A rich, creamy, caramelized-edge cheesecake that’s completely crustless and keto-friendly. This version delivers the signature burnt top and custardy interior while keeping carbs low and flavor high.

Why You’ll Love This Recipe

This Keto Basque Burnt Cheesecake is incredibly simple, requires no crust, and uses minimal ingredients. It bakes at a high temperature for that iconic “burnt” appearance while staying silky inside. It’s perfect for low-carb lifestyles and impressive enough for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups (16 oz) cream cheese, softened
• 1 cup heavy cream
• 1/4 cup powdered erythritol (or keto sweetener of choice, adjusted to taste)
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp lemon juice (optional, for brightness)
• 1/4 cup almond flour (optional, adds slight texture)

Directions

1. Preheat the oven to 400°F (200°C). Line a 7-inch springform pan with parchment paper, allowing it to extend up the sides.
2. In a large bowl, beat the softened cream cheese with the erythritol until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the vanilla extract, lemon juice, and heavy cream until the batter is completely smooth.
5. If using almond flour, gently fold it into the mixture.
6. Pour the batter into the parchment-lined pan.
7. Bake for 50–60 minutes, or until the top is deeply browned and the center still jiggles slightly.
8. Cool the cheesecake in the pan for 30 minutes at room temperature, then refrigerate for at least 4 hours or overnight.
9. Remove from the pan, slice, and serve chilled.

Servings and timing

This recipe makes approximately 6–8 servings.
Prep time: about 10 minutes
Bake time: 50–60 minutes
Cooling/chilling time: at least 4 hours

Variations

• Add a pinch of cinnamon or nutmeg for extra warmth.
• Use a flavored keto sweetener (like vanilla or caramel) to deepen the taste.
• For a denser interior, omit the almond flour and slightly reduce the heavy cream.
• Add 1–2 teaspoons of lemon zest for a citrus-forward cheesecake.

Storage/Reheating

• Store the cheesecake covered in the refrigerator for up to 5 days.
• For longer storage, freeze slices individually for up to 2 months. Thaw overnight in the refrigerator before serving.
• This cheesecake is best served cold and does not require reheating.

FAQs

How do I know when the Basque cheesecake is done?

The top should be deeply browned and the center should still have a gentle jiggle.

Can I make this recipe without almond flour?

Yes, almond flour is optional. Omitting it makes the cheesecake even creamier and more custard-like.

Can I use granular erythritol instead of powdered?

Granular works, but powdered dissolves more easily and produces a smoother texture.

Can I make this cheesecake dairy-free?

It would drastically change the flavor and texture, so dairy-free substitutions are not recommended for this version.

What size pan should I use?

A 7-inch springform pan works best for proper height and baking time.

Can I bake this in an 8-inch pan?

Yes, but the cheesecake will be slightly thinner and may bake faster.

Why does the top need to be burnt?

The signature burnt top creates caramelized flavor while keeping the inside creamy.

Can I reduce the sweetness?

Yes, simply adjust the amount of keto sweetener to your preference.

Can I add toppings?

You can serve with fresh berries or a small drizzle of sugar-free syrup, though traditionally it’s served plain.

Do I need a water bath?

No, Basque cheesecakes are baked at a high temperature without a water bath for the characteristic burnt exterior.

Conclusion

This Keto Basque Burnt Cheesecake offers a luxurious yet simple dessert that’s low in carbs, easy to prepare, and visually striking. With its rich interior and caramelized top, it’s a perfect treat for keto followers and cheesecake lovers alike. Enjoy it chilled for the ultimate creamy experience.

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