Keto Basque Cheesecake! How To Make Keto Basque Burnt Cheesecake Recipe
Keto Basque Cheesecake! How To Make Keto Basque Burnt Cheesecake Recipe is a easy Spanish (Basque) recipe that serves 8. 250 calories per serving. Recipe by Low Carb Love on YouTube.
Prep: 37 min | Cook: 50 min | Total: 1 hr 42 min
Cost: $10.58 total, $1.32 per serving
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
Preheat Oven
Set the oven to 400°F (200°C) and let it preheat fully.
Time: PT10M
Temperature: 400°F
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
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
Add Salt and Cinnamon
Mix in the pinch of salt and ground cinnamon just until incorporated.
Time: PT1M
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
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
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
Transfer Batter to Pan
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Time: PT2M
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
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
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
Top Cheesecake with Compote
Allow the compote to cool slightly, then spoon it evenly over the cheesecake surface.
Time: PT2M
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
Dietary info: Keto, Low Carb, Gluten-Free, Grain-Free, Sugar-Free
Allergens: Dairy, Eggs
Ingredient Substitutions
- Instead of Cream Cheese: Full-fat Greek yogurt, Mascarpone
- Instead of Powdered Erythritol: Powdered monk fruit sweetener, Allulose
- Instead of Salt: Kosher salt
- Instead of Ground Cinnamon: Ground nutmeg
- Instead of Large Eggs: Egg replacer (for baking)
- Instead of Heavy Whipping Cream: Full‑fat coconut milk
- Instead of Vanilla Extract: Vanilla bean seeds
- Instead of Coconut Flour: Almond flour (less thickening)
- Instead of Frozen Blueberries: Frozen strawberries, Frozen raspberries
- Instead of Powdered Erythritol: Powdered monk fruit sweetener
- Instead of Fresh Lemon Juice: Lime juice
Equipment Needed
- Stand Mixer
- Mixing Bowl
- Spatula
- Springform Pan (8‑inch)
- Parchment Paper
- Saucepan
- Kitchen Scale
- Oven
- Oven Mitts
Critical Steps — Do Not Skip
- Cream cream cheese and sweetener until smooth
- Add eggs gradually
- Bake until top is deep brown
- Cook blueberry compote to proper thickness
- Top cheesecake with compote
Chef Tips from the Video
- Use a kitchen scale for precise measurements, especially for the low‑carb sweetener
- Room‑temperature cream cheese blends much more smoothly, preventing lumps
- Do not over‑mix after adding the coconut flour; a few streaks are fine and will disappear during baking
Troubleshooting
Cheesecake cracks on the surface
Allow the cheesecake to cool gradually in the oven with the door slightly ajar, then cool in the pan before removing the springform.
Compote is watery
Continue simmering uncovered until the mixture reduces and thickens, or add a pinch of xanthan gum as a thickener.
Storage
Refrigerator: Cover and store in an airtight container for up to 4 days
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month
Room temperature: Do not store at room temperature; cheesecake may spoil
Make-Ahead Tips
- The cheesecake can be baked a day ahead and kept refrigerated; bring to room temperature before serving
- Blueberry compote can be made up to 2 days in advance and stored in the fridge
- Re‑heat the compote gently if it thickens too much before topping
Frequently Asked Questions
What is the cultural significance and history of Basque cheesecake in Spanish cuisine?
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.
How does the traditional Basque cheesecake differ from this keto version from Low Carb Love?
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.
What are the authentic traditional ingredients for Basque cheesecake versus acceptable keto substitutes?
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.
What occasions or celebrations is Basque cheesecake traditionally served at in Spanish culture?
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.
What other Spanish dishes pair well with this keto Basque cheesecake from Low Carb Love?
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.
What makes Basque cheesecake special or unique in Spanish cuisine?
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.
How has Basque cheesecake evolved over time in modern Spanish and international cooking?
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.
What are the most common mistakes to avoid when making the keto Basque cheesecake 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.
Why does this keto Basque cheesecake recipe use powdered erythritol instead of granulated sweetener?
Powdered erythritol dissolves completely, preventing grainy texture in the batter and ensuring a smooth, creamy cheesecake, which is essential for the low‑carb version.
Can I make the keto Basque cheesecake ahead of time and how should I store it?
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.
What does the YouTube channel Low Carb Love specialize in?
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.
How does the YouTube channel Low Carb Love's approach to keto baking differ from other keto cooking channels?
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.
Last updated: August 28, 2026
