Ingredients:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup powdered erythritol (or your preferred keto sweetener)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, for extra flavor)
- 1/4 tsp salt
- 1/4 cup almond flour (to help with texture)
- 1/2 cup heavy cream (for creaminess)
Instructions:
- Preheat the oven:
- Preheat your oven to 400°F (200°C). Line an 8-inch (20 cm) round cake pan with parchment paper, making sure the paper goes above the edges of the pan (the batter will rise above the sides).
- Prepare the batter:
- In a large mixing bowl, beat the softened cream cheese and powdered erythritol together until smooth and creamy. You can use an electric mixer or a hand whisk.
- Add the sour cream, vanilla extract, lemon juice (if using), and salt to the bowl, and mix until fully combined.
- Add the eggs, one at a time, mixing well after each addition.
- Gradually stir in the almond flour and heavy cream until the batter is smooth and well-mixed.
- Bake the cheesecake:
- Pour the cheesecake batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 45-50 minutes, or until the top is deeply golden-brown, and the center is slightly jiggly when gently shaken. The cheesecake will continue to set as it cools.
- Cool the cheesecake:
- Remove the cheesecake from the oven and let it cool to room temperature. It will likely deflate a bit as it cools — this is normal for a Basque cheesecake.
- Once at room temperature, place it in the fridge to chill for at least 4 hours, or overnight for best results.
- Serve:
- Carefully remove the cheesecake from the pan by lifting the parchment paper. Transfer it to a serving plate.
- Slice and serve cold, with optional toppings like fresh berries or a drizzle of sugar-free chocolate sauce if desired.
Tips:
- Texture: This cheesecake will be soft and creamy in the middle with a slightly burnt (caramelized) top, which is characteristic of a Basque cheesecake. If you prefer a firmer texture, you can refrigerate it longer before serving.
- Sweetener: Adjust the amount of sweetener to your taste. If you prefer a more intense sweetness, you can increase the erythritol or use monk fruit sweetener.
- Storage: This cheesecake can be stored in the fridge for up to 5 days or frozen for longer storage. If freezing, wrap it tightly in plastic wrap and foil.
Enjoy your Keto Burnt Basque Cheesecake as a decadent low-carb dessert that’s rich, creamy, and full of flavor!
