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This high-protein Basque cheesecake made with cottage cheese is rich, creamy, and packed with 15g of protein per slice.

Introduction

Hey foodie fam! 😎✨ Today we’re diving fork-first into a dessert that’s basically cheating the system — say hello to the Creamy Keto Burnt Cheesecake (Basque-Style, Gluten-Free & Low Carb)! Imagine biting into a custardy, melt-in-your-mouth center topped with that gorgeous caramelized, almost brûléed crust — all the indulgence, none of the sugar crash 🍰💖. Whether you’re planning a chill night in, treating your squad, or flexing at your next dinner party, this cheesecake is about to become your ultimate keto BFF.

This dreamy creation takes inspo from the iconic Basque tarta de queso from northern Spain. It’s rustic, crustless, and baked high and bold — keeping the drama without the carbs and sugar. No water bath, no complicated steps, just a creamy, elegant dessert made with real, whole ingredients and a few smart keto swaps. Seriously, it’s as easy as it is jaw-dropping.

Basque cheesecake is famous for a reason — it’s showstopping, versatile, and totally mood-lifting. Serve it warm for ooey-gooey comfort, chilled for a firmer bite, or room-temp with a dollop of whipped cream or a few berries 🍓. Perfect for holidays, dinner parties, or just treating yourself on a random Tuesday when you need a little extra happiness.

Stick around, because I’m spilling all the tea next: step-by-step baking tips, budget-friendly ingredient swaps, and keto garnish inspo to make your cheesecake look as good as it tastes. Grab your whisk, preheat that oven, and let’s turn this dreamy dessert fantasy 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):

• Cream Cheese (500g / ~18 oz): $3.00

• Heavy Cream (250ml / 1 cup): $1.50

• Keto Sweetener (100g allulose or erythritol): $2.50

• Eggs (2 large): $0.50

• Almond Flour (25g / ~3 tbsp): $0.60

• 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

Let’s spill the tea on why this Easy Basque Cheesecake is basically a cheat code for dessert lovers 😎🍰. First up: it’s foolproof. Even if baking isn’t your thing, the simple method guarantees a dreamy, creamy result — just follow the steps and you’re golden. The magic combo of cream cheese and heavy cream gives it that ultra-luxurious, custardy texture we all secretly crave, with a tiny touch of flour to hold it all together.

Next? It’s totally flexible. Want a twist? Swap vanilla for a hint of citrus zest, or throw on some berries once it’s cooled for that extra chef’s kiss vibe 🍓💖. Baking it at high heat gives you that signature charred top that’s slightly caramelized and perfectly balances the sweet, creamy interior. Bonus: it’s gluten-free if you swap in alternative flours, so more people can get in on this indulgence.

In short? This cheesecake hits all the right notes — creamy, dreamy, comforting, and straight-up delicious. Basically, it’s dessert goals, unlocked. 🥄

Ingredients + Optional Substitutions

Ingredients + Substitutions

Cream Cheese (250g / ~9 oz)
➡️ Reduced from 500g to 250g — we’ll balance it with cottage cheese for a lighter, higher-protein mix.

Cottage Cheese (250g / ~9 oz)
Use 2%–4% small curd cottage cheese. Blend it smooth before adding — this boosts protein and keeps texture silky.

Greek Yogurt or Skyr (100g / ~⅓ cup) (optional but excellent)
Adds even more protein + a little tang. You can sub this for some of the heavy cream if you want to cut fat.

Heavy Cream (150ml / ~⅔ cup)
Still keeps it rich, but we lower it a bit since cottage cheese adds moisture.

Sweetener (80–100g)
Stick with keto-friendly ones:

• Allulose for smoothness

• Monk fruit blend for more sweetness
  💡 Avoid stevia alone — still bitter when baked.

Eggs (2 large)

Vanilla Extract (2 tsp)

Almond Flour (25g / 3 tbsp)
Same as before — helps with texture.
Option: swap for 10g (1 tbsp) coconut flour if you prefer denser structure.

Pinch of Salt (balances the dairy and enhances flavor)

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Optional Garnishes

• Fresh raspberries or blackberries

• A drizzle of protein yogurt or sugar-free whipped cream

• Dark chocolate shavings (85–90%)

• Dusting of powdered erythritol

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. Prep the Pan
Butter and line an 8-inch springform or round cake pan with parchment paper (with overhang). Rustic folds are welcome!

2. Preheat Oven
400°F (200°C) — that signature Basque “burnt” top needs high heat.

3. Blend the Cottage Cheese
In a blender or food processor, blend 250g cottage cheese until completely smooth and creamy. No lumps!

4. Beat the Cream Cheese + Cottage Cheese
In a large bowl, combine the 250g cream cheese and your blended cottage cheese.
Beat for 1–2 minutes until silky and uniform.

5. Add Sweetener + Vanilla + Salt
Mix in sweetener, 2 tsp vanilla extract, and a pinch of salt. Beat until light and fluffy.

6. Add Eggs
Beat in eggs one at a time, fully incorporating each before the next.

7. Add Cream (and Greek Yogurt if using)
On low speed, drizzle in 150ml heavy cream (and Greek yogurt if using).
Mix until smooth, scraping down sides.

8. Add Almond Flour
Gently fold in 25g almond flour until just combined. Don’t overmix.

9. Pour + Bake
Pour the batter into your pan, smooth the top, and tap once on the counter to release bubbles.
Bake 45–50 minutes, until the top is dark golden and the center still jiggles slightly.

10. Cool + Chill
Cool in the pan 1 hour, then lift out with the parchment.
Cool another hour at room temp, then refrigerate at least 4 hours or overnight.

Cook Time

Yield: 8–10 slices
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Total Time: ~1 hour + cooling

Nutritional Facts

This high-protein cheesecake is creamy, light, and totally satisfying — the perfect balance of indulgence and nutrition! Here’s the breakdown per serving (approximately 8 slices):

Dietary Tags:

• Gluten-Free (if using gluten-free flour)
• Vegetarian
• Keto
• Simple Ingredients

Storage and Reheating Tips

So, you’ve devoured most of your Easy Basque Cheesecake… but what about the leftovers (if there are any 😉)? Here’s the lowdown:

Refrigeration: Pop your cheesecake in an airtight container and stash it in the fridge. It’ll stay fresh and creamy for up to 3 days — perfect for sneaky second helpings.

Freezing: Yup, this cheesecake can chill in the freezer too! Wrap it snug in plastic wrap or foil, then slide it into a freezer-safe container. It’ll last for up to 2 months, making it a dessert lifesaver for busy days. When you’re ready to enjoy, let it thaw overnight in the fridge — this keeps it perfectly creamy and custardy, just like fresh 🥄✨.

Reheating Tips 🔥🍰

Sure, this Basque Cheesecake is amazing straight from the fridge, but sometimes we just need it warm… and yes, it’s totally doable 😎.

Microwave: Heat a slice for 10–15 seconds — quick, easy, and ready to devour.

Oven: Want that cozy, just-baked vibe? Pop it in a 300°F (150°C) oven for about 10 minutes. This keeps it creamy AF without drying it out 🥄✨.

Serving Suggestions

Time to show off your Easy Basque Cheesecake in all its glory! Here are some fab ways to make it look as amazing as it tastes 😎:

Serve at Room Temp: Slice once it’s cooled for the ultimate flavor — it’s delicious all on its own!

Fresh Berries: Add a pop of color and natural sweetness 🍓. Strawberries, raspberries, or a mix of both = instant glow-up.

Dust with Powdered Sugar: A light sprinkle adds a cute, elegant touch that screams dessert goals. ✨

Drizzle Caramel Sauce: For max indulgence, caramel makes every bite extra dreamy 💖.

Pair with a cup of rich coffee, tea, or even a sweet dessert wine for a full-on cozy vibe — perfect for dinner parties, holiday gatherings, or just treating yourself on a chill night in 🥄.

Reader Tips or Helpful Notes

As you embark on your cheesecake adventure, here are 10 tips to inspire and assist:

1. Cream Cheese Softness: Always ensure your cream cheese is at room temperature; this helps achieve a smoother batter.
2. Whipping the Heavy Cream: Don’t skip the step of incorporating the heavy cream slowly; it enhances the cheesecake’s lightness.
3. Flavor Variations: Feel free to use different extracts, such as almond or coconut, to change up the flavor profile.
4. Preventing Cracks: To avoid cracks, gradually bring the cheesecake to room temperature by slightly opening the oven at the end of baking.
5. Fresh Ingredients: Using fresh vanilla beans can elevate the flavor, but pure vanilla extract works just as magically.
6. Avoiding Overmixing: Be careful not to overmix after adding the flour; it can toughen the texture.
7. Baking on a Sheet: Always place your cheesecake pan on a baking sheet to catch any drips and provide stability.
8. Cool Gradually: Let the cheesecake cool in the oven with the door cracked to gradually adjust to room temperature.
9. Use a Hot Knife: When slicing, run your knife under hot water, dry it, then cut to achieve neat slices.
10. Experiment with Toppings: Don’t hesitate to try out different toppings, such as whipped cream or chocolate ganache, to match your mood!

Recipe FAQs

1. 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.

2. 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.

3. 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.

4. 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!

5. 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.

6. 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 just like that, your Easy Basque Cheesecake adventure is complete, my sweet-toothed pals 😎💖. Effortless, creamy, and totally indulgent — this dessert is basically a glow-up for your taste buds. So… what are you waiting for? Grab your ingredients, preheat that oven, and let’s make some magic happen!

I can’t wait to see your creations — snap a pic and tag me on socials so we can drool together 🍓🥄. Have fun baking, leave a review, ask questions, or just gush about your cheesecake in the comments. And don’t forget to share this recipe with your friends who could use a little cozy comfort in their lives.

Happy baking, legends! ✨

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