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Keto Basque Burnt Cheesecake

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A rich and creamy crustless cheesecake with a signature burnt top and silky custard-like center, this Keto Basque Burnt Cheesecake is low in carbs, simple to make, and perfect for a decadent low-carb dessert.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 5 hours 10 minutes
  • Yield: 6–8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Ingredients

  • 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)
  • 1/4 cup almond flour (optional)

Instructions

  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 prepared pan.
  7. Bake for 50–60 minutes, or until the top is deeply browned and the center still jiggles slightly.
  8. Cool 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.

Notes

  • Almond flour is optional and adds a subtle texture.
  • Powdered sweetener dissolves more easily for a smooth texture.
  • No water bath is needed—high-temperature baking creates the signature burnt top.
  • Best served cold, directly from the fridge.
  • Can be frozen in individual slices for easy keto dessert prep.

Nutrition

Find it online: https://savorymomskitchen.com/keto-basque-burnt-cheesecake/