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.
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!
Keto Burnt Basque Cheesecake https://aussieketoqueen.com/keto-burnt-basque-cheesecake/ May 1, 2021