KETO CHEESECAKE (BASQUE CHEESECAKE)

Keto Cheesecake (Basque Cheesecake). Wonderfully simple. 2.5 g carbohydrates.

This creamy delight has to be the queen of cheesecakes. Super tasty and yet incredibly easy.

Enjoy it neat, or serve it with a dash Keto chocolate sauce.

Torta de Queso has many names: Torta Vasca, San Sebastian Cheesecake, Burned Basque Cheesecake. I bet there are more.

But whatever you call it, the result is the same: a creamy, delicious cheesecake with a hint of burnt skin flavor on top.

That’s right. Indeed, it is the thin burnt layer that gives this baked cheesecake its characteristic taste.

HOW TO MAKE KETO CHEESECAKE (BASQUE CHEESECAKE)

One bowl. An electric whisk. A spatula. A lined, deep 7″ tin with loose bottom. Minimal fuss. Minimal cleanup.

The ingredients are also quite basic. You will need double cream (US = heavy cream), cream cheese, sweetener, eggs, a touch of vanilla extract and a small amount of coconut flour.

No hassle. You don’t need a “cookie” base that needs to be pre-baked or you risk a soggy base. It’s really a simple case of everything being right. You will find yourself spending most of your time lining your cake pan. The rest is child’s play.

As for the covering: you can crumple slightly wet baking paper for a ‘rough’ look. Or keep it flat for a neater result, but make sure both the sides and the bottom are covered. The cake will rise and then deflate as it cools.

If you don’t have a loose-bottomed baking tin, you can add a long strip of baking paper or silicone baking paper and hang it over either side. It makes taking the cake out a million times easier.

Whisk everything together, preheat the oven and pour. Bake it, let it cool, cut it into slices and eat it. No toppings are needed, but you can of course serve it with a few berries for a bit of balancing tartness, or with a squeeze of lemon juice. Simple chocolate sauce.

This baked cheesecake is perfect as a Keto dessert but also suitable for a relaxed carnivore or ketovore diet.

Enjoy!

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• beat the cream cheese with an electric whisk to soften it.

  250 grams of cream cheese

• Add the whole eggs one at a time, beating in between to ensure thorough mixing.

  2 large eggs

• add vanilla, sweeteners and flour and beat again.

  1 teaspoon vanilla extract, 60 g erythritol, ¼ teaspoon pure stevia powder, 20 g fine coconut flour

• Add the cream and beat again until you obtain a smooth, lump-free liquid mixture.

  200 g double cream

• set aside while you preheat the oven 210 °C.

• Line a deep, 18cm/7in round loose-bottomed cake tin; make sure you line both the bottom and sides – I use silicone liners, but non-stick paper is fine.

• When the oven temperature is reached, whip the cheesecake mixture again and pour into the prepared pan.

• slide pan halfway onto your oven rack and bake for 35 minutes; increase oven temperature to 220 °C and cook for another 5 minutes.

• immediately remove from oven (it will wobble slightly in the center) and let cool completely on a cooling rack.

• place in the refrigerator to set for at least 4 hours (preferably overnight) before removing from the pan.

• serve as is, with a few berries, or with a dash keto chocolate sauce.

This cheesecake will be creamy after baking as directed, but if you prefer an even softer consistency, bake it for 5-10 minutes less.
For best results, measure your ingredients accurately Metric kitchen scale” data-eafl-name=”Kitchen scale” data-eafl-shortcode=”%5Beafl%20id%3D%224665%22%20name%3D%22Keuken%20Scales%22%20text%3D%22%3Cspan%20styl e%3D’color%3A%20%23008080%3B’%3E%3Cstrong%3Emetric%20Kitchen%20Scale%3C%2Fstrong%3E%3C%2Fspan%3E%22%5D”>Metric kitchen scale.

Portion: 1 | Calories: 292kcal | Carbohydrates: 2.5G | Egg white: 5.8G | Fat: 28G

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