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Overhead photo of a Basque Burnt Cheesecake with a dark caramelised top, golden rustic edges, and crinkled baking paper.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 4 hours
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.
Note: These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
 
 
Keyword Basque Burnt Cheesecake, Burnt Cheesecake, Cheesecake, Creamy Cheesecake
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