Basque Cheese cake
Keto Basque Burnt Cheesecake
This cheesecake is creamy on the inside and caramelized on the outside. The rich dark top is actually achieved by baking at a high temperature within a shorter baking time. This rustic looking cheesecake originates in Basque Country and is said to have been created in 1990 by Chef Santiago Rivera of La Viña in San Sebastian, Spain. While the original recipe only calls for five ingredients — cream cheese, heavy cream, sugar, eggs and flour — countless variants have popped up. But for this keto version, I have not used any flour, starch or xanthan gum and it still turned out well.
400 g Cream Cheese (room temperature) (14 oz) 1 2/3 cups
2 Eggs (room temperature)
220 ml Whipping or Heavy Cream (room temperature) 1 cup
80 g Allulose (2.5 oz) 5 1/2 tbsp
1 g Salt
1tsp Vanilla extract
Preheat the oven at 428 F or 200 C. preheat the oven longer around 20 to 30 minutes. The burnt texture is created by the high temperature and shorter baking time.
Roughly line with parchment paper and cut off any excess then set aside.
It's important to bring the cream cheese, eggs and whipping cream to room temperature
Lightly beat the eggs, salt and vanilla extract then set aside.
MIx cream cheese until smooth. Add the sweetener and mix until smooth and creamy.
Add half the egg mixture to the cheese and mix until combined. Add the balance of the egg mixture and whisk until well combined.
Add the whipping cream and whisk until smooth and creamy.
Strain the batter into the pan to prevent any lumps.
Bake at the middle rack for 20 to 30 mins.
As all ovens are different, pay attention to the darkening of the top. Rotate the pan midway to ensure even browning.
Once the top is dark enough, immediately remove the pan. if the cake is wobbly, then it is done. The texture will firm up as it cools.
Do not over bake the cake after 30 mins even if the top is not dark enough as the texture of the cake will be affected.
During baking, the cake will rise but will sink down after some time.
For a creamy texture, bake it at the normal time around 30 mins.
For a creamy with an oozy raw center, bake it at a lesser amount of time around 20 mins.
And for a firmer texture, bake it a bit longer than the normal time of 30 mins.
Let the cake cool down to room temperature before chilling in the fridge for a few hours or overnight.