If you’ve never tried a Basque burnt cheesecake, let me start off by saying it’s unlike any cheesecake you’ve ever had. It’s light and creamy with flavor notes that resemble custard and caramel. It is crustless and best served at room temperature. And most importantly, it is cooked at high heat which leaves the top perfectly imperfect- burnt and blistered – for a unique, caramelized cheesecake.
My version is a keto Basque burnt cheesecake, a refined sugar-free and low-carb dessert that was inspired by Molly Baz’s recipe on Bon Apetit. Also, it’s quite possibly the easiest cheesecake you’ll ever make!
This keto Basque burnt cheesecake recipe is:
- gluten-free and grain-free
- low-carb and keto
- nearly fool-proof (seriously!)
No crust, no finicky bake times and temps, no need to worry about getting a perfectly smooth cheesecake top. A Basque burnt cheesecake welcomes imperfections. It’s also a keto cheesecake that fits all occasions– elegant or casual, effortless yet elevated.
what does Basque burnt cheesecake taste like?
The intentionally burnt top gives this cheesecake a deep caramel-like flavor, similar to a burnt vanilla custard or créme brûlée. Unlike a traditional cheesecake, a Basque cheesecake contains more eggs and heavy cream mixed into the batter, resulting in a noticeably lighter consistency. Each bite is melt-in-your-mouth smooth and just downright dreamy.
how to make a keto Basque burnt cheesecake
Here’s the best part. A Basque burnt cheesecake is the perfect recipe for novices since it requires so little prep and is essentially a two-step keto cheesecake recipe: make the batter, bake the cheesecake. No press-in crust, no water bath (and parchment paper will forever be your friend).
The ingredient list is simple enough, but do make sure the cream cheese and eggs are at room temperature. This is always extra important when mixing a cheesecake batter. Cold cream cheese = lumpy batter = lumpy cheesecake.
To make a Basque cheesecake, you will need:
- softened butter or coconut oil (for the pan)
- cream cheese, at room temperature (can’t stress this enough!)
- granulated monk fruit sweetener or granulated allulose (I’m including amounts for both)
- eggs (pasture-raised when possible), at room temperature
- fine sea salt
- whipping cream
- coconut flour
- parchment paper (required to prevent the cheesecake from sticking to the pan)
- a 10″-diameter springform cheesecake pan
- fine-mesh strainer or sifter for the coconut flour (this helps remove any clumps, which coconut flour is prone to have)
Tips for room temperature ingredients: I usually set the cream cheese out on the counter for a few hours (you can do this with the eggs as well). And if you forget about the eggs, simply place them in a big bowl of warm water to quickly bring them to room temp.
- Prep. Preheat the oven to 400°F. Cut two large sheets of parchment paper, at least 12×16″. Grease the pan with the butter or coconut oil, then place the sheets of parchment into the pan, overlapping each other. The edge of the paper should come up at least 1-2 inches above the edge of the springform pan. This is important since the cheesecake puffs and raises significantly during the bake.
- Make the batter. In a large mixing bowl or bowl of standup mixer, beat together the softened cream cheese and granulated sweetener for 3-5 minutes until it is well combined and the cheese is smooth. Scrape the sides of the bowl halfway through mixing. Drop in one egg at a time, mixing it for about 10 seconds on low after adding each. Mix in the vanilla and salt, then stir in the whipping cream. Place the coconut flour in a fine mesh strainer or sifter, then sprinkle it into the batter. Continue mixing for about a minute to combine.
- Bake the Basque burnt cheesecake. Pour the batter into the prepared cheesecake pan. Transfer to the oven and bake at 400°F for 55-60 minutes. The cheesecake will puff up (a lot) and the center should be slightly jiggly. Place it on a cooling rack and let it come to room temperature.
- Serve. Once cooled, carefully peel away the parchment paper and serve the cheesecake at room temperature or refrigerate if you prefer it cold.
sweetener options for keto Basque cheesecake
I tested two different types of keto-friendly sweeteners for this Basque cheesecake recipe. My go-to granulated sweetener is usually a monk fruit/erythritol blend (like Lakanto) but I noticed that it sometimes forms a powdery-like film on top of the cheesecake. A couple tips to prevent this (and troubleshoot):
- Make sure to mix the cream cheese and monk fruit sweetener really well. Don’t rush this first mixing process- I’ve found that combining the sweetener and cream cheese by mixing it for several minutes can help prevent this issue.
- If the cheesecake gets powdery on top, pop it back in the oven. Since this Basque cheesecake can be served at room temperature, a quick 5 minutes at 400°F before serving will help melt off that powdery look. Cool another few minutes before cutting into the cheesecake.
- Use granulated allulose instead. Since allulose dissolves easier than an erythritol-based sweetener, it’s my second best option for this keto cheesecake recipe. However, it’s not a 1:1 substitute- allulose is not as sweet so you will need 1-3/4 cups altogether.
- The Basque burnt cheesecake may not appear done after 55-60 minutes of baking, but the residual heat will continue to bake the cake for a while as it comes to room temperature.
- The cheesecake will puff up drastically and “fall” as it cools.
- If making this keto cheesecake with granulated monk fruit sweetener, you can also choose to use a mix of “golden” and “classic” for even greater caramel flavor. I opt for 1/2 cup golden sweetener (which resembles the taste of brown sugar) plus 3/4 cup classic.
This keto Basque burnt cheesecake is gooood. Not too sweet, not too heavy, and all in all, just a perfect any-occasion keto/ low-carb dessert. I’m hooked, friends! Hope you try it and love it too.
more keto cheesecake recipes
- Keto coffee cheesecake, a silky smooth and creamy coffee cheesecake filling in an Oreo-inspired crust. So much deliciousness!
- Keto pumpkin cheesecake bars! A dairy-free cheesecake recipe you’ll love.
*This post contains Amazon affiliate links. I earn a small commission (at no extra cost to you) when you purchase something from one of those links. I will always recommend brands and products that I use and love. Thank you for supporting Stem and Spoon! -Abby
- butter or coconut oil for pan
- 2 pounds cream cheese, at room temperature
- 1-1/4 cups granulated monk fruit sweetener (see notes for substitution)
- 6 eggs, at room temperature (pasture-raised when possible)
- 1 tablespoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1-1/4 cups whipping cream
- 3 tablespoons coconut flour, sifted
- 10" diameter springform pan
- 2 sheets of parchment paper, measuring at least 12x16"
- Preheat the oven to 400°F. Grease the springform pan with butter or coconut oil, then place the two large sheets of parchment paper inside of the pan, overlapping. The edges should come up at least 1-2" above the pan (important since the cheesecake puffs and raises drastically during the bake). The paper will ripple along the edges which is fine.
- Using an electric mixer, beat the room temperature cream cheese and the granulated monk fruit sweetener for 3-5 minutes, stopping the mixer halfway and scraping down the sides of the bowl. Beat until the cream cheese is smooth and well combined with the sweetener.
- Drop in each egg, one at a time, mixing on low about 10 seconds after each is added (scrape the sides of the bowl again, after half the eggs have been added).
- Pour in the vanilla and add the salt, then stir in the whipping cream. Mix the batter for another 30 seconds. Scrape the sides of the bowl again with a rubber spatula.
- Sift the coconut flour into the cheesecake mixture. Mix another 30 seconds to combine, scraping the bowl again after 15 seconds.
- Pour the batter into the prepared cheesecake pan. Transfer to the oven and bake at 400°F for 55-60 minutes. The cheesecake will puff up (a lot), the top should be a deep dark brown, and the center should be slightly jiggly.
- Remove from the oven. Transfer the pan to a cooling rack and let it come to room temperature.
- To serve, carefully peel away the parchment paper and cut into slices. Serve at room temperature. Alternatively, chill the cheesecake before cutting if you prefer it cold.
The cheesecake will puff up drastically as it bakes and "fall" as it cools.
It is done baking when the top is deep brown and burnt, and the center of the cheesecake still jiggles. The residual heat will continue to bake the cake as it comes to room temperature.
Notes about sweeteners:
- Use 1/2 cup "golden" monk fruit sweetener (and 3/4 cup "classic") to give the cheesecake a greater caramel flavor since Golden sweetener resembles brown sugar.
- Erythritol-based sweeteners don't dissolve well and can result in a powdery look on top of the cheesecake once it is at room temperature or chilled. This doesn't always happen but make sure to beat the cream cheese and sweetener together really well to help incorporate the two.
- If the cheesecake does form a powdery layer after it cools, pop it back into the oven at 400°F for 5 minutes to melt it off.
- I prefer the taste of monk fruit sweetener but granulated allulose can also be substituted. Increase the amount to 1-3/4 cups granulated allulose total.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 176mgSodium: 258mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 0gProtein: 9g
This nutritional information is approximate and is provided for convenience as a courtesy.