Keto basque burnt cheesecake

I fell in love with the Basque cheesecake last year when Claire Khoo introduced it to me. It was a keto-friendly version which, surprisingly, tasted just as good, if not better than the real deal, I felt.

This is my second time making this – the first was a miss as the brand of cream cheese I used was a tad salty and I didn’t put much sugar. It didn’t quite taste like a sweet dessert and I walked away from that experience, feeling quite…underwhelmed.

This time, I decided to give it a go but with some minor adjustments to the ratio as well as flavour. I added some lemon zest and a splash of lemon juice for that citrus tang which turned out to be quite refreshing. I might just play around with making up a berry version (strawberry sounds really delish) or heck, a kaffir lime variation!

Keto basque burnt cheesecake
Adapted from Craft Passion’s recipe


750gms cream cheese, at room temperature
400ml whipping cream or heavy cream
4 large eggs
3/4 cup sweetener of your choice
1/2 tsp xantham gum or 2 tbsp almond flour
Zest from 1 lemon
A splash of lemon juice
A slash of vanilla extract


  1. Preheat your oven to 200°C (top and bottom elements only). Line an 8? springform cake pan with parchment paper. Ensure that the paper extends about 1-2 inches above the rim of the pan as the cake will rise a fair bit.
  2. Whisk the cream cheese, lemon zest and sugar until combined and creamy. The batter should look fairly smooth.
  3. Add eggs, one at a time, beating well before adding the next.
  4. Fold in the cream, lemon juice and vanilla extract slowly and mix until well incorporated. Then gradually mix in the xantham gum/almond flour.
  5. Pour the batter into the lined pan and bake in the middle of the oven for 35 to 45 minutes or until the top is dark brown. I prefer mine to be lightly browned.
  6. Remove this from the oven and leave it to cool down at room temperature for at least an hour. Chill and serve fresh from the fridge – it’ll get a bit more solid when it’s cold!

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