Low Carb Basque Cheesecake
Indulge in the rich and creamy decadence of Low Carb Basque Cheesecake, the perfect guilt-free treat for dessert lovers on a keto or low-carb diet. This sugar-free twist on the famous "burnt cheesecake" boasts a beautifully caramelized crust and a luscious, custard-like center, thanks to a simple yet luxurious blend of cream cheese, granulated erythritol, and heavy cream. Enhanced with a touch of vanilla and the subtle nuttiness of almond flour, this cheesecake offers a seamless balance of flavor and texture without the carb overload. With just 15 minutes of prep and no need for a water bath, this foolproof recipe combines convenience with sophistication. Serve it chilled for a show-stopping dessert that pairs perfectly with fresh berries or a dollop of whipped cream—ideal for any occasion!
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Ingredients
- 500 g cream cheese
- 150 g granulated erythritol
- 4 large eggs
- 250 ml heavy cream
- 20 g almond flour
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Prepare a 9-inch (23 cm) springform pan by lining it with parchment paper, making sure the paper rises above the edge of the pan by at least 2 inches (5 cm).
Step 3
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
Step 4
Gradually add the granulated erythritol to the cream cheese, beating continuously until the mixture is smooth and well combined.
Step 5
Add one egg at a time, beating well after each addition until the batter is thoroughly mixed.
Step 6
Pour in the heavy cream, almond flour, vanilla extract, and salt. Continue to beat until the batter is smooth and creamy, ensuring there are no lumps.
Step 7
Pour the cheesecake batter into the prepared pan, spreading it evenly.
Step 8
Bake in the preheated oven for 55-60 minutes, or until the top is deeply browned and the center is still slightly jiggly when nudged.
Step 9
Once baked, remove the cheesecake from the oven and allow it to cool in the pan at room temperature.
Step 10
After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Step 11
Before serving, carefully remove the cheesecake from the pan by releasing the springform and peeling away the parchment paper.
Step 12
Slice and enjoy as a delicious low-carb dessert!
Nutrition Facts
| Serving size | (1127.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3006.6 |
| Total Fat 284.3g | 0% |
| Saturated Fat 158.0g | 0% |
| Polyunsaturated Fat 7.4g | |
| Cholesterol 1499mg | 0% |
| Sodium 3116.9mg | 0% |
| Total Carbohydrate 183.9g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 20.8g | |
| Protein 60.2g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 640.5mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 945mg | 0% |
Source of Calories