Welcome to the best and easiest cheesecake in the world! This ultra creamy, keto, and crust-less Keto Burnt Basque Cheesecake is surprisingly easy to make and almost impossible to mess up.
You will also be obsessed with this classic keto new york cheesecake and delectable keto chocolate cheesecake! But this burnt basque cheesecake is my absolute favorite hands down! I honestly cannot name a cheesecake that is easier to make yet yields such delicious and smooth results. With a basque cheesecake you do not need to worry about over mixing or getting cracks on the top, a basque cheesecake isn’t supposed to be pretty, it’s sole purpose is to be the best cheesecake you have ever eaten. If you are able to get your hands on some vanilla bean pods I also highly recommend using those, but if not vanilla extract will work just fine. Now let’s get to making some cheesecake, you could have been eating it already!
VIDEO
INGREDIENTS YOU NEED TO MAKE KETO BASQUE CHEESECAKE
- 16oz cream cheese, room temperature
- 2/3 cup powdered monk fruit or powdered swerve
- 1 vanilla bean pod, beans scraped out or 2 tsp vanilla extract
- 3 large eggs, room temperature
- 1/3 cup heavy cream, room temperature
- 1 1/2 tbs coconut flour
Instructions To Make Keto Basque Cheesecake
- Preheat your oven to 450 degrees F and line a 7 inch cake pan with parchment paper. Make sure you use enough that the parchment paper comes up higher than the edges of the pan.
- Using a stand mixer or large bowl with electric whisk, whisk together your cream cheese and powdered sweetener until smooth.
- Add in your vanilla beans or vanilla extract and add in your eggs one by one, whisking until smooth after each egg.
- Whisk in your heavy cream and coconut flour until everything is combined and you have a smooth cheesecake batter.
- Pour your cheesecake batter into your prepared pan and bake for 40-45 minutes, until your top is a golden brown and the center slightly jiggles.
- Remove from your oven and allow to cool to room temperature, about 1 hour, and then transfer into your fridge until completely chilled, about 2 hours. Cut and enjoy!
Products
Quick and Easy Keto Basque Cheesecake
Ingredients
- 16 oz cream cheese room temperature
- 2/3 cup powdered monk fruit, or powdered sweetener of choice
- 1 vanilla bean pod, beans scraped out OR 2 tsp vanilla extract
- 3 large eggs room temperature
- 1/3 cup heavy cream room temperature
- 1 1/2 tbsp coconut flour
Instructions
- Preheat your oven to 450 degrees F and line a 7 inch cake pan with parchment paper. Make sure you use enough that the parchment paper comes up higher than the edges of the pan.
- Using a stand mixer or large bowl with electric whisk, whisk together your cream cheese and powdered sweetener until smooth.
- Add in your vanilla beans or vanilla extract and add in your eggs one by one, whisking until smooth after each egg.
- Whisk in your heavy cream and coconut flour until everything is combined and you have a smooth cheesecake batter.
- Pour your cheesecake batter into your prepared pan and bake for 40-45 minutes, until your top is a golden brown and the center slightly jiggles.
- Remove from your oven and allow to cool to room temperature, about 1 hour, and then transfer into your fridge until completely chilled, about 2 hours. Cut and enjoy!
Notes
Nutrition
Frequently Asked Questions About Keto Burnt Basque Cheesecake
Nope! The amount of coconut flour is so small that you should not taste any coconut at all.
Unlike a classic cheesecake, Burnt Basque cheesecake isn’t smooth or dense; instead, the dessert is baked at a higher temperature which results in a light and scorched caramelization on the top with a rich, gooey center.
Wrapped tightly and kept in the fridge, this keto basque cheese should last up to 5 days.
This recipe for basque cheesecake is completely gluten free!
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this is my favorite cheesecake, thanks!
So happy to hear that!