This basque burnt keto cheesecake is the easiest cheesecake to make. There is no crust, no water bath, and you literally burn it!
What does burnt bisque keto cheesecake taste like?
If you have ever burnt a cheesecake before, you might not want to throw it out…
The burnt outside texture tastes kinda like toffee, or a slightly scorched creme brulee.
The texture of this basque burnt keto cheesecake is similar to a Japanese cheesecake, light and fluffy on the inside, but beautifully creamy throughout.
Since so many people love cheesecake, but hate it when the base never turns out right, this cheesecake recipe is for you.
Could this cheesecake be made with stevia?
Erythritol creates a “bulking” property to this recipe, and since stevia is usually a liquid, the majority of the “bulk” that comes from the erythritol will be gone.
This is why sugar is so hard to replace with stevia in baking.
However, if you have a blend that uses stevia and erythritol, or stevia and monkfruit, this will work, just not plain stevia liquid.
Does this keto cheesecake have a crust?
Does this keto cheesecake have a crust?Since there is so much cream cheese and cream in this basque burnt keto cheesecake, and you literally burn the edges, there is no need for a crust.
For those people looking for a pecan crust, coconut flour crust or almond flour crust, ditch the crust idea all together and make this cheesecake instead!
This recipe is inspired by Bon Appetites’ version, except its 100% keto friendly.
Related Recipes:
Keto Cheesecake (New York Baked)
Basque burnt keto cheesecake
Equipment
- 10" Cake Tin
Ingredients
- 2 lb cream cheese (1 kg / 4 cups)
- 2 cups heavy whipping cream 450ml / 16 fl oz
- 6 large eggs
- 1 cup Erythritol (SoNourished)
- 1 tsp Vanilla Extract
- 1 tsp salt
- 1 tsp butter (for greasing pan)
Instructions
- Preheat your oven to 205C (400F)
- In a large mixing bowl, combine the cream cheese, cream and erythritol
- Mix in 1 egg at a time, until all 6 eggs are mixed into the mixture
- Mix in the vanilla extract and salt
- Using a 25cm (10") cake tin, grease with butter, and line with 2 large sheets of partchment paper so the sides are nice and high (to hold in a high rising cheesecake)
- Pour the mixture into the tin, and cook for 60 minutes, until the top is dark brown and jiggly (watch video for reference)
- Let it cool to room temperature, then place it in the fridge to set for 4 hours. It will compress, so don't worry
- Slice into 15 slices, and serve with coffee or tea. Keep in an airtight container in the fridge for up to 4 days, can be frozen for up to 2 weeks.
