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!
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.