Basque Burnt Cheesecake | Refined Sugar-Free, Keto Option

This Basque Burnt Cheesecake is beautifully creamy, rich velvety smooth on the inside, with that signature dark golden caramelised top a Cracked Top Crust that adds the perfect touch, the taste is stunningly luscious, light, and perfectly balanced. It is baked at a high temperature without a water bath, giving you a cracked, rustic top crust and a luscious creamy centre without the fuss of a traditional cheesecake.

This Basque Burnt Cheesecake is beautifully creamy, rich, and velvety smooth on the inside, with that signature dark golden caramelised top and cracked rustic crust that makes it so special. The flavour is luscious, perfectly balanced, and full of soft vanilla notes with a gentle hint of caramel. Baked at a high temperature without a water bath, it gives you that dramatic burnt top, golden edges, and creamy centre without the fuss of a traditional cheesecake.

It is one of those desserts that looks incredibly impressive but is actually so much easier to make than you might think. There is no water bath, no biscuit base, no complicated layers, and no perfect decorating needed. The crinkled baking paper, cracked top, and rustic edges are all part of the beauty of a classic Basque burnt cheesecake.

It is also a beautiful make-ahead dessert because it needs time to chill, so you can prepare it the day before and let the fridge do the rest. Serve it for a dinner party, celebration, holiday table, or weekend dessert, and it will look stunning without needing any decoration.

Ingredients Needed to Make This Basque Burnt Cheesecake

• Full-fat cream cheese
• Full-fat heavy whipping cream
• Monkfruit or stevia sweetener
• Coconut sugar
• Eggs
• Lemon juice
• Coconut flour
• Cornstarch
• Ground vanilla bean powder or vanilla extract
• Salt

Why You’ll Love This Basque Burnt Cheesecake

• Creamy, rich and smooth, the inside is beautifully creamy and velvety, with soft vanilla notes and a gentle caramel flavour.
• Beautiful caramelised cracked top, the dark golden top is the signature look of a Basque burnt cheesecake, with a rustic cracked crust that makes it so special.
• Refined sugar-free, this cheesecake is sweetened with monkfruit or stevia and a small amount of coconut sugar, so it has no refined white sugar.
• Sugar-free and keto option, for a sugar-free and keto-friendly version, replace the coconut sugar with golden monkfruit or your favourite keto sweetener.
• Gluten-free, made without regular wheat flour, using only a small amount of coconut flour and cornstarch to help create the perfect texture.
• No water bath needed, it is baked at a high temperature without a water bath, which makes it much easier than a classic cheesecake.
• Easier than it looks, it looks like a bakery-style dessert, but the method is simple and forgiving.
• Perfect for make-ahead and gatherings, it chills beautifully, making it ideal to prepare ahead for meal prep, dinner parties, celebrations, or family gatherings

Taste and Texture

Try These Next

• Sugar-Free Black Forest Cheesecake
• 5-Minute Silky Chocolate Cottage Cheese Mousse
• Pistachio Cottage Cheese Pudding

Basque Burnt Cheesecake | Refined Sugar-Free, Keto Option

Annie, Healthy Food by Annie

This Basque Burnt Cheesecake is creamy, rich and velvety smooth on the inside, with a dark golden caramelised top and rustic cracked crust. It is refined sugar-free, gluten-free, low-carb, and can be made sugar-free or keto-friendly with one simple sweetener swap.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Chilling Time 4 hours hrs

Course Dessert

Cuisine Gluten-Free, Keto Option, Refined Sugar Free, Sugar-Free Option, Vegetarian

Servings 10 -12

Calories 316 kcal

Ingredients

  

• 500 g full-fat cream cheese at room temperature
• 1 cup full-fat heavy whipping cream at room temperature (240g)
• ¼ cup monkfruit or stevia sweetener
• ¼ cup + 2 Tbsp coconut sugar (or golden monkfruit, see notes)
• 4 large eggs at room temperature
• 1 Tbsp lemon juice
• 2 Tbsp coconut flour
• 1½ tsp cornstarch
• 1 tsp ground vanilla bean powder or vanilla extract
• ⅛ tsp salt

Instructions

 

• Prepare the pan

  Preheat your oven to 220°C fan bake or 240°C conventional bake. Line a 20cm cake pan with two layers of baking paper, making sure the paper comes up above the sides of the pan. Scrunch the baking paper first, then open it back up and press it into the pan to create those rustic, crinkled edges. Lightly spray or brush the paper with oil.
• Soften the cream cheese

  Add the room-temperature cream cheese to a large mixing bowl. Press it down with a spatula until it becomes soft and smooth. This helps remove lumps and gives the cheesecake a creamier texture.
• Add the sweeteners

  Add the monkfruit or stevia sweetener and the coconut sugar to the cream cheese. Mix by pressing the mixture against the sides of the bowl until smooth, fluffy and lump-free. You can also use an electric mixer on low speed, but avoid high speed because too much air can create bubbles in the cheesecake.
• Whisk the eggs and vanilla

  Crack the eggs into a separate bowl, add the vanilla, and whisk until well combined. Adding the eggs this way helps them mix more evenly into the cream cheese mixture.
• Add the eggs gradually

  Slowly add half of the beaten eggs to the cream cheese mixture and mix gently until smooth. Add the remaining eggs and mix again until fully incorporated. Keep the speed low and avoid overmixing, as you want the batter smooth without adding too many air bubbles.
• Add the lemon juice and dry ingredients

  Scrape down the sides of the bowl, then add the lemon juice and mix until combined. Sift in the coconut flour, cornstarch and salt, then gently mix with a spatula or on low speed until the batter is smooth with no visible lumps
• Add the heavy cream

  Gradually pour in the heavy whipping cream while gently stirring. Mix just until everything is fully combined and the batter looks smooth and creamy.
• Pour into the pan

  Pour the cheesecake batter into the prepared cake pan in one go. Gently tap the pan on the countertop a few times to release any trapped air bubbles.
• Bake until dark golden and jiggly

  Bake for 30 to 35 minutes, or until the top is deeply golden, dark amber in spots, and the centre still has a gentle jiggle. Start checking after 25 minutes, as the top can darken quickly near the end.
• Cool and chill

  Let the cheesecake cool at room temperature for 2 to 3 hours. Then refrigerate for at least 3 to 4 hours, or preferably overnight, until fully chilled and set.
• Serve

  For the best creamy texture, let the cheesecake sit at room temperature for about 30 minutes before slicing and serving.

Notes

Notes

✔️ Mixer tip
If using an electric mixer, keep it on low speed. High speed can add too much air into the batter and may create bubbles or cracks that are not part of the natural Basque burnt cheesecake look.

✔️ Sweetener note
You can use your choice of sweetener, but I love the mix of monkfruit or stevia with coconut sugar. The monkfruit or stevia keeps the sweetness lighter, while the coconut sugar adds a soft caramel flavour and helps create that beautiful golden colour on top.

✔️ Sugar-free and keto option
For a sugar-free and keto-friendly version, replace the coconut sugar with golden monkfruit or your favourite keto sweetener.

✔️Serving tip
This cheesecake is best made ahead because it needs time to chill and set. It is perfect for parties, gatherings, holidays, or meal prep because you can make it the day before and simply slice when ready to serve.

✔️ A 20 cm cheesecake pan usually makes 10 servings for generous slices, or 12 servings for smaller slices.

 

Nutrition Facts per Serving:

Nutrition per serving: 1 of 10 servings, Calories: 316 kcal, Protein: 6.4 g, Carbohydrate: 11.4 g, Net Carb: 10.9 g, Sugars: 9.7 g, Fat: 27.8 g, Saturated Fat: 15.9 g, Fiber: 0.5 g, Sodium: 225 mg

 

Nutrition Facts Notes:

✔️ Net carbs are calculated as total carbohydrates minus fiber. Monk fruit or stevia sweetener is excluded because it has no calories or glycemic effect.

✔️ Rich in calcium due to cream cheese and heavy cream, supporting bone health.

✔️ High in healthy fats, contributing to satiety and creamy texture.

✔️ Coconut sugar contributes most of the sugar content.

✔️ Eggs provide protein and essential nutrients such as choline and vitamin B12.

✔️ Coconut flour adds a small amount of fiber and helps with texture.

✔️ Naturally gluten free when using certified gluten-free cornstarch and vanilla.

✔️ High in saturated fat due to full-fat dairy ingredients.

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Note: These values are approximate and actual values may vary based on the specific brands or type of ingredients used.

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Keyword Basque Burnt Cheesecake, Burnt Cheesecake, Cheesecake, Creamy Cheesecake