Keto Basque Burnt Cheesecake

Keto Basque Burnt Cheesecake? I never thought I would want a burnt cheesecake until now! I truly can't say enough about how delicious this cheesecake is and how we had it every night for an entire week. We couldn't get enough and looked forward to dessert every single night for 5 days in a row.

Don't let the word "burnt" scare you. It's not really burnt, well actually it is but the top of the cheesecake is almost caramelized than burnt. Who would have ever thought something we try to avoid would be so amazingly scrumptious?

Basque Burnt Cheesecake Origin?

Basque Burnt Cheesecake was invented about 3 decades ago in Spain and has been trending more and more ever since. Once you slice passed the crusty scorched layer and get to the ooey goodness of creamy, almost gooey cream cheese, sweetener and cream.

This cheesecake is simply divine, easy to make and no crust! Perfect for those following a keto, low carbohydrate diet and is also diabetic friendly.

this recipe

Why Would I Want a Burnt Cheesecake?

This is the cheesecake that wants to get burnt, cracked and look a little messy. In fact, you can't mess this one up because it's supposed to look that way. It has the crusty rustic look that makes you feel like you are eating cake in an ancient castle in northern Spain.

What does Keto Basque Burnt Cheesecake taste like?

It tastes like caramelized cheesecake with a kick of orange. I actually think it tastes like a super powered orange creamsicle with a hint of vanilla. I do add orange zest to this recipe but this is optional.

How long Can Keto Basque Burnt Cheesecake last in the fridge?

Typically it should be eaten within 3 day of baking it. However, we had it in the fridge for 5 days and was delicious. Although I would not keep it longer than 5 days.

Can you freeze Basque Burnt Cheesecake?

You can freeze it. Cut it into slices on a baking sheet and allow to freeze completely. Then wrap each slice with parchment paper and place in an airtight container. Remove a portion out of the freezer 2 hours before consuming.

Does this Cheesecake taste eggy?

Directly out of the oven and warm it does taste eggy. That's why it's meant to eat at room temperature or out of the fridge. After 24 hours in the fridge is when the cheesecake tastes best. You may be tempted to eat it right away but trust me, save yourself some for the next day, it is worth it.

What makes this cake keto?

The original recipe asks for all purpose flour in the batter. I used almond flour and it turned out perfect. The flour is used to give the cake a little firmness so it does not simply turn into custard.

Want a Peanut Butter Cheesecke?

See my Peanut Butter Cheesecake recipe for a delicious No Bake dessert.

Important TIPS for making this cheesecake

• Make sure all ingredients are at room temperature. I took everything out of the fridge an hour before baking.
• Don't mix on high. You want to incorporate less air in the batter to avoid any bubbles or cracks.
• Once you pour the cake into the pan, poke any air bubbles with a toothpick and tap the pan on the counter a couple times to remove any air bubbles
• Make sure the parchment paper is high to avoid any spill over. The cake may rise and then go back down while baking
• I used the Kirkland Brand wide parchment from Costco. If yours is not wide enough you may want to use two sheets of parchment paper overlapped to ensure the sides are high enough.
• If the cake is not burn after the cooking time. Place your cake on the highest rack in the oven but not too high that the parchment paper catches on fire. Set your oven on broil and watch it closely. Once you see the top layer has a brown crust, remove cake immediately. Mine started to smoke which alerted me to take it out and it turned out perfect.
• Place cheesecake pan on a baking tray before putting in the oven.
• The pleats around the cheesecake are what makes the nice design around the side of the cake. When removing the parchment paper try to slide out the paper from the pleats without breaking the cake.
• Watch the instructional video to see how I made it.

Keto Basque Burnt Cheesecake

Oscar

Creamy luscious cheesecake that has a burnt crust that makes this the ultimate cheesecake ever!

5 from 29 votes

Print Pin This Recipe

Prep Time : 20 mins

Cook Time : 50 mins

Total Time : 1 hr 10 mins

Course : Dessert

Cuisine : American, Mediterranean

Diet : Diabetic

Servings : 10 people

Calories : 376

Equipment

• Stand Mixer
• 9" Springform Pan
• baking tray

Ingredients

  

1x2x3x

• 2 lbs Full Fat Cream Cheese
• 5 large eggs
• 1 ⅓ cup Heavy Whipping Cream
• 2 teaspoon Vanilla Extract
• 1 teaspoon Salt
• ¼ cup Almond Flour
• 1 tablespoon Orange Zest This is optional but it definitely makes the cake over the top.
• 1 ¼ cup sweetener granular

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Instructions

 

• Preheat oven to 400 °F
• Sift almond flour with a wire mesh. This is done to ensure a smooth cake.
  
• Line a 9" springform pan with parchment paper
  
• Using stand mixer or handheld mixer mix together the cream cheese and erythritol until well combined. About 1 minute on medium speed.
  
• Scraping down sides often to ensure mixture
• Add 5 large eggs, one at a time, mix until incorporated
  
• Add heavy cream, vanilla, salt and orange zest. Mix on medium until smooth.
  
• Add the sifted almond flour gently to the top of the batter. Mix until incorporated.
  
• Pour batter into the springform pan
  
• Poke any air bubbles on the top of the batter with a toothpick. Try to get as much air out as possible.
  
• Push in the pleats so they are not protruding too much into the cake but try not to worry too much about this. The pleats will give the rustic look to the cake.
  
• Place springform pan onto a baking tray and bake at 400°F for 50-60 minutes
• If cake does not look burnt on top, place the cake on the highest level in the oven and place oven on broil. Be careful to watch that the parchment paper is not touching the top of the oven as it may burn. Watch the oven closely at this point until the surface of the cake has browned. Remove immediately once the top has burnt.
  

Notes

3g net carbs per slice

Adding the notes here again as well.

• Make sure all ingredients are at room temperature. I took everything out of the fridge an hour before baking.
• Don't mix on high. You want to incorporate less air in the batter to avoid any bubbles or cracks.
• Once you pour the cake into the pan, poke any air bubbles with a toothpick and tap the pan on the counter a couple times to remove any air bubbles
• Make sure the parchment paper is high to avoid any spill over. The cake may rise and then go back down while baking
• I used the Kirkland Brand wide parchment from Costco. If yours is not wide enough you may want to use two sheets of parchment paper overlapped to ensure the sides are high enough.
• If the cake is not burn after the cooking time. Place your cake on the highest rack in the oven but not too high that the parchment paper catches on fire. Set your oven on broil and watch it closely. Once you see the top layer has a brown crust, remove cake immediately. Mine started to smoke which alerted me to take it out and it turned out perfect.
• Place cheesecake pan on a baking tray before putting in the oven.
• The pleats around the cheesecake are what makes the nice design around the side of the cake. When removing the parchment paper try to slide out the paper from the pleats without breaking the cake.
• Watch the instructional video to see how I made it.

 

• All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.

Updates and Revisions

If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.

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Nutritional Information

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Serving: 1Slice | Calories: 376kcal | Carbohydrates: 3g | Protein: 8g | Fat: 38g | Fiber: 1g

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I used Origin Vanilla from SwitchGrocery in this recipe. For more low carb, keto, paleo and diabetic friendly foods, visit their online grocery store in Canada.