Keto Basque Burnt Cheesecake Recipe
Ingredients:
- 2 cups (16 oz) cream cheese, softened
- 1 cup heavy cream
- 1/4 cup powdered erythritol (or sweetener of choice, adjust to taste)
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp lemon juice (optional, for extra flavor)
- 1/4 cup almond flour (optional, for slight texture, can be omitted for a firmer crustless cheesecake)
Instructions:
- Prepare the pan: Preheat your oven to 400°F (200°C). Line a 7-inch springform pan with parchment paper, making sure it goes up the sides of the pan as the cheesecake will rise during baking.
- Mix the batter: In a large bowl, combine the softened cream cheese and erythritol. Beat with an electric mixer until smooth. Add in the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract, lemon juice, and heavy cream. If using almond flour, fold it into the batter until fully incorporated.
- Bake: Pour the cheesecake batter into the prepared pan. Bake in the preheated oven for about 50-60 minutes, or until the top is deeply browned (almost charred) and the center is still slightly jiggly. The cheesecake will firm up as it cools.
- Cool: Allow the cheesecake to cool in the pan at room temperature for about 30 minutes, then refrigerate it for at least 4 hours, or overnight, to let it fully set.
- Serve: Once fully chilled, remove from the springform pan and discard the parchment paper. Slice and enjoy your keto-friendly Basque burnt cheesecake!
Tips:
- If you want a firmer texture, you can skip the heavy cream and use a little less almond flour.
- You can use any keto sweetener you prefer, just adjust the amount to suit your taste.
Enjoy this decadent dessert while keeping your carbs low!
