Burnt Basque Cheesecake is a traditional, crust-less cheesecake from the Basque region of Spain. The lack of the graham cracker crust is what makes it ideal for a keto/low-carb diet – no need for those additional carbs.
Burnt Basque Cheesecake is a traditional, crust-less cheesecake from the Basque region of Spain. The lack of the graham cracker crust is what makes it ideal for a keto/low-carb diet – no need for those additional carbs.
It’s also unlike other other cheesecakes like the traditional New York Style cheesecake, which is a pain to cook. You have to watch the temperature, cook it low and slow, and never ever open the oven door. This cheesecake however, is the complete opposite. It breaks all cheesecake conventions – we want to cook it hot and we want to cook it fast!
Not only is this cheesecake delicious, it’s not as dense as a traditional cheesecake. Although high in calories, it’s essentially a fat bomb, but it doesn’t feel like it is. It’s airy and light on the palette – but not so much so that you can eat the entire thing. It’s like the child of Japanese cloud cake and NY style cheesecake. Either way, it’s delicious and you need to make it!
To be honest, the basque cheesecake is likely a result of someone running out of ingredients for the crust and burning it on accident in the oven. Regardless, this low-carb version is so good that it’d make those Spaniards proud!
Keto Burnt Basque Cheesecake
This airy cheesecake is delicious and easy to make. Keto, Low-Carb, and NOT finicky like a regular cheesecake, it's a great alternative to the usual New York Style Cheesecakes! The original recipe originates from Spain, but this low-carb alternative would make the Spaniards proud!
Ingredients
- 2 lbs (900g) cream cheese, at room temperatur
- 1½ cups (250g) confectioner’s or super fine erythitrol
- 6 large eggs
- 2 cups (475mL) heavy whipping cream
- 1 tsp (6g) kosher salt
- 1 tsp (5 mL) vanilla extract
- 1 tsp xanthum gum
- unsalted butter
Hardware
- 10 inch (25cm) spring-form pan
- Parchment paper
- Baking Tray
Instructions
- Preheat the oven to 400°F / 205°C.
- In a stand mixer’s mixing bowl, add the cream cheese and the
erythitrol. Using the paddle attachment, mix on medium to medium high
speed until well combined. Make sure to scrape the sides to ensure you
get an even consistency. Mix until the sugar is dissolved and the
mixture is super smooth. If you don’t have a stand mixer, a hand mixer
will work just as well. If you don’t have a hand mixer… then you’re in
for a heavy arm workout! - In a separate vessel, crack one egg at at time. At the mixer’s
medium speed, add one egg at a time to the mixture. Allow it to mix for
15 seconds before adding the next egg. Repeat for all eggs. - Stop the mixer and scrape the sides of the bowl to ensure an smooth mixture. Then bring the mixer to medium low speed.
- Add the salt, vanilla, and heavy cream. Mix until well combined (about ~30 seconds).
- Add the xanthum gum and mix for another 30 seconds or so.
- Butter the spring-form pan and line it with two overlapping pieces
of parchment paper. The paper needs to extend about 2 inches (4 cm)
above the rim as the cheesecake will rise. Don’t worry about the folds
in the paper – it’s what gives the cheesecake it’s character. - Pour the mixture into the pan an bake for 60 minutes or until a deep golden brown and jiggly in the center.
- Once it is done, turn off the oven and open the door to the oven.
Let the cheesecake slowly cool – this will prevent any cracking from a
rapid temperature change. - Once the cheesecake has cooled slightly (but still warm), unmold it and remove the paper from the sides.
- Let cool completely before serving at room temperature.
- Enjoy!
Nutrition Information
Serving Size 1 sliceAmount Per Serving Calories 517Total Fat 50gSaturated Fat 30gCarbohydrates 8gFiber 0gSugar 0gProtein 9g
