Ugly Delicous Keto Cheesecake
UGLY DELICOUS Keto Cheesecake is a easy Spanish recipe that serves 6. 250 calories per serving. Recipe by All Day I Dream About Food on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $15.37 total, $2.56 per serving
Ingredients
- 16 oz Cream Cheese (room temperature, softened)
- 0.33 cup Swerve Confectioners (granular, keto‑friendly sweetener)
- 0.33 cup Allulose (granular, keto‑friendly sweetener)
- 3 Eggs (large, room temperature)
- 0.33 cup Heavy Whipping Cream (room temperature, full‑fat)
- 1 tsp Vanilla Extract (pure vanilla)
- 1.5 tbsp Coconut Flour (provides structure, gluten‑free)
- 1 sheet Parchment Paper (large enough to line a 6‑inch pan, sides folded over)
Instructions
Gather and Temper Ingredients
Remove cream cheese, eggs, and heavy cream from the fridge about 30 minutes before you start so they reach room temperature.
Time: PT5M
Blend Cream Cheese and Sweeteners
In the food processor, combine the softened cream cheese, 1/3 cup Swerve confectioners, and 1/3 cup allulose. Process until completely smooth, stopping to scrape down the sides as needed.
Time: PT5M
Incorporate Eggs One at a Time
Add the first egg and blend for a few seconds. Repeat with the second and third eggs, scraping the sides after each addition until the mixture is uniform.
Time: PT5M
Add Cream, Vanilla, and Coconut Flour
Pour in 1/3 cup heavy whipping cream, 1 tsp vanilla extract, and 1.5 tbsp coconut flour. Pulse briefly just to combine; avoid long mixing.
Time: PT3M
Prepare the Pan with Parchment
Cut a piece of parchment paper large enough to line the bottom of the 6‑inch pan and extend up the sides. Press it into the pan, allowing the excess to hang over the edges for easy removal later.
Time: PT3M
Transfer Batter to Pan
Pour the smooth batter into the prepared pan, smoothing the top with the spatula.
Time: PT2M
Bake at High Heat
Place the pan on the middle rack of a pre‑heated oven at 450°F. Bake for 40‑45 minutes, until the top is a deep golden brown and the center still has a slight jiggle.
Time: PT45M
Temperature: 450°F
Cool and Chill
Remove the cheesecake from the oven and let it sit at room temperature until cool (about 30‑45 minutes). Then lift it out using the parchment and refrigerate for 1‑2 hours until set.
Time: PT0M
Serve
Slice with a sharp knife, wiping the blade clean between cuts. Serve chilled or at room temperature.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 2 g
- Fat
- 23 g
- Fiber
- 0.3 g
Dietary info: Keto, Gluten‑Free, Low‑Carb, Vegetarian
Allergens: Dairy, Eggs
Ingredient Substitutions
- Instead of Cream Cheese: Mascarpone, Full‑fat Greek yogurt (drained)
- Instead of Swerve Confectioners: Erythritol confectioners, Allulose
- Instead of Allulose: All‑Swerve blend, Monk fruit sweetener
- Instead of Eggs: Egg replacer (for baking), Aquafaba (for vegan version)
- Instead of Heavy Whipping Cream: Full‑fat coconut milk, Heavy cream alternative
- Instead of Vanilla Extract: Almond extract, Maple extract
- Instead of Coconut Flour: Almond flour (slightly less structure), All‑purpose flour (not keto)
- Instead of Parchment Paper: Silicone baking mat
Equipment Needed
- Food Processor
- Measuring Cups
- Spatula
- 6‑Inch Cake Pan
- Oven
- Cooling Rack
- Knife
Critical Steps — Do Not Skip
- Using a food processor to blend the batter (creates the desired rise).
- Baking at 450°F for a short, high‑heat period to achieve the burnt crust.
- Allowing the cheesecake to cool to room temperature before refrigerating.
Chef Tips from the Video
- For an even richer flavor, add a pinch of sea salt to the batter.
- Use a silicone spatula to scrape the processor bowl; it gets sticky.
- If you prefer a slightly less sweet version, reduce the sweeteners to 1/4 cup each.
Troubleshooting
Top is not browned enough.
Increase oven temperature by 25°F or extend baking by 5‑10 minutes, watching closely to avoid burning.
Cheesecake cracks excessively and collapses.
Make sure all ingredients are at room temperature and avoid over‑mixing after adding the eggs.
Center is too liquid after chilling.
Bake an additional 5‑7 minutes; the interior should still jiggle slightly but set firm enough to hold shape.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in the refrigerator before serving.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Bake the cheesecake a day ahead; it actually improves flavor after chilling.
- The cheesecake can be frozen after it’s fully set; just thaw in the fridge before slicing.
Frequently Asked Questions
What is the cultural significance and history of Burnt Basque Cheesecake in Spanish cuisine?
Burnt Basque cheesecake, also called "tarta de queso quemada," originated in the Basque region of Spain in the 1990s. It was created as a rustic, farmhouse dessert that embraces a caramelized crust and a creamy interior, reflecting the region’s love for simple yet bold flavors.
What are the traditional regional variations of Burnt Basque Cheesecake in Spanish cuisine?
Traditional versions use regular cream cheese, sugar, and a bit of flour. Some Basque bakers add a splash of sherry or use local goat’s cheese for a tangier taste. The keto version swaps sugar for low‑carb sweeteners and uses coconut flour for structure.
How is Burnt Basque Cheesecake traditionally served in the Basque Country?
It is usually served at room temperature, sliced into thick wedges, and enjoyed with a cup of strong coffee or a glass of sweet sherry. The rustic appearance is celebrated, so it’s often presented on a simple wooden board.
On what occasions or celebrations is Burnt Basque Cheesecake traditionally associated in Spanish culture?
While not tied to a specific holiday, it is a popular treat for family gatherings, festivals, and after‑meal coffee in the Basque region. Its quick bake time makes it a go‑to dessert for spontaneous celebrations.
How does Burnt Basque Cheesecake fit into the broader Spanish cuisine tradition?
Spanish cuisine values bold, caramelized flavors and simple preparations. The burnt top of the cheesecake mirrors the charred notes found in many Spanish dishes, such as toasted almonds and caramelized onions, making it a natural fit.
What are the authentic traditional ingredients for Burnt Basque Cheesecake versus acceptable keto substitutes?
Authentic ingredients include regular cream cheese, granulated sugar, all‑purpose flour, and whole eggs. In the keto version, Swerve or allulose replace sugar, coconut flour replaces regular flour, and the rest of the ingredients stay the same.
What other Spanish dishes pair well with Burnt Basque Cheesecake?
Pair it with a glass of Pedro Ximénez sherry, a scoop of cinnamon‑spiced ice cream, or a simple fruit compote made with berries and a splash of orange liqueur for contrast.
What makes Burnt Basque Cheesecake special or unique in Spanish cuisine?
Its signature burnt, almost caramelized crust combined with a silky, custard‑like interior is unlike any other Spanish dessert. The high‑heat bake creates a dramatic visual and flavor contrast that is instantly recognizable.
How has Burnt Basque Cheesecake evolved over time in the Basque region?
Originally a rustic farmhouse dessert, it gained worldwide fame after being featured at the San Sebastián restaurant "La Viña" in the early 2000s. Since then, chefs have experimented with flavors, toppings, and low‑carb adaptations like this keto version.
What are the most common mistakes to avoid when making Burnt Basque Cheesecake at home?
Common errors include using cold dairy (which creates lumps), over‑mixing after adding the eggs (which can cause a dense texture), and baking at too low a temperature, which prevents the characteristic burnt crust.
Why does this Burnt Basque Cheesecake recipe use a 450°F oven instead of a low‑temperature bake?
The high temperature forces a rapid rise and creates the caramelized, almost burnt top while keeping the interior custardy. A low‑temperature bake would yield a smooth, un‑browned surface and a firmer texture, losing the signature look and flavor.
Can I make Burnt Basque Cheesecake ahead of time and how should I store it?
Yes. After it cools to room temperature, refrigerate the cheesecake for 1‑2 hours (or overnight) before serving. It also freezes well; wrap tightly and thaw in the fridge before slicing.
What does the YouTube channel All Day I Dream About Food specialize in?
All Day I Dream About Food focuses on approachable, comfort‑food recipes with a modern twist, often emphasizing low‑carb, keto, and gluten‑free adaptations. The channel blends clear visual instruction with a relaxed, home‑cooking vibe.
Last updated: August 28, 2026
