Dessert
Basque burnt cheesecake
No crust, no water bath, and burnt on purpose at a temperature every other cheesecake recipe warns you against — the scorched top is the flavor, and the middle is meant to stay loose.
4gnet carbs
46gfat
12gprotein
480kcal
Per serving70 minServes 10
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Ingredients
For the whole dish · serves 10
- Cream cheese1½ lb
- Heavy cream14 fl oz
- Eggs8
- Granulated erythritol4 oz
- Almond flour1¾ oz
- Vanilla extracta tablespoon
- Sea salta good pinch
Method
6 steps · 70 minutes
- Line a springform pan with two crumpled sheets of parchment, letting them stand well above the rim. The creases are traditional and they hold the sides up.
- Beat the cream cheese completely smooth on its own before anything else goes in. Every lump you leave here survives to the plate.
- Add the erythritol, then the eggs one at a time, then the cream and almond flour, beating as little as possible.
- Do not whip air in. A Basque cheesecake that rises like a soufflé will crack and sink into a crater.
- Bake at 450F for 40 minutes until the top is genuinely dark brown and the middle still wobbles like a set custard.
- Cool it completely in the pan and serve at room temperature. Cold from the fridge, the middle firms up and the whole point is lost.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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