HOW TO MAKE KETO BASQUE BURNT CHEESECAKE - SMOOTH, CREAMY, RICH CHEESE FLAVOR WITH NO EQUIPMENT !

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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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This Keto Basque Burnt Cheesecake is remarkably easy and quick to make. It is creamy on the inside and caramelized on the outside. The rich dark top is actually achieved by baking at a high temperature within a shorter baking time.

The recipe can be viewed and printed at this link;

[Total Servings = 6]
NUTRITION INFO PER SERVING
Total Carb = 2.4 g
Dietary Fiber = 0
Net Carb = 2.4 g
Calories = 287
Total Fat = 28.7 g
Protein = 6.1 g

INGREDIENTS
Cream Cheese (room temperature) = 400 g / 1 2/3 cups (Note: I used Philadelphia Cream Cheese. It's best to use good quality cream cheese as it is after all, the star of the cake.)
Eggs (room temperature) = 2 large
Whipping or Heavy Cream (room temperature) = 220 ml / 1 cup
Allulose = 80 g / 5 1/2 tbsp (Note: This is mildly sweet so you can adjust accordingly. You can also use any other Keto friendly sweetener)
Salt = 1 g
Vanilla extract = 1 tsp

DIRECTIONS
1. Preheat the oven at 428 F or 200 C. It's best to preheat the oven longer around 20 to 30 minutes so that it is hot enough. The burnt texture is created by the high temperature and shorter baking time.
2. In the video, I used a 6 inch or 15 cm round pan with 3" height. If you use a bigger pan, you need to increase the recipe. Roughly line with parchment paper and cut off any excess then set aside. If your pan is lower, then you may need to make the parchment paper higher to withstand the rise.
3. It's important to bring the cream cheese, eggs and whipping cream to room temperature so that they blend together easily creating a smoother batter.
4. In a small bowl, lightly beat the eggs, salt and vanilla extract then set aside.
5. In a bigger bowl, add the cream cheese and use a spatula to mix until smooth.
6. Add the sweetener and mix until smooth and creamy.
7. Add half the egg mixture and use a handheld whisk to mix until combined.
8. Add the balance of the egg mixture and whisk until well combined.
9. Add the whipping cream and whisk until smooth and creamy.
10. Strain the batter into the pan to prevent any lumps.
11. Bake at the middle rack with top, bottom heat and fan for about 20 to 30 mins. If you only have a conventional oven with regular bake option, then bring the rack higher as heat rises so the upper oven will be hotter. However, if your oven is top heating, make sure that the parchment paper is not touching the heating element to prevent any burning. As all ovens are different, pay attention to the darkening of the top. Rotate the pan midway to ensure even browning. If the top is not darkening fast enough, you may have to give up on the color as you can't keep on baking. Sometimes, you may have to reduce the temperature if the top is burning too fast. So, you need to adapt to the situation as every oven is different.
12. Once the top is dark enough, immediately remove the pan. If you wish to have a darker top, just switch to the top heat for a little while before removing the pan. After removing the pan, just give it a jiggle and if the cake is wobbly, then it is done. The texture will firm up as it cools.
13. Do not over bake the cake after 30 mins even if the top is not dark enough as the texture of the cake will be affected.
14. During baking, the cake will rise but will sink down after some time.
15. Whether you prefer a creamy texture or a creamy texture with an oozy raw center or a firmer texture like regular cheesecake, it basically boils down to the baking time. For a creamy texture, bake it at the normal time around 30 mins. For a creamy with an oozy raw center, bake it at a lesser amount of time around 20 mins. And for a firmer texture, bake it a bit longer than the normal time of 30 mins.
15. Let the cake cool down to room temperature before chilling in the fridge for a few hours or overnight.
16. If you prefer a softer texture with a custard-like filling, take out the cheesecake from the fridge for about 15 to 30 minutes before serving. This will also bring out the flavor of the cream cheese better. But if you prefer a firm texture, then serve it cold.

[lowcarbrecipeideas]

Please see the description box below the video (click down arrow on the right hand side, beside the video title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !

[Zhayl]

Made this for my birthday yesterday, and it’s my first time making this. It was soooo delicious and nobody notice it’s low carb. Thanks for the recipe :)

[gnauuff]

It's mine! It's mine!!! Thank you for sharing this recipe. Merry Christmas to everyone!!

[KetoFusion]

After straining the batter, it should be very silky. Superb!

[shoola]

Omg! I tried this recipe and it turned out really really good and delicious! Even though my batter was more on the thin side- it baked well! Thank you for this video all the small details!

[yarob]

I tried it, absolutely recommended, very very very delicious. Thank you for this recipe

[paulhumphries]

Great recipe..cooked mine in the Airfryer..

[mooncrysta]

Made this the other day, used half and half and it turned out good even tho my batter wasn't supper smooth 😂.

The flavor is like flan, the burnt part caramelized and it tasted so good! The cheesiness of the cake itself was so subtle even though it's pure cheese. That's to my liking, actually. It almost tastes like flan, really.

[juangala]

I made this today for my birthday. We all love it. Thank you for sharing this recipe 🙏 😊

[ulisesmora]

Wow!!all your recipes are an art, and so delicious, no one like you, thanks for sharing this recipe, cheers!!

[joannetan]

Explained so clear in details, thanks a lot. Love it!

[mst]

I hv used Mascarpone it come out delicious 😋. Thanks for the receipe and the good work on your channel🥰

[mog-gyveroneill]

I've made many of these, I'm addicted!

[judemustard]

Thank you for sharing this recipe and the baking tips. I tried this out today and it was a complete hit! People were taking second and third helpings :):)
Some modifications I made (just because the packets came in these sizes):
500g cream cheese
200ml whipping cream
50g Lakanto + 70g allulose
added 2 tbsp almond flour
Needed to bake for around 45mins (25mins at 200deg C then 20 mins at 250 degC) in my very basic/cheap oven to get it to darken and set but still came out with a gooey centre (my recipe probably had too much volume for a 6 inch cake tin)

[jenniferjes]

Great, I love cheese cake. This will be delicious, thank you.

[sabinamock]

Wanted to let you know I made this cake for Christmas. Came out very good and delicious. Thank you and happy Holidays.

[jolandabon]

Wow wow 😍 thank you so much. He is delicious ❤

[putnutskitchen]

It is vastly different from my recipe here on my channel but seems as if it would be very creamy, and no crust, either... Might hafta try it...

[mummybunny]

Great recipe! I needed 120g of Allulose to satisfy my family 😂. They couldn’t tell it was Keto. Didn’t have a round pan so I used a rectangular pan and cut the cake into triangles.

[angelenetan]

Hi, tried out the recipe and my family loves it. They love the creamy texture and richness of this cheesecake. Thank you for sharing. Do you have any chocolate version? My kids are fans of chocolate so would like to try a chocolate basque cheesecake for them.