keto cheesecake
keto cheesecake

Looking for keto cheesecake ??

Watch the full video from the experienced user who explains in detail below.

This Keto Basque Burnt Cheesecake is remarkably easy and quick to make. It only requires a good old spatula and a hand held whisk with only a few ingredients. No fancy equipment needed but if you prefer to use a mixer, by all means, feel free to use it. As you know, I always prefer not to use any equipment unless it is absolutely necessary. Perhaps, I am a lazy person who prefers less hassle and less cleaning hehe..

This cheesecake is creamy on the inside and caramelized on the outside. The rich dark top is actually achieved by baking at a high temperature within a shorter baking time.

This rustic looking cheesecake originates in Basque Country and is said to have been created in 1990 by Chef Santiago Rivera of La Viña in San Sebastian, Spain. While the original recipe only calls for five ingredients — cream cheese, heavy cream, sugar, eggs and flour — countless variants have popped up. But for this keto version, I have not used any flour, starch or xanthan gum and it still turned out well.

The recipe can be viewed and printed at this link;

[ Total Servings = 6 ]
Per serving ;
Total Carb = 2.4 g
Dietary Fiber = 0
Net Carb = 2.4 g
Calories = 287
Total Fat = 28.7 g
Protein = 6.1 g

Cream Cheese (room temperature) = 400 g / 1 2/3 cups (Note: I used Philadelphia Cream Cheese. It’s best to use good quality cream cheese as it is after all, the star of the cake.)
Eggs (room temperature) = 2 large
Whipping or Heavy Cream (room temperature) = 220 ml / 1 cup
Allulose = 80 g / 5 1/2 tbsp (Note: This is mildly sweet so you can adjust accordingly. You can also use any other Keto friendly sweetener)
Salt = 1 g
Vanilla extract = 1 tsp

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1. Preheat the oven at 428 F or 200 C. It’s best to preheat the oven longer around 20 to 30 minutes so that it is hot enough. The burnt texture is created by the high temperature and shorter baking time.
2. In the video, I used a 6 inch or 15 cm round pan with 3″ height. If you use a bigger pan, you need to increase the recipe. Roughly line with parchment paper and cut off any excess then set aside. If your pan is lower, then you may need to make the parchment paper higher to withstand the rise.
3. It’s important to bring the cream cheese, eggs and whipping cream to room temperature so that they blend together easily creating a smoother batter.
4. In a small bowl, lightly beat the eggs, salt and vanilla extract then set aside.
5. In a bigger bowl, add the cream cheese and use a spatula to mix until smooth.
6. Add the sweetener and mix until smooth and creamy.
7. Add half the egg mixture and use a hand held whisk to mix until combined.
8. Add the balance of the egg mixture and whisk until well combined.
9. Add the whipping cream and whisk until smooth and creamy.
10. Strain the batter into the pan to prevent any lumps.
11. Bake at the middle rack with top, bottom heat and fan for about 20 to 30 mins. If you only have a conventional oven with regular bake option, then bring the rack higher as heat rises so the upper oven will be hotter. However, if your oven is top heating, make sure that the parchment paper is not touching the heating element to prevent any burning. As all ovens are different, pay attention to the darkening of the top. Rotate the pan midway to ensure even browning. If the top is not darkening fast enough, you may have to give up on the color as you can’t keep on baking. Sometimes, you may have to reduce the temperature if the top is burning too fast. So you need to adapt to the situation as every oven is different.
12. Once the top is dark enough, immediately remove the pan. If you wish to have a darker top, just switch to the top heat for a little while before removing the pan. After removing the pan, just give it a jiggle and if the cake is wobbly, then it is done. The texture will firm up as it cools.
13. Do not over bake the cake after 30 mins even if the top is not dark enough as the texture of the cake will be affected.
14. During baking, the cake will rise but will sink down after some time.
15. Whether you prefer a creamy texture or a creamy texture with an oozy raw center or a firmer texture like regular cheesecake, it basically boils down to the baking time. For a creamy texture, bake it at the normal time around 30 mins. For a creamy with an oozy raw center, bake it at a lesser amount of time around 20 mins. And for a firmer texture, bake it a bit longer than the normal time of 30 mins.
15. Let the cake cool down to room temperature before chilling in the fridge for a few hours or overnight.
16. If you prefer a softer texture with a custard-like filling, take out the cheesecake from the fridge for about 15 to 30 minutes before serving. This will also bring out the flavor of the cream cheese better. But if you prefer a firm texture, then serve it cold.

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  1. Please see the description box below the video (click down arrow on the right hand side, beside the video title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !

  2. Omg! I tried this recipe and it turned out really really good and delicious! Even though my batter was more on the thin side- it baked well! Thank you for this video all the small details!

  3. Wow!!all your recipes are an art,and so delicious,no one like you,thanks for sharing this recipe,cheers!!

  4. Wow, looks yummy! Gonna try this recipe coz i love cheesecake. Large egg is approximately how many grams? Thanks.

  5. Wanted to let you know I made this cake for Christmas. Came out very good and delicious. Thank you and happy Holidays.

  6. Hi, tried out the recipe and my family loves it. They love the creamy texture and richness of this cheesecake. Thank you for sharing. Do you have any chocolate version? My kids are fans of chocolate so would like to try a chocolate basque cheesecake for them.

  7. Thank you for sharing this recipe and the baking tips. I tried this out today and it was a complete hit! People were taking second and third helpings :):)
    Some modifications I made (just because the packets came in these sizes):
    500g cream cheese
    200ml whipping cream
    50g Lakanto + 70g allulose
    added 2 tbsp almond flour
    Needed to bake for around 45mins (25mins at 200deg C then 20 mins at 250 degC) in my very basic/cheap oven to get it to darken and set but still came out with a gooey centre (my recipe probably had too much volume for a 6 inch cake tin)

  8. Great recipe! I needed 120g of Allulose to satisfy my family 😂. They couldn’t tell it was Keto. Didn’t have a round pan so I used a rectangular pan and cut the cake into triangles.

  9. I like your recipe very much!
    I don't want to add sweetener or erythritol, can I?

  10. Looks delicious!😋 by the way.. i tried making keto lemon tart from your recipe using powdered swerve sweetener but a day after i put the lemon tart in the fridge the powdered swerve crystalizes. How to prevent that from happening?

  11. It is vastly different from my recipe here on my channel but seems as if it would be very creamy, and no crust, either… Might hafta try it…

  12. Love love this! I will make it very soon!!!👍👍👍👌👌👌😘😘😘👌👌👌

  13. It's not "Basque". It's not a traditional thing. It's a recipe from a restaurant in Saint Sebastian (wich, yes, happens to be in the Spanish Basque Country) called La Vina. Credit to whom credit is due.

  14. oh, so creamy! I can't believe it is KETO!! Divine cheesecake! Will mascarpone work for this recipe instead of Philadelphia, to increase fat content?

  15. It looks utterly delicious – thank you! I'm interested to see that you're using allulose. Does it make a difference? It's not available in Europe and too expensive to order from USA, but I'd like to know what you think, anyway.

Comments are closed.