This Keto Burnt Basque Cheesecake is so creamy and rich, and it’s absolutely impossible to mess up. The caramelized top and sides of this low carb cheesecake are unmistakeable.
Ready to become a seriously trendy foodie? Burnt Basque Cheesecake is THE hot new dessert, and you have got to make this keto version!
And yes, it’s supposed to look like that. It’s meant to be cracked and sunken, with a deep brown outer skin. The benefit of this somewhat ugly, plain-looking cheesecake is that you really can’t mess it up.
A cheesecake that you deliberately over-beat and over-bake? That you don’t care about rising and falling and cracking? Sounds kind of crazy, doesn’t it.
But oh my heavens, it is good. Ugly food for the win!
Keto burnt basque cheesecake inspiration
Let’s be clear, you all have my husband, Tim, to thank for this keto cheesecake deliciousness. So let’s all say it together: Thank you, Tim!
He saw a write up in Portland Monthly and shoved the magazine under my nose, asking me to make it keto friendly. The article did not have a recipe, so I did some quick research online.
One look at the ingredients, and I was on board. As it has no crust, Burnt Basque Cheesecake is extremely low carb – a perfect dessert for the keto diet.
I found two conventional recipes that appealed, since they were simple in method, and both made smaller, 6-inch cakes. I took the best tips from both No Recipes and Buttermilk Pantry, while also giving it my own little sugar-free, keto twist.
How to make keto burnt basque cheesecake
Those of you who have struggled with baked cheesecakes in the past are going to love this easy recipe. You can almost do no wrong here, since it’s supposed to be browned and even a little cracked.
That doesn’t mean you don’t still have to watch it in the oven! Here are my tips for getting it right:
- You must line that pan with parchment paper. Lots of parchment, so that there is plenty of paper coming up over the sides of the pan for easy removal.
- I used both Swerve and BochaSweet for a slightly softer filling, but you can used just Swerve if you prefer. It won’t make too much of a difference.
- Blending the mixture in a food processor made it simpler, although I did find I had to constantly scrape down the sides and bottom of the bowl so I didn’t end up with any cream cheese lumps. But a good blender or a mixer will work well too. You don’t have to worry about overbeating this cheesecake!
- Room temperature ingredients, always. How often do I say this? Well you should know by now, it makes for a much smoother filling.
- Jack up that temp to a blistering 450F. Most cheesecake is baked at 300F or so, but this one wants to get all browned on the top. It helps caramelize the natural sugars in the cream cheese and cream.
- Let it come to room temperature after baking, then refrigerate for a few hours for that super dense, creamy quality.
Can you make burnt basque cheesecake ahead?
This is a perfect keto cheesecake for making a day in advance, because of its unique dense quality. I honestly think I enjoyed it more the second day.
Wrap the cheesecake up tightly, and it’s good for up to 4 or 5 days in the fridge. Store any leftovers wrapped up tightly as well.
How to serve keto burnt basque cheesecake?
This is a glorious cheesecake on its own or served with a few fresh berries. I also made some of my Keto Caramel Sauce and drizzled that over a slice.
It would also be fantastic with some keto fudge sauce, or this amazing pecan praline sauce. Man, I wish I’d thought of that at the time!
Ready to make some delicious Keto Burnt Basque Cheesecake?
Also be sure to check out all the best keto cheesecake recipes here. You’re sure to find something you love!
Burnt Basque Cheesecake
Equipment
Ingredients
- 16 ounces (453.59 g) cream cheese, softened
- 1/3 cup (60.67 g) powdered Swerve Sweetener
- 1/3 cup (63.6 g) BochaSweet, (can do additional Swerve)
- 3 large eggs, room temperature
- 1/3 cup (79.33 g) heavy cream, room temperature
- 1 tsp vanilla extract
- 1 1/2 tbsp coconut flour
Instructions
- Preheat the oven to 450F and line a 6-inch cake pan with parchment paper so that the parchment sticks up above the sides of the pan.
- Place the cream cheese and sweeteners in a food processor and blend until well combined. Add the eggs, one at a time, and blend until smooth. Scrape down the sides and bottom of the food processor as needed.
- Add the heavy cream and vanilla and blend until smooth, then add the coconut flour and blend until combined. Again be sure to scrape the bottom and sides of the food processor bowl so there are not unblended chunks.
- Pour the mixture into the prepared pan and smooth the top. Bake 40 to 45 minutes, until the top is a rich golden brown and the center just jiggles slightly.
- Remove and let cool 1 hour, then transfer to the fridge until completely chilled, about 2 more hours.
- Remove from the pan by lifting out with the parchment edges.
Video
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I forgot to mention I mixed in my vitamix blender and it worked fine. I added the HWC first then the cream cheese to get it going.
I made this in a 7″ springform. I thought it would take less time but took more. Maybe my oven….It got a little more brown than in your photo AND was very jiggly all over so I turned down the oven to 350 and did an extra 5 minutes. Currently cooling on the counter.
I can hardly wait to taste it. Thanks for sharing this recipe!
This is my fav pre keto dessert and by gr the best keto dessert. I need help making it into single serving cupcakes size. How long to bake for do you think? Thanks!
I honestly cannot tell you since I didn’t bake mine that way. I’d start at 15 minutes and check on it every few minutes after that.
Hi Carolyn,have you ever used oat fiber instead of coconut flour in a cheesecake for more structure? Would it be Ok since it is only 1 1/2 tablespoons?
It wouldn’t give it any more structure than coconut flour. But you’re welcome to make that sub if you wish!
I have always LOVED a nicely browned cheesecake! So glad to know I’m finally not alone! So delightful! Love that it’s KETO!
I LOVE cheesecake. So awesome to have a keto version to make. Thank you! This is so good.
This looks absolutely amazing! Can’t wait to try it!
Hello, Thank you for the AMAZING recipe. I think this just became my favorite cheesecake recipe. I used the golden lakanto monkfruit instead of bochasweet since that was all that I had.
I divided the mixture into a cupcake pan with a cupcake liner, to help myself control portion. 450 degree but just shorter time, about 20min.
It came out perfect, thank you!
So glad you liked it!
I have made this recipe for the 2nd time because I love it so much. I didn’t have a 6″ springform pan so I used a 9″X 5″ loaf pan and I am very pleased with the result and it is easier to fit into the fridge. Using a convection oven, the cheesecake was done in 35 minutes. Thank you Carolyn!!!!
So easy and delicious!
I had to wait until my 6″ Fat Daddio’s pan showed up since finding a 6″x 4″ in stores was impossible, but it’s in the oven now! I hope my parchment paper doesn’t burst into flames since it’s only rated for 425° and below. Very easy to make if you have a couple free hours on hand (which I did this morning). It’s “burning” beautifully.
Can i use monk fruit blend with erythritol in place of all sweeteners used in your recipe?
I don’t know, I haven’t tried it. Likely yes but unless I test it myself…
Hi Carolyn,
The recipe calls for 1/3 cup of powdered Swerve and 1/3cup of Bocha sweet. I do not have Bocha. I have powdered Swerve. You stated that we can use additional Swerve. Is it additional powdered or granulated Swerve?
Either works!
Caroline,
Thank you, thank you, thank you! I now have an adequate low carb substitute for Junior’s cheesecake! I only had 1 bar of cream cheese so made 1/2 recipe. I added 1.5 tsp each of dried lemon & dried orange zests and baked in muffin cups with paper baking liners. 10 to 12 minutes in the oven for a muffin tin holding about 1/4 cup each, and watch CAREFULLY after the first 10 minutes. Served with blueberries & OMG! Tastes (does not look) like Lindy’s cheesecake with no crust. Each one comes to about 2/3 of one of the servings as measured , think 1/12 of the cake instead of 1/8. Because they are individual cups, still feels like a full portion????
Very good & easy!!
Hi Carolyn,
Do you think I can use erythritol as I am unable to find swerve or BochaSweet where I am. Thank you!
Yes you can use plain erythritol.