Basque cheesecake, or "tarta de queso" from San Sebastián, originated in the Basque Country of Spain. It is known for its burnt, caramelized top and creamy interior, reflecting the region’s love for simple, high‑quality dairy desserts.

The traditional version uses regular sugar and often a thin graham‑cracker crust, while this keto version omits the crust, uses powdered erythritol as a low‑carb sweetener, and adds coconut flour for structure, keeping the characteristic burnt top.

Authentic ingredients include cream cheese, sugar, eggs, heavy cream, and sometimes a bit of flour. In the keto adaptation, powdered erythritol replaces sugar and coconut flour replaces wheat flour, maintaining texture while reducing carbs.

Basque cheesecake is commonly enjoyed as a dessert after meals, at family gatherings, festivals, and cafés throughout the Basque region, often paired with coffee or a glass of sweet wine.

Pair it with a light almond‑flour almond cake, a citrus‑infused sugar‑free sorbet, or a simple cheese platter featuring Manchego for a balanced low‑carb Spanish dessert spread.

Its signature burnt, caramelized crust and ultra‑creamy interior set it apart from other European cheesecakes, offering a contrast of textures that is both rustic and elegant.

Originally a simple farmhouse dessert, it gained global fame after chefs in San Sebastián refined the technique. Modern variations include flavored versions (lemon, chocolate) and low‑carb adaptations like this recipe from Low Carb Love.

Common errors include using cold cream cheese (causes lumps), over‑mixing after adding coconut flour (makes the batter too thin), and baking at too low a temperature, which prevents the signature caramelized top.

Powdered erythritol dissolves completely, preventing grainy texture in the batter and ensuring a smooth, creamy cheesecake, which is essential for the low‑carb version.

Yes, bake the cheesecake a day ahead, let it cool, then refrigerate covered for up to 4 days. The blueberry compote can also be prepared ahead and stored in the fridge; add it just before serving.

The YouTube channel Low Carb Love, hosted by Myra, specializes in low‑carbohydrate, keto‑friendly recipes that are simple, family‑focused, and often include quick swaps for traditional high‑carb dishes.

Low Carb Love emphasizes minimal equipment, straightforward ingredient lists, and flavor‑first techniques, often using pantry‑friendly low‑carb sweeteners and flours, whereas many other channels focus on elaborate specialty ingredients.