This Keto Burnt Basque Cheescake is deceptively simple, silky smooth and just the right balance of sweetness and light bitter caramelisation on the outside. I don’t make a lot of cheesecakes – I feel like there are a million Keto Cheesecake recipes out there already! This one though – this is special. An absolute show stopper.
Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️
Keto Burnt Basque Cheesecake Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in Keto Burnt Basque Cheesecake?
Woah boy, this cheesecake is next level. The Burnt Basque Cheesecake has been getting pretty popular lately – it’s rustic exterior hides a luxurious, decadent inside.
What makes it really special though is that burnt exterior.
Keto Burnt Basque Cheesecake is cooked at a higher temperature than most baked cheesecakes.
This means the outside is so lovely and caramelised, slightly bitter but so perfect with the creamy insides.
Ingredients for Keto Burnt Basque Cheesecake
Deceptively simply, this recipe only has 5 ingredients! But you know what that means – the quality matters.
Use high quality, free range eggs, full fat cream and ONLY xylitol.. read on to find out why.
You will need:
- Eggs
- Xylitol
- Coconut flour
- Cream
- Cream cheese
Substitutions and Ingredient tips
Eggs
Free range, high quality, large eggs. If you have a local farm, even better. As we use 6 eggs in this Keto Burnt Basque Cheesecake you want them to be top quality.
Cream Cheese
The main component of any cheesecake, no home brand for this beautiful keto dessert. Make sure it is at room temperature and roughly cubed before blending up to help ensure there are no lumps!
Cream
Good quality, full fat of course. I like Devondale or Bulla brand here in australia.
Xylitol
Yep, xylitol. I have tried this with erythritol, stevia, monkfruit blend etc etc – it doesn’t work. Why?
Caramelisation. No other sweetener caramelises quite like xylitol, and closest to carb loaded sugar. To get that nice crust on the outside, and to not get yucky crystallisation the next day, Xylitol is a must.
Coconut Flour
A small amount of coconut flour helps dry out the mixture ever so slightly and give it a little bit more firmness.
Tips for making Keto Burnt Basque Cheesecake
This recipe isn’t particularly complicated, but there are a few tips to ensure success!
- Line your tin with baking paper and bring it all the way up the sides, 10 cm up the sides! Yep it will look a little funny, but better than cleaning half cooked cheesecake out of your oven.
- Using a high powered blender or food processor will give you that silky, glossy finish. I use my Thermomixer.
- Having all your ingredients at room temperature will help them mix together quickly and smoothly
- This will take around 50 – 65 minutes in the oven. It will get darker and darker on the outside – thats ok! It’s ready when it is still a little jiggly in the middle, but the outsides like firm and set.
- Let it cool on the benchtop until it can be handled, then refrigerate. I get impatient and ALWAYS have a piece when its a little warm. It will still be a little gooey in the middle when its warm, and that’s ok by me 😀
Storage tips
- Fridge : Keep in an air tight container and refrigerate for up to a week. It may release a little moisture – thats ok, just dab it with a paper towel.
- Freezer: great to freeze in individually wrapped portions!
- Mini cheesecakes: perfect as mini cheesecakes, keep these single serves in the freezer for when the sweet tooth hits.
How many carbs in Keto Burnt Basque Cheesecake?
As you will see in the nutrition panel below, this RKeto Burnt Basque Cheesecake has 4 grams of carbs and 1 gram of fiber per serve, so only 3 grams of net carbs.
This is a luxurious, rich dessert and you could likely get more than 16 serves out of the size of cake it is. You could also easily make 24 mini cheesecakes with the amount of batter that is created!
SAVE KETO Keto Burnt Basque Cheesecake TO PINTEREST FOR LATER
Other Similar Recipes You Might Like
Serve this Keto Burnt Basque Cheesecake with my delicious, simple Keto Berry Coulis for a divine crowd pleasing dessert!
If you’re looking for a cake to impress and fool non-keto eaters, try my Keto Chocolate Sponge Cake, topped with fresh strawberries and cream!
My first cheesecake love was this Keto Ricotta Cheesecake. That lovely ricotta flavour and lemony kick makes this light and fresh.
Keto Burnt Basque Cheesecake
Only 5 ingredients and a little bit of patience delivers this rich, decadent and impressive Keto Burnt Basque Cheesecake. The lovely outside is caramelised and slightly bitter, giving wonderful balance to the creamy and silky smooth inside.
Ingredients
- 6 eggs
- 850 grams cream cheese
- 400 grams cream, full fat
- 180 grams xylitol
- 20 grams coconut flour
Instructions
- Let all the ingredients come to room temperature.
- Preheat the oven to 200 C. Line the base and sides of a 22cm springform cake pan with baking paper, and make sure the sides extend at least 10 cm above the edge (this is a BIG cheesecake).
- In a large food processor, blend the eggs on low speed until uniform.
- Add the cubed cream cheese and blend until completely smooth. Scrape down the sides as required and continue blending until there are no lumpy bits.
- Add the xylitol and keep blending on high speed until mixed through.
- Add the cream and mix for 2 minutes until it is super smooth and glossy.
- Lastly, add the coconut flour and blend for a further minute.
- Pour the mixture into the prepared cake pan.
- Bake for 50 - 65 minutes. It will go very dark - this is normal! It gives the outside a delicious, slightly bitter taste. The middle should remain a little jiggly but the outer edges will look firm and set.
- Let cool in the tin before refrigerating until completely cool and set. It is also amazing eaten slightly still warm before you refrigerate it, although it will be a little wobblier!
Nutrition Information:
Yield: 16 Serving Size: 1 gramsAmount Per Serving: Calories: 297Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 0gCholesterol: 154mgSodium: 206mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 6g
If you enjoyed this recipe, don’t forget to rate and review it or share on social media! ⭐️⭐️⭐️⭐️⭐️
Not sure how to start Keto?
Here’s some resources to help you!
- What is Keto?
- What Can I eat on Keto?
- How Much Should I Eat on Keto?
- What To Expect On Keto
- Ketogenic 21 Day Meal Plans
- Preparing for the Ketogenic Diet EBook
- Understanding Net Carbs and Total Carbs
Jeanette
Wednesday 21st of February 2024
Thank you so much for this recipe. I think this is the best cheesecake I have ever made. Everyone who has tried it falls in love with it. I serve it with your berry coulis recipe, but keep it chunky like a compote. It is my go to dessert when entertaining, as I can make it the day before, and it is so quick and easy to prepare. Thanks again. We love it!
Kate Hayes
Tuesday 5th of April 2022
Superb! You would never know it’s keto.
Di
Saturday 18th of September 2021
Love it! Simple to make and ABSOLUTELY delish. I’ll never make another ‘Normal’ (non keto!) cheesecake again
Rachel
Monday 20th of September 2021
So glad you loved the recipe Di! And thank you for taking the time to share a review x
MercoPotency
Wednesday 28th of July 2021
This is a fantastic post; it's very straightforward and easy to understand. All of your efforts are much appreciated. Thanks!
Craig
Monday 7th of June 2021
This IS the best Cheescake I have ever had :)
Rachel
Tuesday 8th of June 2021
OMG what an honour!! Me too :D glad you enjoyed it