Keto Basque Burnt Cheesecake

Keto Basque Burnt Cheesecake
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 331.0
  • Total Fat: 31.0 g
  • Cholesterol: 139.8 mg
  • Sodium: 242.0 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 0.2 g
  • Protein: 4.9 g

View full nutritional breakdown of Keto Basque Burnt Cheesecake calories by ingredient
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Introduction

A keto take on the Bon Appetite recipe A keto take on the Bon Appetite recipe
Number of Servings: 16

Ingredients

    2lbs, Cream cheese, Nancy's
    1.5C Sweetener, Swerve Confectioners (by KINSPAPPY)
    6 large Egg, fresh, whole, raw
    2C Horizon Heavy Whipping Cream
    1 tsp Salt
    1 tsp Vanilla Extract
    1/3 C Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)

Tips

10"-diameter springform pan
Let cream cheese come to room temp before mixing.
Let the cheesecake cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away the parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.

Do Ahead: Cheesecake can be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.


Directions

•Place a rack in the middle of the oven; preheat to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above the top of the pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in the pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
•Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of the bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
•Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of the bowl, then reduce the mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
•Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of the bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
•Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.

• Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away the parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.

Do Ahead: Cheesecake can be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.



Serving Size: Makes 16 slices

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