Keto Basque Cheesecake! How To Make Keto Basque Burnt Cheesecake Recipe

Ingredients

• 900 g Cream Cheese (room temperature, softened)
• 150 g Powdered Erythritol (powdered for smooth texture)
• 0.5 tsp Salt (pinch)
• 0.25 tsp Ground Cinnamon (optional)
• 4 Large Eggs (room temperature)
• 240 ml Heavy Whipping Cream (full‑fat)
• 1 tsp Vanilla Extract (pure)
• 15 g Coconut Flour (sifted)
• 150 g Frozen Blueberries (unsweetened)
• 30 g Powdered Erythritol (for compote)
• 1 tsp Fresh Lemon Juice (about half a lemon)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat fully.

   Time: PT10M

   Temperature: 400°F

2. Prepare Pan with Parchment

   Line the bottom and sides of an 8‑inch springform pan with three sheets of parchment paper, pressing them to fit snugly.

   Time: PT5M

3. Cream Cream Cheese and Sweetener

   In a mixing bowl, beat the room‑temperature cream cheese together with the powdered erythritol until smooth and fluffy.

   Time: PT5M

4. Add Salt and Cinnamon

   Mix in the pinch of salt and ground cinnamon just until incorporated.

   Time: PT1M

5. Incorporate Eggs

   Reduce the mixer speed to low and add the eggs one at a time, allowing each egg to blend in before adding the next.

   Time: PT3M

6. Add Cream, Vanilla, and Coconut Flour

   Pour in the heavy cream, vanilla extract, and sprinkle the coconut flour over the batter. Mix until the batter is thick and glossy.

   Time: PT3M

7. Taste and Adjust Sweetness

   Taste a small spoonful of the batter; if it needs more sweetness, add a little extra powdered erythritol and blend briefly.

   Time: PT1M

8. Transfer Batter to Pan

   Pour the batter into the prepared springform pan and smooth the top with a spatula.

   Time: PT2M

9. Bake Cheesecake

   Bake for 45 minutes until the top is a deep golden‑brown and the center still has a slight jiggle when the pan is gently shaken.

   Time: PT45M

   Temperature: 400°F

10. Cool in Pan

    Remove the cheesecake from the oven and let it cool in the pan for 20 minutes before releasing the springform and removing the parchment.

    Time: PT20M

11. Make Blueberry Compote

    While the cheesecake cools, combine frozen blueberries, powdered erythritol, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture thickens, about 5 minutes.

    Time: PT5M

    Temperature: medium heat

12. Top Cheesecake with Compote

    Allow the compote to cool slightly, then spoon it evenly over the cheesecake surface.

    Time: PT2M

13. Serve or Store

    Serve the cheesecake as is, or refrigerate for later. The parchment can be left on for a rustic presentation.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

4g net

Fat

22g

Fiber

1g