Basque Burnt Keto Cheesecake

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?

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)

Keto Cheesecake Brownies

Keto cheesecake fat bombs

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5 from 2 votes

Basque burnt keto cheesecake

This basque burnt keto cheesecake is the easiest cheesecake to make. There is no crust, no water bath, and you literally burn it!

Course Dessert

Cuisine Gluten Free, Nut Free, sugar free, Vegetarian

Keyword basque burnt keto cheesecake, cheesecake

Prep Time 15 minutes

Cook Time 1 hour

cooling time 4 hours

Total Time 5 hours 15 minutes

Servings 15 slices

Calories 350kcal

Author FatForWeightLoss

Cost 15

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)

US Customary - Metric

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.

Video

Nutrition Facts

Basque burnt keto cheesecake

Amount Per Serving

Calories 350 Calories from Fat 315

% Daily Value*

Total Fat 35g 27%

Saturated Fat 20g 17%

Cholesterol 194mg 65%

Sodium 393mg 16%

Potassium 139mg 4%

Total Carbohydrates 4g 8%

Sugars 2g

Protein 7g 6%

Vitamin A 28%

Vitamin C 0.2%

Calcium 9.3%

Iron 3.5%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

The cheesecake will jiggle when it comes out of the oven. This is a good thing! 

Nutrition

Calories: 350kcal | Carbohydrates: 4g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 194mg | Sodium: 393mg | Potassium: 139mg | Sugar: 2g | Vitamin A: 28% | Vitamin C: 0.2% | Calcium: 9.3% | Iron: 3.5%

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