HOW TO MAKE KETO BASQUE BURNT CHEESECAKE - SMOOTH, CREAMY, RICH CHEESE FLAVOR WITH NO EQUIPMENT !
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- Опубликовано: 27 июн 2021
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This Keto Basque Burnt Cheesecake is remarkably easy and quick to make. It 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.
The recipe can be viewed and printed at this link;
docs.google.com/document/d/18...
[Total Servings = 6]
NUTRITION INFO PER SERVING
Total Carb = 2.4 g
Dietary Fiber = 0
Net Carb = 2.4 g
Calories = 287
Total Fat = 28.7 g
Protein = 6.1 g
INGREDIENTS
Cream Cheese (room temperature) = 400 g / 1 2/3 cups (Note: I used Philadelphia Cream Cheese. It's best to use good quality cream cheese as it is after all, the star of the cake.)
Eggs (room temperature) = 2 large
Whipping or Heavy Cream (room temperature) = 220 ml / 1 cup
Allulose = 80 g / 5 1/2 tbsp (Note: This is mildly sweet so you can adjust accordingly. You can also use any other Keto friendly sweetener)
Salt = 1 g
Vanilla extract = 1 tsp
DIRECTIONS
1. Preheat the oven at 428 F or 200 C. It's best to preheat the oven longer around 20 to 30 minutes so that it is hot enough. The burnt texture is created by the high temperature and shorter baking time.
2. In the video, I used a 6 inch or 15 cm round pan with 3" height. If you use a bigger pan, you need to increase the recipe. Roughly line with parchment paper and cut off any excess then set aside. If your pan is lower, then you may need to make the parchment paper higher to withstand the rise.
3. It's important to bring the cream cheese, eggs and whipping cream to room temperature so that they blend together easily creating a smoother batter.
4. In a small bowl, lightly beat the eggs, salt and vanilla extract then set aside.
5. In a bigger bowl, add the cream cheese and use a spatula to mix until smooth.
6. Add the sweetener and mix until smooth and creamy.
7. Add half the egg mixture and use a handheld whisk to mix until combined.
8. Add the balance of the egg mixture and whisk until well combined.
9. Add the whipping cream and whisk until smooth and creamy.
10. Strain the batter into the pan to prevent any lumps.
11. Bake at the middle rack with top, bottom heat and fan for about 20 to 30 mins. If you only have a conventional oven with regular bake option, then bring the rack higher as heat rises so the upper oven will be hotter. However, if your oven is top heating, make sure that the parchment paper is not touching the heating element to prevent any burning. As all ovens are different, pay attention to the darkening of the top. Rotate the pan midway to ensure even browning. If the top is not darkening fast enough, you may have to give up on the color as you can't keep on baking. Sometimes, you may have to reduce the temperature if the top is burning too fast. So, you need to adapt to the situation as every oven is different.
12. Once the top is dark enough, immediately remove the pan. If you wish to have a darker top, just switch to the top heat for a little while before removing the pan. After removing the pan, just give it a jiggle and if the cake is wobbly, then it is done. The texture will firm up as it cools.
13. 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.
14. During baking, the cake will rise but will sink down after some time.
15. Whether you prefer a creamy texture or a creamy texture with an oozy raw center or a firmer texture like regular cheesecake, it basically boils down to the baking 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.
15. Let the cake cool down to room temperature before chilling in the fridge for a few hours or overnight.
16. If you prefer a softer texture with a custard-like filling, take out the cheesecake from the fridge for about 15 to 30 minutes before serving. This will also bring out the flavor of the cream cheese better. But if you prefer a firm texture, then serve it cold. 
Хобби
![Basque Burnt Cheesecake [Super Creamy & Easy]](http://i.ytimg.com/vi/kQUKnGlsZfU/mqdefault.jpg)
Please see the description box below the video (click down arrow on the right hand side, beside the video title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
Explained so clear in details, thanks a lot. Love it!
Wow!!all your recipes are an art,and so delicious,no one like you,thanks for sharing this recipe,cheers!!
This is so creamy good! Thank you 😊
Great, I love cheese cake. This will be delicious, thank you.
Brilliant, thanks!
I made this today for my birthday. We all love it. Thank you for sharing this recipe 🙏 😊
That's awesome! Thanks so much for your feedback ❤️
Love love this! I will make it very soon!!!👍👍👍👌👌👌😘😘😘👌👌👌
Made this for my birthday yesterday, and it’s my first time making this. It was soooo delicious and nobody notice it’s low carb. Thanks for the recipe :)
That's awesome! Thanks so much for your feedback ❤️
Wanted to let you know I made this cake for Christmas. Came out very good and delicious. Thank you and happy Holidays.
That's great! Thanks so much for your feedback ❤
After straining the batter, it should be very silky. Superb!
Omg! I tried this recipe and it turned out really really good and delicious! Even though my batter was more on the thin side- it baked well! Thank you for this video all the small details!
So glad to hear that! Thanks so much for your feedback ❤️
@Mass Awakening That's great! Thanks so much for your feedback ❤️
It's mine! It's mine!!! Thank you for sharing this recipe. Merry Christmas to everyone!!
Merry Christmas to you too 😊
I've made many of these, I'm addicted!
That's awesome! Thanks so much for your feedback ❤️
I tried it, absolutely recommended, very very very delicious. Thank you for this recipe
Awww... so glad to hear that! Thanks so much for your feedback 🙏❤️😘
Wow wow 😍 thank you so much. He is delicious ❤
Nice
I hv used Mascarpone it come out delicious 😋. Thanks for the receipe and the good work on your channel🥰
That's great! Thanks so much for your feedback 🙏
Hi, tried out the recipe and my family loves it. They love the creamy texture and richness of this cheesecake. Thank you for sharing. Do you have any chocolate version? My kids are fans of chocolate so would like to try a chocolate basque cheesecake for them.
That's great! Thanks for feedback and suggestion for a chocolate version. I will certainly try to do that 😊
It is vastly different from my recipe here on my channel but seems as if it would be very creamy, and no crust, either... Might hafta try it...
Made this the other day, used half and half and it turned out good even tho my batter wasn't supper smooth 😂.
The flavor is like flan, the burnt part caramelized and it tasted so good! The cheesiness of the cake itself was so subtle even though it's pure cheese. That's to my liking, actually. It almost tastes like flan, really.
Thank you so much for your feedback 🙏
Thank you for sharing this recipe and the baking tips. I tried this out today and it was a complete hit! People were taking second and third helpings :):)
Some modifications I made (just because the packets came in these sizes):
500g cream cheese
200ml whipping cream
50g Lakanto + 70g allulose
added 2 tbsp almond flour
Needed to bake for around 45mins (25mins at 200deg C then 20 mins at 250 degC) in my very basic/cheap oven to get it to darken and set but still came out with a gooey centre (my recipe probably had too much volume for a 6 inch cake tin)
That's great! Thanks so much for your feedback ❤ As you have more fillings you can actually use a bigger pan so that it's easier to bake. Glad that everyone enjoyed it 😊
Great recipe! I needed 120g of Allulose to satisfy my family 😂. They couldn’t tell it was Keto. Didn’t have a round pan so I used a rectangular pan and cut the cake into triangles.
So glad to hear that! Thanks so much for your feedback ❤
TQ so much for the recipe. Other recipe contains coconut flour which i dont really like. yours is amazing!!! TQ so much!!
That's great! Thanks so much for your feedback ❤️
Wow, looks yummy! Gonna try this recipe coz i love cheesecake. Large egg is approximately how many grams? Thanks.
Thanks! I largexegg is about 60g with shell
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It looks utterly delicious - thank you! I'm interested to see that you're using allulose. Does it make a difference? It's not available in Europe and too expensive to order from USA, but I'd like to know what you think, anyway.
I used to use Erythritol which is cheaper. I still do but to a lesser extent now. The problem with Erythritol is that it has an after taste which my non keto family finds it unpleasant so they are reluctant to eat the baked goods I made. Then I tried Allulose and found that it really has no after taste so they are happy eating it now haha.. The downside is that Allulose is slightly more costly. I can understand that not all keto sweeteners are available everywhere. We don't have Bocha Sweets or Swerve here
@@lowcarbrecipeideas try xylitol, found it best so far
Can sb please tell me why my cheesecake flipped down? It was like 1cm height and the constystency after baking was like granulated. Please help!😊
oh, so creamy! I can't believe it is KETO!! Divine cheesecake! Will mascarpone work for this recipe instead of Philadelphia, to increase fat content?
Thanks! Frankly I have not tried that but I think its doable
hi can i substitute the whiping cream into coconut cream with the same amount of the latter thanks
Frankly I have not tried that but I think its doable. If you do try please let me know how it turns out 🙏
I like your recipe very much!
I don't want to add sweetener or erythritol, can I?
Yes you can but wouldn't it be odd to have no sweetness at all for a cheesecake?
Thanks a lot!
Would it work with erythritol? If so, how much do you think is needed
Yes same amount but erythritol may crystallize after chilling in the fridge. If possible try using Allulose as it will not crystallize and dies not have after taste
Looks delicious!😋 by the way.. i tried making keto lemon tart from your recipe using powdered swerve sweetener but a day after i put the lemon tart in the fridge the powdered swerve crystalizes. How to prevent that from happening?
Thanks ! Frankly I have not tried swerve before as its not available here. Erythritol can cause crystallization too. I recommend using Allulose to prevent crystallization and it does not have an after taste
@@lowcarbrecipeideas thanks for your recommendation. I will definitely try using allose on my nxt baking.😃 i love all your recipes, easy to follow. 😍
You're welcome! Thanks so much for your support ❤
I’ve read using the swerve confectioners version, or take your swerve and grind it in a coffee grinder.
Im craving but allulose is not available here can i use stevia instead? Or i will try not to add sweetener. Thanks
As mentioned you can also use any keto friendly sweetener
If i use equal gold sticks how many sticks should i use?
Sorry I am not familiar with that. You will have to estimate 🙏
Is it possible to skip or substitute eggs in it??
Without any starch, the eggs helps to thicken and smoothen the texture of the cheesecake. Having said that, it may be possible to make cheesecake without eggs and if you do try it, please let me know how it turns out thanks 😊
How about in the airfryer? What would be the temperature?
Oh sorry I don't have have any experience with air fryer but I know that its doable based on the feedbacks I received 🙏
Can I make it with splenda??
Frankly I have not used Splenda before but as long as it's low carb / keto friendly it should be fine
Hi ! I tried this recipe and the taste was amazing!! However, there was a pool of oil surrounding the cheesecake, do you know what went wrong ?
Did the cake cracked?
@@lowcarbrecipeideas nope, the cake was still very pretty and smooth
Did you use powdered sweetener or granulated?
I used granulated, but Allulose granulated is quite fine. As the cheesecake is baked, you can use any keto friendly granulated sweetener. Only thing is Allulose don't taste grainy when chilled.
Is whipping cream / heavy cream keto friendly?
Yes they are
Hi, if I want to add lemon, do I have to remove the vanilla extract? What adjustment should I make for this recipe? Thank youuuuu.
You can try reducing 1 egg and add about 45 to 60 ml of fresh lemon juice. I have quite a number of lemon and lime cheesecake recipes so do check out this CAKE playlist;
ruclips.net/p/PL0Ixo8hboMFex03mA486UtvEq_HjMrIiZ&si=bIGI1D9Tne4n_5N4
@@lowcarbrecipeideas Thank you ❤️
Hi, in turkey they pour chocolate over the San Sebastián cheesecake. Would you recommend or no?
Frankly, I have never tried that and am not sure how it will turn out. However, I do have a chocolate version and here's the link;
ruclips.net/video/FKvPjK-TTAo/видео.html
@@lowcarbrecipeideas thank you. I’ll definitely try it 😌🙏
Can I use half and half instead of whipping cream? Tysm
Yes you can
@@lowcarbrecipeideas thanks
I made this. It’s so good, but I think the measurement of the whipping cream is wrong. Instead of 220ml I would suggest 100ml!
That's great! The measurement for the whipping cream is correct, and many people have made it successfully. However, if the reduced amount works well for you, then you can maintain that. Thanks for sharing and your feedback 🙏
Music is great..my morning coffee kick in loving that guitar...
Any substitutes for whipping cream or the double cream?
You can use coconut cream at a 1:1 ratio
@@lowcarbrecipeideas omigosh, I was wondering about coconut cream and didn't dare ask!! Thank you so much!
😁🖖✌👌👍😎
Mine is fine but the cake is not burnt at top
im wondering why is it in ur video its easy to unwrap .. not sticky
If the parchment paper is crumpled, it's less sticky
It's not "Basque". It's not a traditional thing. It's a recipe from a restaurant in Saint Sebastian (wich, yes, happens to be in the Spanish Basque Country) called La Vina. Credit to whom credit is due.