Ingredients
- Cream Cheese: 16 oz (450g), softened
- Erythritol: 1 cup (200g) or another keto-friendly sweetener
- Eggs: 4 large
- Heavy Cream: 1 cup (240ml)
- Almond Flour: 2 tbsp (optional for texture)
- Vanilla Extract: 1 tsp
- Salt: A pinch
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a 9-inch (23cm) springform pan with parchment paper, ensuring it comes up the sides, as the cheesecake will rise and then fall.
- Prepare the Batter:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the erythritol and continue beating until well combined.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Pour in the heavy cream, and add the vanilla extract and a pinch of salt. Mix until smooth.
- If using almond flour, gently fold it into the mixture.
- Bake:
- Pour the batter into the prepared springform pan.
- Bake in the preheated oven for about 45-50 minutes, or until the top is deeply golden brown and the center is still slightly jiggly. The cake will look burnt, which is the signature look of this cheesecake.
- Cool and Chill:
- Remove the cheesecake from the oven and let it cool in the pan. It will deflate and form a rustic, cracked top.
- Once cooled, transfer the cheesecake to the refrigerator to chill for at least 4 hours, or overnight for best results.
- Serve:
- Slice and enjoy your keto-friendly Basque burnt cheesecake!
Tips
- Sweetener: You can adjust the amount of sweetener to your taste. Some keto-friendly options include monk fruit sweetener, stevia, or a blend.
- Texture: The almond flour is optional and adds a slight texture, making the cheesecake a bit more substantial.
- Storage: Store any leftovers in the refrigerator for up to a week.
