Keto Burnt Basque Cheesecake seems to go against all the norms for making a tasty cheesecake. First of all, it is burnt, and that clearly is not something you strive for in the kitchen. Secondly, a cheesecake “no-no” – it has cracks, and falls dramatically as it cools. Yikes! Yet, the original Burnt Basque Cheesecake has become a global phenomena! Joanie’s Keto version is inspired by the famous La Viña Burnt Cheesecake, from the San Sebastian restaurant. Her Keto “tarta de queso” is delicious!
So, let’s correct the misconceptions. It is not really burnt. Actually, it has a beautiful caramelized top and edges. It is also crustless. The best description of this fantastic Keto dessert is that it is a cross between a custard, a flan, and a creme brûlée. The top and sides have the classic creme brûlée look, the closer to the edges the more it is flan like (so creamy), and the interior is like custard (often runny). It is not your classic cheesecake. For Joanie’s classic version, try her Low Carb Cheesecake – The World’s Best.
The ingredients for this masterpiece are simple and much like you would find in any cheesecake. Eggs, a sweetener, and cream cheese are a must. Joanie uses full-fat Philadelphia Cream Cheese. Since Spanish cream cheese has more salt than Philadelphia cream cheese, she does add salt later in the recipe. In addition, Joanie likes using Erythritol for baking. Their confectioner’s version will give the best caramelization and burnt look.
The original recipe calls for baker’s wheat flour. To cut the carbs and also have a similar consistency, Joanie uses her new favorite low-carb flour – Lupin flour. It is plant based, acts just like regular flour, and something Joanie uses for a wheat-flour substitute. It is the base flour in her Keto Hamburger Yeast Buns and is a wonderful thickening agent for gravies and soups.
Joanie also added vanilla extract and almond extract to her batter. The vanilla adds a needed richness for any cheese cake, and the almond flavor is so typical of Spain. Nothing wrong with flavoring a custard-like cheesecake with almond!
No water bath is needed for this cheesecake and there are no temperature variations during the cooking process. It really is a simple recipe. Yet, there is a technique that must be mastered, and a specific pan.
You need a good, 9 1/2 inch spring-form baker’s pan. After greasing the entire pan with a thin layer of butter, you need to press a 22 inch piece of parchment paper into the side of the pan. This is followed by another light greasing of the paper and then adding a second 22 inch piece of parchment paper (pressed into the pan sides). Run one sheet from 12-to-6 on a clock and the second sheet from 9-to-3 on that imaginary clock. You should have about three inches of paper rising above the pan sides. Do not worry if it is not perfect. The folds will add the desired rustic look when baked.
Make sure to use very softened cream cheese. In fact, all of your ingredients should be at room temperature. We suggest using a stand mixer, but it can be mixed by hand. Cooked on the middle rack, the cheesecake will rise like a soufflé and then fall dramatically when removed from the oven. This is what you want. When removed from the oven, it will be very “giggly” and will need a few hours in the refrigerator after it comes to room temperature to set up. Be patient! Do not remove the parchment paper or the spring-form pan until it has been throughly cooled.
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Keto Burnt Basque Cheesecake – Inspired by La Viña Burnt Cheesecake from Spain
Keto Burnt Basque Cheesecake is airy and delicious! It is the hottest trend in cheesecakes. The custard-like interior and caramelized burnt top is unique and delicious. We do suggest trying it as baked, forget about the berries, whipped toppings, chocolate, or caramel. It is perfect, as is! A Tasty Low Carb delight!
Keto Burnt Basque Cheesecake
- Preheat the oven to 425 degrees. Grease a 9.5 inch spring form pan on the bottom and sides thoroughly with butter.
- Line the inside of the pan with two pieces of parchment paper. Cross the second piece over the first sheet and press each piece of parchment paper to the sides of the pan. Form tightly on the inside so that 2 to 3 inches stick up above the edges of the pan. Do not worry if it is crinkled or has pleats.
- Use your stand mixer with the paddle attachment. Cream the softened, room-temperature cream cheese and the confectioners Erythritol. Use the second speed. This should take about 2 minutes.
- Add the whole eggs one at a time and mix thoroughly until smooth (about 3 minutes). Stream in the heavy cream and the extracts. Blend for another 2 minutes. Shut off the mixer and scrape the sides a couple of times during the process.
- When the mixture is smooth turn off the mixer and add the lupin flour and sea salt. Mix on second speed again for 2 minutes until thoughly smooth (no lumps).
- Pour batter into prepared springform pan, place on a baking sheet. Bake on the medium level of your oven for 45 minutes or until the top is deep brown. Test the cheesecake by shaking. It should be "jiggly." It should also rise like a sofflé. You can go another 10 minutes, if not browned enough.
- Allow the cheesecake to cool at room temperature for 30 minutes and then in the refrigerator for 3 1/2 hours. Cut the cake with a very hot knife and serve cold.
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