Table of Contents
Introduction
Hey there, my fabulous food lovers! Today, we’re diving fork-first into a dessert that’s rich, creamy, and shockingly low in carbs: the Creamy Keto Burnt Cheesecake (Basque-Style, Gluten-Free & Low Carb)! Imagine a dessert that feels like a warm hug on a plate, with a luscious, custard-like center and a caramelized, almost brûléed top — all without the sugar crash. Whether you’re planning a cozy night in or dazzling friends at your next gathering, this indulgent treat is about to become your new keto go-to.
Inspired by the beloved Basque tarta de queso from northern Spain, this version stays true to its roots — crustless, rustic, and boldly baked at high heat — while skipping the traditional carbs and sugar. The result? A creamy, satisfying cheesecake that’s low in guilt but high in flavor. No water bath, no complicated steps, and absolutely no crust. Just a simple, elegant dessert made with whole ingredients and a few smart keto swaps.
Basque cheesecake has earned its reputation as a showstopping dessert, and now it’s more versatile than ever. Serve it warm for melt-in-your-mouth goodness, chilled for a firmer bite, or at room temperature with a dollop of whipped cream or a few berries. It’s perfect for dinner parties, holidays, or as a treat-yourself moment on a regular Tuesday.
Coming up next, I’ll walk you through every detail of making your very own keto Basque cheesecake — from budget-friendly tips and ingredient swaps to step-by-step baking guidance and keto garnish ideas. Grab your whisk and let’s turn this delicious dream into reality!
Budget Information
One of the many surprising perks of this Keto Basque Cheesecake is that it’s indulgent without being overly expensive — especially considering it uses fewer ingredients than traditional cheesecakes. Here’s a rough cost breakdown (based on average U.S. grocery store prices):
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Introduction
Hey there, my fabulous food lovers! Today, we’re diving fork-first into a dessert that’s rich, creamy, and shockingly low in carbs: the Creamy Keto Burnt Cheesecake (Basque-Style, Gluten-Free & Low Carb)! Imagine a dessert that feels like a warm hug on a plate, with a luscious, custard-like center and a caramelized, almost brûléed top — all without the sugar crash. Whether you’re planning a cozy night in or dazzling friends at your next gathering, this indulgent treat is about to become your new keto go-to.
Inspired by the beloved Basque tarta de queso from northern Spain, this version stays true to its roots — crustless, rustic, and boldly baked at high heat — while skipping the traditional carbs and sugar. The result? A creamy, satisfying cheesecake that’s low in guilt but high in flavor. No water bath, no complicated steps, and absolutely no crust. Just a simple, elegant dessert made with whole ingredients and a few smart keto swaps.
Basque cheesecake has earned its reputation as a showstopping dessert, and now it’s more versatile than ever. Serve it warm for melt-in-your-mouth goodness, chilled for a firmer bite, or at room temperature with a dollop of whipped cream or a few berries. It’s perfect for dinner parties, holidays, or as a treat-yourself moment on a regular Tuesday.
Coming up next, I’ll walk you through every detail of making your very own keto Basque cheesecake — from budget-friendly tips and ingredient swaps to step-by-step baking guidance and keto garnish ideas. Grab your whisk and let’s turn this delicious dream into reality!
Budget Information
One of the many surprising perks of this Keto Basque Cheesecake is that it’s indulgent without being overly expensive — especially considering it uses fewer ingredients than traditional cheesecakes. Here’s a rough cost breakdown (based on average U.S. grocery store prices):
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Cream Cheese (500g / ~18 oz): $3.00
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Heavy Cream (250ml / 1 cup): $1.50
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Keto Sweetener (100g allulose or erythritol): $2.50
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Eggs (2 large): $0.50
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Almond Flour (25g / ~3 tbsp): $0.60
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Vanilla Extract (2 tsp): $0.75
Estimated Total: $8.85
That’s just over $1 per slice if you cut it into 8 servings — not bad for a low-carb, gluten-free dessert that tastes like it came from a fancy bakery!
Why This Recipe Works
Now, let’s chat about what makes this Easy Basque Cheesecake such a winner! First and foremost, it’s foolproof. Even if you’re a novice baker, the straightforward method guarantees a delicious result as long as you follow the steps carefully. The combination of cream cheese and heavy cream gives it that luxurious, creamy texture that we all crave in a cheesecake, elevated by a touch of flour just to help bind it together.
Moreover, it’s flexible. Feel free to put your spin on it – swap the vanilla for a hint of citrus zest or embellish it with berries on top once it’s cooled. The flavor payoff is fabulous! The high-temperature bake creates that delightful charred flavor which perfectly complements the sweetness of the interior. Plus, it’s gluten-free if you use alternative flours, allowing more dessert lovers to enjoy its delights. With this cheesecake, you can enjoy mouthwatering comfort food that checks all the boxes!
Ingredients + Optional Substitutions
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Cream Cheese (500g / ~18 oz)
Use full-fat cream cheese for best keto results. -
Heavy Cream (250ml / ~1 cup)
Stick with heavy cream—rich in fat, low in carbs. -
Sweetener (Low-Carb Alternative to 100g Sugar)
Use 80–100g of a keto-friendly sweetener like:-
Erythritol (e.g., Swerve or Lakanto)
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Allulose (best for caramelizing and smooth texture)
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Monk fruit + erythritol blend
💡 Avoid stevia alone—it can turn bitter when baked.
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Eggs (2 large)
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Almond Flour
Use ~25g (3 tbsp) finely ground almond flour
💡 You could also try coconut flour, but use only ~10g (1 tbsp) due to its absorbency. -
Vanilla Extract (2 tsp)
Stick with vanilla, or use almond extract for variation.
Optional Keto Garnishes
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Fresh berries (use sparingly: raspberries or blackberries are lowest in carbs)
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Unsweetened whipped cream (add a touch of sweetener + vanilla)
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Shaved 85–90% dark chocolate or sugar-free chocolate chips
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Dusting of powdered erythritol (like Swerve confectioners)
Equipment
Before we dive into the step-by-step baking instructions, let’s gather our tools!
- 8-inch round cake pan or springform pan
- Parchment paper
- Electric mixer or stand mixer
- Mixing bowls (medium and large)
- Rubber spatula
- Measuring cups and spoons
- Sifter (for the flour)
- Oven mitts
Having the right equipment makes the process smooth and enjoyable, so let’s get everything ready to create our scrumptious masterpiece!
Step-by-Step Instructions
Yield: 8–10 slices
1. Prepare the Pan
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Lightly butter an 8-inch round cake or springform pan with about 1 tsp softened butter.
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Press in a large sheet of parchment paper, ensuring it comes up the sides with some overhang. Don’t worry if it creases — this adds to the rustic Basque look.
2. Preheat the Oven
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Preheat your oven to 400°F (200°C).
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This high temp is crucial for that deeply golden, nearly burnt top while keeping the inside creamy and soft.
3. Beat the Cream Cheese
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In a large mixing bowl, add 500g full-fat cream cheese.
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Beat using a hand mixer or stand mixer for 1–2 minutes, until completely smooth with no lumps.
4. Add Sweetener + Vanilla
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Add 80–100g keto-friendly sweetener (like allulose or erythritol) and 2 tsp vanilla extract.
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Beat for another minute until fully combined and slightly fluffy.
5. Add Eggs
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Add 2 large eggs, one at a time, beating well after each addition.
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Make sure they’re fully incorporated before moving on to keep the batter smooth and airy.
6. Pour in Heavy Cream
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With the mixer on low, slowly drizzle in 250ml (1 cup) heavy cream.
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Mix for about 1 minute until silky and well combined. Scrape the sides as needed.
7. Add Almond Flour
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Sift in 25g (~3 tbsp) finely ground almond flour (or 10g coconut flour if using that).
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Gently fold it into the batter with a spatula until just combined.
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💡 Avoid over-mixing — this ensures a light, creamy texture.
8. Transfer and Smooth
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Pour the cheesecake batter into your prepared pan.
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Smooth the top with a spatula and give the pan a gentle tap on the counter to pop air bubbles.
9. Bake
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Bake in your preheated oven for 45 to 50 minutes.
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The top should look deeply browned (even slightly burnt — that’s good!) and the center should still jiggle.
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⚠️ Don’t overbake — it will firm up as it cools.
10. Cool and Set
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Let the cheesecake cool in the pan for 1 hour at room temp.
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Then, lift it out gently using the parchment and let it cool for another hour.
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Chill in the fridge for at least 4 hours (preferably overnight) for best texture.
Yield: 8–10 slices
Prep Time: 20 minutes
Bake Time: 45–50 minutes
Total Time: ~1 hour 10 minutes + coolingNutritional Facts
This cream cheese delight is incredibly indulgent but totally worth it! Here’s a breakdown of the nutrition per serving (approximately 8 servings):
Nutrient Amount (Approx.) Calories 320 kcal Fat 31g └ Saturated Fat 18g Protein 6g Total Carbs 4.5g └ Fiber 0.7g └ Net Carbs 3.8g Sugar <1g (natural, from cream/eggs) Sodium 190mg Dietary Tags:
- Gluten-Free (if using gluten-free flour)
- Vegetarian
- Keto
- Simple Ingredients
Storage and Reheating Tips
After indulging in your Easy Basque Cheesecake, here’s how to store any leftovers (if there are any!):
- Refrigeration: Store your cheesecake in an airtight container in the fridge. It will remain fresh for up to 3 days.
- Freezing: Yes, you can freeze your cheesecake! Wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. It’ll keep for up to 2 months. Allow it to thaw overnight in the fridge before serving, as this helps keep its texture intact.
Reheating:
Though this cheesecake is delightful cold, if you prefer it warm or at room temperature:
- Microwave: Heat a slice in the microwave for 10-15 seconds.
- Oven: Reheat in an oven set to 300°F (150°C) for about 10 minutes to preserve its creaminess and avoid drying out.
Serving Suggestions
Ready to serve this scrumptious Easy Basque Cheesecake? Here are some fabulous ideas for presentation:
- Serve at Room Temperature: For the best flavor, slice and serve your cheesecake once it’s cooled. It’s delicious on its own!
- Fresh Berries: Top with fresh berries for a pop of color and added sweetness. Strawberries and raspberries work wonderfully!
- Dust with Powdered Sugar: A light sprinkle adds a touch of elegance and sweetness.
- Drizzle Caramel Sauce: For those who love a bit more indulgence, a caramel drizzle takes this cheesecake over the top!
Pair this cheesecake with a cup of rich coffee, tea, or a sweet dessert wine for a delightful experience that’s perfect for gatherings or a cozy night in!
Reader Tips or Helpful Notes
As you embark on your cheesecake adventure, here are 10 tips to inspire and assist:
- Cream Cheese Softness: Always ensure your cream cheese is at room temperature; this helps achieve a smoother batter.
- Whipping the Heavy Cream: Don’t skip the step of incorporating the heavy cream slowly; it enhances the cheesecake’s lightness.
- Flavor Variations: Feel free to use different extracts, such as almond or coconut, to change up the flavor profile.
- Preventing Cracks: To avoid cracks, gradually bring the cheesecake to room temperature by slightly opening the oven at the end of baking.
- Fresh Ingredients: Using fresh vanilla beans can elevate the flavor, but pure vanilla extract works just as magically.
- Avoiding Overmixing: Be careful not to overmix after adding the flour; it can toughen the texture.
- Baking on a Sheet: Always place your cheesecake pan on a baking sheet to catch any drips and provide stability.
- Cool Gradually: Let the cheesecake cool in the oven with the door cracked to gradually adjust to room temperature.
- Use a Hot Knife: When slicing, run your knife under hot water, dry it, then cut to achieve neat slices.
- Experiment with Toppings: Don’t hesitate to try out different toppings, such as whipped cream or chocolate ganache, to match your mood!
Recipe FAQs
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What makes Basque cheesecake different from regular cheesecake?
- The Basque cheesecake has no crust and is intentionally burnt on top, providing a unique texture and flavor that sets it apart from traditional cheesecakes.
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How do you know when the cheesecake is done?
- Look for a golden brown top and a slightly jiggly center; it will firm up as it cools.
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Can I freeze leftover cheesecake?
- Absolutely! Just make sure to wrap it tightly in plastic wrap before freezing, and let it thaw in the fridge overnight when ready to serve.
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What is the best way to serve Basque cheesecake?
- It can be enjoyed at room temperature and pairs beautifully with fresh berries or a drizzle of caramel sauce for extra flair!
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Is this cheesecake gluten-free?
- Yes, if you substitute the all-purpose flour with a gluten-free flour blend, this cheesecake can be gluten-free.
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Can I make it ahead of time?
- Yes! It can be made a day or two in advance, allowing the flavors to meld and improving its texture.
Conclusion
And there you have it, my sweet-toothed pals! The Easy Basque Cheesecake is your ticket to a delightful dessert that’s as effortless to make as it is delicious. So what are you waiting for? Grab your ingredients and indulge in this heavenly treat! I can’t wait to see your mouthwatering creations — be sure to snap a pic and share it with me on social media!
Have fun baking, leave a review, ask any questions, or let me know how your cheesecake turned out in the comments below. Don’t forget to share this recipe with your friends who need a little cozy comfort in their lives! Happy baking!
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