and it is ready to be sent to the oven for baking.
Why this keto cheesecake?
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 on a keto diet, and your sweet tooth suddenly strikes in. Secondly, the non-keto 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. After trying out the recipe, I am sure you will love to do some simple bakes. Finally, I want to surprise you with a cheesecake that you probably won’t believe is actually super yummy; try it out to find out how delicious it is.
- 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.
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