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
- 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.
- Whisk the cream cheese, lemon zest and sugar until combined and creamy. The batter should look fairly smooth.
- Add eggs, one at a time, beating well before adding the next.
- Fold in the cream, lemon juice and vanilla extract slowly and mix until well incorporated. Then gradually mix in the xantham gum/almond flour.
- 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.
- 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!