Keto Basque Burnt Cheesecake

If you've never tried a Basque burnt cheesecake before, you're in for a real treat. And if you're already a fan, this keto basque cheesecake is about to become your new favorite low-carb dessert.

With a rich, creamy center and a deeply golden "burnt" top, this cheesecake is unlike the smooth New York style you might be used to.

It's rustic and effortlessly indulgent, and the best part? It's completely grain-free, crustless, and low in carbs, making it perfect for anyone following a keto lifestyle.

Be sure to check out our Keto Cheesecakes for more delicious flavor and style options. 

Why You'll Love This Recipe

• It's Ultra-Creamy: This cheesecake has a soft, melt-in-your-mouth interior with a rich, silky texture thanks to full-fat cream cheese and sour cream.
• No Crust, No Fuss: Forget about almond flour crusts or pre-baking steps, this is a true one-bowl, crustless cheesecake that's ready for the oven in minutes. Plus, it's gluten and nut-free!
• No Bain Marie Necessary: Unlike traditional cheesecakes, there's no need for a water bath. The high-temperature bake gives it that signature burnt top and creamy center without the extra work.
• Naturally Low in Carbs: With no added sugar and no crust, this dessert stays keto-friendly while still delivering loads of flavor.
  That Signature "Burnt" Top: High heat creates a caramelized, almost brûléed top that adds depth and balances the sweetness.
• Perfect Make-Ahead Dessert: This cheesecake gets even better after chilling overnight, making it ideal for dinner parties, holidays, or meal prep treats.

Ingredients Needed

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Note the full printable recipe card is at the bottom of the page.

• Full-Fat Cream Cheese: This is the base of the cheesecake. It provides the rich, dense texture and tangy flavor that makes this dessert a classic. Full-fat is essential for keto and for creating a creamy interior.
• Sugar Substitute: A keto-friendly sweetener like erythritol, monk fruit, or allulose adds sweetness without the carbs. It balances the tanginess of the cream cheese and sour cream, while still keeping blood sugar stable.
• Eggs: These bind the cheesecake together and help it rise slightly during baking. Room temperature eggs incorporate more smoothly into the batter and contribute to the silky final texture.
• Vanilla: A little extract adds aroma and depth.
• Sea Salt: Just a pinch enhances all the other flavors and keeps the sweetness in check.
• Full-Fat Sour Cream: This adds moisture and tang, creating that signature custard-like softness inside the cheesecake. Sour cream also helps the top caramelize beautifully in the oven.

How To Make A Perfect Keto Burnt Basque Cheesecake

Start by allowing your cream cheese and eggs to sit out at room temperature before baking. This step ensures a smoother batter and a more even texture once baked.

While your ingredients are coming to temperature, preheat your oven to 410°F (210°C) and line a 9-inch springform pan with parchment paper.

Be generous with the lining, allowing the paper to extend beyond the edges. Not only will this help lift the cheesecake out later, but it will also protect it from sticking as it bakes.

In a large mixing bowl or the bowl of a stand mixer, beat the softened cream cheese and sweetener on high speed until completely smooth and fluffy.

This step helps create a light texture despite the dense ingredients. Once combined, reduce the speed to medium-low and add the eggs one at a time, mixing well after each addition.

Scrape down the sides of the bowl at least twice to make sure everything is fully incorporated.

Next, add in the vanilla extract, the sea salt, and the sour cream. Continue to beat the mixture until the batter is smooth and velvety.

This should only take a minute or two, but again, be sure to scrape the bowl to prevent any clumps of cream cheese from hiding out.

Pour the cheesecake batter into the prepared pan and gently tap it on the counter to release any air bubbles.

Bake the cheesecake on the center rack for about 35 to 40 minutes. You'll notice it puff up and develop a deeply golden, almost charred top - this is exactly what you want.

If it hasn't browned enough by the 40-minute mark, let it go for another few minutes, watching carefully so it doesn't actually burn.

When the top is deeply golden and the center still has a slight jiggle, turn off the oven and let the cheesecake cool on the counter.

It will deflate and settle into that iconic Basque look. After about an hour, move it to the refrigerator to chill completely. For the best texture, let it rest overnight.

Once chilled, the cheesecake will be firm and sliceable, with a custard-like interior.

Leave it in the parchment until you're ready to cut - it helps maintain the shape.

Store any leftovers in the fridge for up to five days, or freeze for longer storage. You can freeze individual slices for up to a month (two months max) and thaw as needed.

Tag Us

I sure hope you will give this keto cheesecake recipe a try and will help us share it. If you try it, remember to tag us on Instagram, Facebook, and Pinterest. 

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Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

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In case you don't know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

It's my prayer that these keto cookbooks will help make keto a delicious breeze for you.

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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

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