Sugar-Free Basque Burnt Cheesecake
Indulge in the rich, velvety decadence of this *Sugar-Free Basque Burnt Cheesecake*, a healthier twist on the iconic Spanish dessert. This cheesecake boasts a caramelized, nearly burnt top that contrasts perfectly with its creamy, custard-like interior, all without the guilt of added sugar. Sweetened with stevia and made with almond flour for a subtle nutty hint, this low-carb version is a dream for those seeking a delicious dessert that aligns with keto or sugar-free diets. With simple pantry ingredients like cream cheese, eggs, and heavy cream, this approachable recipe comes together in just 20 minutes of prep time, baking to perfection with its signature rustic cracks and golden hue. Serve it chilled for an indulgent, melt-in-your-mouth experience that's perfect for any occasion!
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Ingredients
- 500 grams Cream cheese
- 4 large Eggs
- 200 ml Heavy cream
- 1 teaspoon Vanilla extract
- 10 grams Stevia powder (sugar substitute)
- 1 tablespoon Almond flour
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 210°C (410°F) and adjust the oven rack to the middle position.
Step 2
Line a 22 cm (9-inch) springform pan with parchment paper, ensuring the paper extends about 5 cm (2 inches) above the rim of the pan.
Step 3
In a large mixing bowl, add the cream cheese and beat with an electric mixer on medium speed until smooth and creamy.
Step 4
Add the eggs one at a time, beating well after each addition until fully incorporated into the cream cheese.
Step 5
Pour in the heavy cream and continue to mix on low speed until combined and smooth.
Step 6
Mix in the vanilla extract, stevia powder, almond flour, and salt. Beat on low speed just until the ingredients are well mixed and the batter is smooth.
Step 7
Pour the batter into the prepared springform pan, ensuring it is evenly distributed.
Step 8
Place the pan in the preheated oven and bake for 50 minutes, or until the top is deeply browned, almost burnt-looking.
Step 9
Remove the cheesecake from the oven. It will still be jiggly in the center, which is perfect. Let it cool completely in the pan before removing the springform edge.
Step 10
Once cooled, place the cheesecake in the refrigerator for at least 4 hours or overnight to set properly.
Step 11
When ready to serve, remove the parchment paper gently and slice the cheesecake. Enjoy your sugar-free Basque burnt cheesecake!
Nutrition Facts
| Serving size | (921.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2751.0 |
| Total Fat 260.7g | 0% |
| Saturated Fat 147.5g | 0% |
| Polyunsaturated Fat 7.4g | |
| Cholesterol 1449mg | 0% |
| Sodium 2510.4mg | 0% |
| Total Carbohydrate 30.9g | 0% |
| Dietary Fiber 0.6g | 0% |
| Total Sugars 20.3g | |
| Protein 57.2g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 610.5mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 945mg | 0% |
Source of Calories