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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Video
Nutrition Facts
Basque burnt keto cheesecake
Amount Per Serving
Calories 348Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 20g125%
Cholesterol 185mg62%
Sodium 392mg17%
Potassium 135mg4%
Carbohydrates 4g1%
Fiber 0.5g2%
Sugar 2g2%
Protein 7g14%
Vitamin A 1395IU28%
Vitamin C 1mg1%
Calcium 91mg9%
Iron 1mg6%
Net Carbs 3.5g
* Percent Daily Values are based on a 2000 calorie keto diet.
The cheesecake will jiggle when it comes out of the oven. This is a good thing! 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.