Keto Basque Burnt Cheesecake

4.79 from 33 votes

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

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American, Mediterranean

Diet: Diabetic

Servings: people

Calories: 376kcal

Author: Oscar

Cost: $20

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

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.
(Refer to the video instructions if further clarification is needed)

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.