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.
Helpful Tip!
Ensure that the baking paper is about 2″ (5cm) higher than the cake tin when the cheesecake goes into the oven, as the cheesecake will rise up and spill over the sides if there is nothing to hold it upright.
Related Recipes:
Basque burnt keto cheesecake
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.
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Hi. I havr tried the recipe from Bon Apetite’s and I really loved it. But I am recently trying keto and stumbled on your recipe. I will be trying it over the weekend. I was just wondering if it has similar taste and texture to Bon Apetite’s. Also, I am not quite familiar with the conversion of non keto to keto recipe but I did notice that you didn’t use flour. Will that have any effect on the cake? Thanks so much
Hi Anna, Thanks for stopping by! Using regular wheat flour will give it a slightly different texture, so it will be similar, but not 100 percent the same. I hope this helps 🙂
Can u do measurement for a 6” baking pan? 🥺
What exactly do you mean by measurement?
love your recipe! it came out with a perfect burn and tasted sooooo good!
perfect for my diabetic hubby. we all love it even the kids! thanks so much!
Thanks so much Carla 🙂
We loved it and this is one of our staple since a year ago for our family. Some friends prefer harder texture compared to this as this is flourless version. What do you suggest Aaron, for a harder texture (without adding any xantham gum or flour)? Is it possible? Appreciate your suggestion.
Hi Jane, Xanthan gum is going to be your best bet. Sorry 🙂
Many thanks Aaron, will try it out next 🙂
I’ve tried it with some almond flour and it works
How much almond flour did you use?
Hello,
Can you use Lakanto to replace Eriyth?
Thank you
Yes you can!
Hi Aaron, I plan to make this using half the amount of ingredients given that I don’t have a 10 inch pan. How long would you suggest I bake this?
Are you using a 5″ pan?
Hi, I’m using 6in pan since it’s just my boyfriend and I eating. Should I reduce baking time? Thanks in advance!
Hi Lucia, are you also reducing the amount of ingredients? If not, I’d suggest keeping it the same.
Hi Aaron, would like ask it is possible to do EGGLESS burnt cheesecake? what is substitute of egg in this recipe?
Hi Serena, The egg binds a lot of the ingredients together, so maybe you could substitute with gelatin powder or even egg replacement?
Turned out great! And very happy that it’s pretty simple to make. Thank you for sharing the recipe.
Thanks, Angie!
I have a few questions. I tried this twice and both times I was disappointed 😔
1. What is the weight of the eggs you used? Mine is 65g/ egg.
2. After baking, do I need to leave it to cool in the oven? And if I need to leave it in the oven, for how long?
Looking forward to your reply.
Hi AJ – Large eggs are by definition 56g in weight. It sounds like you are using XL eggs, or ones that come in 700g lots.
No cooling in the oven, only cooling in the fridge.
What went wrong with your cheesecake? Keep in mind this is not a traditional cheesecake.