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.
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), room temperature
- 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 room temperature 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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Mary says
Can I use sachet stevia (not liquid) instead in the same quantity?
FatForWeightLoss says
Yes this will be fine 🙂
MO says
Are you sure the quantity of cream is correct? Following the given quantity, my mixture turns out to be more liquid than in the video…
FatForWeightLoss says
Mine is thickened cream, but once it cooks it will be the same.
C. says
Thanks for the reply to my earlier question!
Do you think powdered erythritol sugar will work in this recipe?
Thanks !
Anu says
I have the same question too, please! 🙂 Should I use powdered erythritol rather than granular? Won’t granular make this too too gritty? I can’t wait to make this this weekend 🙂
Anu says
So I made this with regular granulated erythritol and it was perfect, I needn’t have worried! I only had an 8.5 inch springform cake tin so I used that and had to bake it for 100 minutes, and that did the trick. I also added 80 drops of liquid Stevia and 1 tbsp orange zest for extra sweetness and flavour and it totally hit the spot 🙂 The only strange thing that happened is that after taking the cheesecake out of the oven and letting it cool to room temperature before refrigerating it, a large amount of clear liquid collected at the bottom of the base and pooled inside the parchment paper. I have no idea what that was, it seemed like water but I don’t know where so much came from? Anyway, I carefully tipped out this liquid into my kitchen sink, cut off the excess parchment paper and then refrigerated the cheesecake with the springform tin base but without the sides, and it was fine the next day… Phew! Any ideas what could have happened? Regardless, we really enjoyed this so thank you so much for sharing this great recipe!
Leah says
Thanks for sharing! This looks delicious and I can’t wait to try it out!
Do you think I could substitute whipping cream with greek yogurt though? I could not get a good whipping cream from the nearby Publix — they all contain Gum, which seems weird to me.
FatForWeightLoss says
I would say this should be fine 🙂 But you’ll need to test it out for yourself
N. says
Hi, can I use mascarpone as cream cheese?
Natalia says
Hi, can you use mascarpone as cream cheese?
FatForWeightLoss says
Hmmm, I have not tried in this recipe. Mascaropne is a little less dense, and waaaay more expensive. You could try it, let us know!
C. says
Hi! For the oven setting, do you use the fan mode or the option for top and bottom heating ?
Also, do you reckon I could replace the heavy whipping cream with coconut cream ? Thanks !
FatForWeightLoss says
Fan mode is best 🙂 I don’t think this sub would work sorry.
Aris says
I tried this and looked great! However, it was a bit salty and less sweet. Can I increase sugar to two cups, and decrease salt?
Thanks!
Teresa says
I also made the same recipe and totally agree with you that its more salty than sweet. Probably try half the salt.
Rachael says
Hi am I able to half the recipe in view I have a 5 inch cake tin only?
FatForWeightLoss says
Sure!
Nina says
This is cooking in the oven right now and I’ m not sure I can wait four hours! Thank you!!