This Basque cheesecake is a light and fluffy cheesecake that is made with just 5 main ingredients! No crust and no water bath needed- It’s a foolproof keto dessert! 1 gram net carbs per slice.
The older I get, the wiser I’m trying to be with my finances. Instead of spending ridiculous amounts of money on fancy desserts or several nights out for dinner, I’ve made a massive effort to entertain at home. Instead of meeting friends out for dinner, I’ve invited them round for a meal. As no good meal can end without dessert, I’ve been having fun trying out some new desserts, including the famous Basque cheesecake.
I’ve been meaning to share a keto version of a Basque cheesecake for quite some time. I first tried it overseas (in Spain, incidently), and it’s been on my list to make for quite some time!
What is a basque cheesecake?
A Basque burnt cheesecake is without a doubt, the EASIEST cheesecake you could ever make. There is no crust and no water bath needed, and you purposely bake it until the tops are brown.
Now, don’t be fooled by the over brown topping- It does NOT taste burnt at all. In terms of flavor, it’s similar to a creme brulee- almost like a toffee flavor. The texture is light, fluffy, and creamy at once.
No crust, no butter, and no oil needed, but you’d never be able to tell. I served this at my dinner party and NO ONE believed me when I said that it was keto and sugar free- They thought it tasted like the real deal. In fact, one of them thought it was a Japanese cheesecake from the Japanese dessert shop!
Ingredients to make a burnt cheesecake
Here are the ingredients you’ll need to make this basque burnt cheesecake. The lemon zest and almond flour are both optional and can be omitted. Please do not substitute anything, otherwise, the cheesecake will no longer be keto and/or sugar free.
- Cream cheese– Room temperature cream cheese, and it must be from a block. Cream cheese from a spread has added water in it, and can greatly affect the texture.
- Eggs– Like the cream cheese, the eggs must also be room temperature.
- Superfine sugar substitute– Either monk fruit sweetener or erythritol, that has been lightly blended to a superfine texture.
- Heavy cream– Also known as double cream or thickened cream.
- Vanilla Extract– A must for any good cheesecake recipe.
- Lemon zest- Optional, but great if you’d like a slightly tarter flavor.
- Almond flour– Optional, but gives a little extra stability. See my tips below.
How do you make a keto basque cheesecake?
Start by preparing your cake pan. Cover the pan completely with parchment paper, leaving several inches overhanging on either side. Now, start preparing the cheesecake!
In a mixing bowl, beat the cream cheese until smooth. Add the eggs, one at a time, until combined. Add in the sweetener and heavy cream, and finally, the vanilla extract. If using the almond flour, add it in at the end and beat everything until smooth.
Now, transfer the mixture into the lined pan. Gently tap the pan to remove any air bubbles that may have formed. Bake the cheesecake for 50 minutes, until the top is golden brown and the middle is set, but the cake still jiggles slightly when shaken. allow the cheesecake to cool completely, before serving.
Why do I need the almond flour?
Traditional burnt cheesecake recipes call for a few tablespoons of all purpose flour, to help give the cheesecake some stability. Wheat flours are not keto friendly, so that wasn’t an option. As such, I tried adding a tiny bit of almond flour to see if it could replicate that, and it did so (as pictured).
However, if you don’t mind a super fluffy and fragile cheesecake, you can omit the almond flour completely. It will still turn out well, and taste just as delicious!
Tips to make the best basque cheesecake
- Do not undercook your cheesecake. You WANT the tops to look burnt. As mentioned earlier, it will NOT taste burnt at all.
- The cheesecake will not be 100% set and will continue to jiggle. It firms up more as it is cooling down.
- Cover the cake pan completely with parchment paper, for easy removal.
- Burnt basque cheesecake is best enjoyed at room temperature.
- While this cheesecake is delicious on its own, it’s even more fabulous with a scoop of vanilla ice cream or coconut ice cream.
Storing and Freezing Tips
- To store: Burnt cheesecake should always be stored in the refrigerator, covered. It will keep well for up to 1 week.
- To freeze: Place slices of cheesecake in a sealable container and store in the freezer for up to 6 months.
More keto cheesecake recipes
- Peanut Butter Cheesecake
- Chocolate Cheesecake
- Blueberry Cheesecake
- Cookies and Cream Cheesecake
- Pumpkin Cheesecake
Basque Burnt Cheesecake
- Preheat the oven to 200C/400F. Grease a 9-inch springform pan and cover in parchment paper.
- Beat your cream cheese until smooth. Add the eggs, one at a time, beating well each time. Slowly add the sweetener, then heavy cream, and finally the vanilla extract. If using the lemon zest and almond flour, add it at the end and mix well.
- Transfer the cheesecake mixture into the springform pan. Gently tap the pan to remove air bubbles.
- Bake the cheesecake for 45-50 minutes, until the tops are golden brown and the middle is set but jiggles slightly when shaken. Allow the cheesecake to cool completely, before slicing.