Keto Basque Burnt Cheesecake

Make delicious world famous burnt basque cheesecake keto style in the comfort of your own home.  This ultra creamy, crustless cheesecake is surprisingly easy to make and impossible to mess up.

When I first saw people making this beautiful, rustic looking cheesecake, I was immediately intrigued.

Keto burnt basque cheesecake being cut into with a knife

Typically, cheesecake is supposed to look perfect, without cracks, browning or imperfections.  This burnt basque cheesecake breaks all the rules and I love it!

Unlike traditional cheesecake, burnt basque cheesecake is baked quickly and at a high temperature giving you that rustic, burnt look while adding that amazing caramelizing flavor.

It’s a cheesecake that is meant to rise and fall, along with cracks and burnt edges.

This cheesecake is my new go-to easy cheesecake recipe to make for family gatheringd or when I need a quick dessert to bring to a dinner party.

It’s such an impressive looking cheesecake that looks like it took a lot more effort than it actually did.  Don’t worry, we will keep this secret to ourselves!

Keto burnt basque cheesecake sitting on top of parchment paper

What is keto basque burnt cheesecake?

Keto basque burnt cheesecake is a low carb gluten free version of the famous cheesecake that’s become famous around the world.  It’s a crustless cheesecake that’s light, yet rich and creamy and cooked quickly at a high temperature creating burnt edges and an overall rustic look.

Wholesome Yum Besti almond flour poured into a bowl next to packaging

What’s almond flour?

Almond flour is a great low carb, keto and gluten free alternative to wheat flour.  It is made from blanched almonds that are ground and sifted into a fine flour.

What kind of keto sweetener should I use for basque cheesecake?

I recommend Monkfruit Erythritol Blend or a sugar alternative that measures 1 to 1 to ensure correct measurements.

One thing I’ve learned after living a low carb lifestyle for so many years is that everyone has different preferences when it comes to sweetness, especially when using different sweeteners.  So I suggest adding more or less depending on your preference.

Any tips to make keto basque cheesecake?

  • Have your ingredients such as cream cheese, eggs, at room temperature to ensure a smooth batter.

Keto burnt basque cheesecake mix inside a cake pan ready for baking

Looking for another low carb and keto cheesecake recipes?

Now, let’s get baking some Keto Basque Burnt Cheesecake!

  • Prepping Time 10M
  • Baking Time 35M
  • Cooling Time 1H
  • Total Time 1H45M
  • Net Carb/Slice ~3g
  • Servings 8

Ingredients

Directions

1) Gather all the ingredients.

2) Preheat oven to 400F.

3) In a large mixing bowl, add softened cream cheese with Monkfruit Erythritol Blend.  Use a stand or hand mixer and mix until smooth, about 30 seconds.

4) Add in only one egg and then mix until smooth.  Add in the 2nd egg and mix until smooth.  Repeat until all the eggs are used.

5) Add in heavy cream, Vanilla Extract and mix until smooth.  About 30 seconds.

6) Lastly, add in Almond Flour and mix until smooth, about 30 seconds.

7) Line a 6 inch cake pan with parchment paper as shown below.   Pour cheesecake mixture.

8) Bake in the center of the oven for 40-45 minutes or until top is dark brown and center is jiggly.

9) Once removed from oven, you can let cheesecake cool to room temperature (~1 hour) for a jiggly texture or refrigerate it for a firmer custard like texture.

Hope you enjoy your wholesome Keto Basque Burnt Cheesecake!

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A slice of keto basque burnt cheesecake served on a plate

 

Keto burnt basque cheesecake sitting on top of parchment paper

 

Keto burnt basque cheesecake sitting on top of parchment paper

Keto Basque Burnt Cheesecake

Make delicious world famous burnt basque cheesecake keto style in the comfort of your own home. This ultra creamy, crustless cheesecake is surprisingly easy to make and impossible to mess up.
5 from 3 votes
Course: Dessert
Cuisine: Worldwide
Keyword: easy cheesecake recipe, gluten free cheesecake, keto basque cheesecake
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Servings: 8 pieces
Print Recipe
Calories: 341kcal

Ingredients

  • 16 oz Cream Cheese softened, place in microwave for 10-15 seconds to quicken the process
  • 1/2 Cup Monkfruit Erythritol Blend
  • 3 Eggs room temp
  • 1/4 Cup Besti Almond Flour or Almond Flour of Choice code lowcarbingasian for 10% off
  • 1 Cup Heavy Cream
  • 1/2 tsp Vanilla Extract
  • 1 6 x 3 Inch Cake Pan

Instructions

  • Gather all the ingredients.
  • Preheat oven to 400F.
  • In a large mixing bowl, add softened cream cheese with Monkfruit Erythritol Blend. Use a stand or hand mixer and mix until smooth, about 30 seconds.
  • Add in only one egg and then mix until smooth. Add in the 2nd egg and mix until smooth. Repeat until all the eggs are used.
  • Add in heavy cream, Vanilla Extract and mix until smooth. About 30 seconds.
  • Lastly, add in Almond Flour and mix until smooth, about 30 seconds.
  • Line a 6 inch cake pan with parchment paper as shown below. Pour cheesecake mixture.
  • Bake in the center of the oven for 40-45 minutes or until top is dark brown and center is jiggly.
  • Once removed from oven, you can let cheesecake cool to room temperature (~1 hour) for a jiggly texture or refrigerate it for a firmer custard like texture.

Video

Nutrition

Calories: 341kcal | Carbohydrates: 4g | Protein: 7g | Fat: 34g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 217mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1288IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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4 Comments

  1. Can I sub mascarpone for cream cheese?

    • LowCarbingAsian

      Hi Ann! I know Jo already got back to you on IG, but for anyone else that is wondering, you technically can but the texture and flavor might be different.

  2. Would someone please tell me how a 6″ x 3″ cake pan comes out round like this? Is there a misprint in more than one place, perhaps?

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