Basque Cheesecake Recipe Easy Low Carb Dessert You Must Try Today

Name: Basque Cheesecake Recipe Easy Low Carb Dessert You Must Try Today
Prep time: 15 min
Cook time: PT-491803H56M29S
Total time: PT-491803H56M29S
Cuisine: Basque
Ingredients: 16 oz (450g) full-fat cream cheese, block style; 1 cup (240ml) heavy cream; ½ cup (100g) granulated erythritol or monk fruit sweetener; 4 large eggs, room temperature; 1 tsp vanilla extract; ¼ tsp salt; 1 tsp lemon zest (optional)

Posted on January 17, 2026

Leona Stone

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I still remember the first time I cracked open the oven and saw that perfectly burnt, golden top of a Basque cheesecake. It smelled like caramel and comfort wrapped into one. I’d been hunting for a dessert that felt indulgent but didn’t wreck my low carb goals—and this Basque cheesecake recipe was the answer. It’s creamy, slightly tangy, with just the right amount of caramelized edges that make you keep going back for another slice.

After testing this Basque cheesecake recipe easy low carb dessert about 10 times (not complaining), I’ve nailed the perfect balance of rich and light. The best part? It’s surprisingly simple, no fancy ingredients, and you don’t need to be a baking whiz to pull it off. So, if you’ve been craving cheesecake that feels a little rebellious and a lot delicious, keep reading.

Why You’ll Love This Basque Cheesecake Recipe Easy Low Carb Dessert

Okay, real talk—this Basque cheesecake recipe easy low carb dessert has changed the way I think about sweets. Here’s why I keep making it:

✅ Low Carb and Guilt-Free: Unlike traditional cheesecakes loaded with sugar and crust, this one skips the carb-heavy base and uses just a touch of natural sweetener. Perfect for anyone watching their carbs but still craving creamy dessert.
✅ Ridiculously Easy to Make: No water baths, no crust to fuss with. Just mix, bake, and that’s it. I’ve whipped this up after a long day with zero stress.
✅ That Signature Burnt Top: The caramelized, almost burnt surface adds this smoky, deep flavor that makes this cheesecake stand out. It’s like dessert with attitude.
✅ Versatile and Customizable: You can add vanilla extract, lemon zest, or even a swirl of low sugar jam. I’ll share my favorite tweaks later.

This isn’t just cheesecake. It’s the kind of dessert that feels fancy but is forgiving enough for everyday baking. Honestly, once you taste it, regular cheesecake feels a bit boring.

What Ingredients You’ll Need for the Basque Cheesecake Recipe Easy Low Carb Dessert

Here’s what’s cool about this ingredient list: you probably already have most of it chilling in your fridge or pantry. I like to group them by role, because understanding what each does makes you a better baker (trust me, it helps when things don’t go as planned).

Cream Cheese (16 oz / 450g): Full fat, no exceptions here. It’s the creamy base, and I always go for block cream cheese over spreadable kind for texture.
Heavy Cream (1 cup / 240ml): Adds richness and that melt-in-your-mouth feel. Don’t swap for milk—it won’t be the same.
Granulated Erythritol or Monk Fruit Sweetener (½ cup / 100g): Keeps this dessert low carb without the sugar crash. I prefer erythritol for its neutral taste.
Large Eggs (4): Room temperature is best. They give the cheesecake structure and help it set without cracking.
Vanilla Extract (1 tsp): I swear by Nielsen-Massey vanilla—makes a difference.
Salt (¼ tsp): Just a pinch to balance flavors.
Lemon Zest (Optional, 1 tsp): Adds brightness if you want a little zing.

Pro tip: I always let my cream cheese and eggs sit out for about 30 minutes before starting. It mixes way easier and you get fewer lumps.

Equipment Needed

You don’t need a fancy setup to make this Basque cheesecake recipe easy low carb dessert. Here’s what I use:

9-inch springform pan (or any oven-safe round pan): I use a springform because it makes removing the cheesecake easier, but a normal cake pan lined with parchment works too.
Mixing bowls: Two is ideal—one for wet, one for dry, but honestly I sometimes just mix in one.
Electric whisk or hand mixer: Makes blending cream cheese and eggs smooth and easy. I’ve done it by hand, but it takes more elbow grease.
Rubber spatula: For scraping down sides and folding ingredients gently.
Oven thermometer (optional): My oven runs a bit hot, so I use this to avoid burnt disasters.

Nothing fancy, and if you’re missing a springform pan, just line a regular pan with extra parchment so you can lift the cheesecake out easily.

How to Make It: Step-by-Step

Alright, here’s how you nail this Basque cheesecake recipe easy low carb dessert. I’m spilling all the little secrets I’ve picked up along the way.

Preheat and Prep (10 minutes)
Set your oven to 400°F (200°C). Line your 9-inch springform pan with parchment paper, making sure the paper rises above the sides by at least 2 inches—you want that rustic burnt edge. Butter the parchment lightly to keep the cake from sticking.
Beat the Cream Cheese (3-4 minutes)
In a large bowl, beat the softened cream cheese with your hand mixer on medium speed until smooth and creamy—no lumps. This is the base for your luscious cheesecake.
Add Sweetener and Eggs (5 minutes)
Add the granulated erythritol and mix until incorporated. Then add the eggs one at a time, mixing well after each addition. The batter should look glossy and smooth.
Mix in Cream, Vanilla, and Salt (2 minutes)
Pour in the heavy cream, vanilla extract, and salt. Beat on low speed until everything is just combined. Don’t overmix here or you’ll whip too much air in, which can cause cracks.
Optional Lemon Zest (30 seconds)
Fold in lemon zest if you’re using it. This adds a bright note that cuts through the richness.
Pour and Bake (50-60 minutes)
Pour the batter into your prepared pan. Bake at 400°F (200°C) for 50-60 minutes. The top should be deeply golden and slightly cracked, and the center will still jiggle a bit when you shake the pan gently.
Cool and Chill (2-3 hours)
Let the cheesecake cool completely at room temperature, then chill it in the fridge for at least 2 hours before slicing. This sets the texture and flavors.

Quick note: The burnt top might freak you out if you’re used to smooth cheesecakes, but that’s the whole point. It adds a smoky sweetness that’s addictive.

My Best Tips & Techniques

Okay, here’s where I get real about what makes this Basque cheesecake recipe easy low carb dessert foolproof:

Don’t skip the parchment lining: It might feel messy but trust me, it’s the secret to that signature rustic look and easy removal.
Use full-fat cream cheese and heavy cream: I tried low-fat once and the texture was sad. Full fat gives you that creamy, melt-in-your-mouth feel.
Mix on medium speed: Too slow and your batter might be lumpy; too fast and you whip too much air, causing cracks.
Room temperature ingredients: This helps everything blend smoothly without lumps or curdling.
High oven temp is key: The 400°F blast caramelizes the top beautifully, but keep an eye so it doesn’t burn to charcoal.
Patience with cooling: I know it’s tempting to dig in, but waiting for it to chill makes slicing neater and flavors richer.

First time I made this, I forgot to chill it and ended up with a gooey mess on my plate. Lesson learned.

Ways to Mix It Up

Once you have the classic down, here’s how to make this Basque cheesecake recipe easy low carb dessert your own:

Vanilla Bean Boost: Swap vanilla extract for the seeds of one vanilla bean. It’s a little more work but the flavor is next-level.
Chocolate Swirl: Melt 2 oz (60g) of 85% dark chocolate and swirl it gently into the batter before baking. It adds richness with zero extra sugar.
Berry Topping: Serve with fresh raspberries or a homemade low carb berry compote. The tartness pairs beautifully with the creamy cheesecake.
Spiced Version: Add ½ tsp cinnamon and a pinch of nutmeg to the batter for a cozy twist.
Citrus Zest: Try orange zest instead of lemon for a sweeter, fragrant note.
Nutty Crunch: Top the cheesecake with toasted almond flakes or crushed pecans before baking for a little texture contrast.

Heads up: I haven’t tried adding a crust because I love this cheesecake’s simplicity, but if you’re craving it, use a low carb almond flour crust for that extra crunch.

Serving Ideas & Storage

This Basque cheesecake recipe easy low carb dessert is perfect served chilled or at room temperature. I usually slice it and serve with a dollop of whipped cream or fresh berries.

It’s surprisingly filling, so thin slices work well. I love pairing it with a strong espresso or herbal tea.

Storage:

Refrigerator: Keep in an airtight container for up to 5 days. It actually tastes better after a day or two in the fridge.
Freezer: You can freeze slices for up to 2 months. Thaw overnight in the fridge and bring to room temp before serving.

Pro tip: If your cheesecake gets a bit firm in the fridge, let it sit on the counter for 15 minutes before eating for that perfect creamy texture.

Nutritional Info & Health Benefits

Here’s the lowdown per slice (based on 12 slices):

Calories	Protein	Carbs	Fat	Fiber
210	6g	4g net carbs*	18g	1g

*Net carbs calculated by subtracting fiber and erythritol from total carbs.

This cheesecake packs a good amount of protein thanks to the cream cheese and eggs, and it’s loaded with healthy fats from the heavy cream. The low carb sweetener keeps sugar low without that artificial aftertaste.

It’s not a health food, but it’s a much better option for dessert if you’re watching carbs or just want something rich without the sugar crash.

Final Thoughts

So that’s my Basque cheesecake recipe easy low carb dessert! I know I’ve gotten a little carried away singing its praises, but once you try it, you’ll get it. It’s the kind of dessert that looks fancy but comes together with just a few simple ingredients and a bit of patience.

Whether you’re low carb, keto, or just craving something creamy and different, this cheesecake has your name on it. Plus, it’s forgiving enough for beginners and flexible enough to make your own.

If you make this, please tell me how it goes! Drop a comment below or tag me on Instagram—I love seeing your versions and sharing tips.

Happy baking, and may your kitchen smell like caramelized heaven.

FAQs

Q: Can I use a regular sugar instead of erythritol?

A: You can, but keep in mind it won’t be low carb anymore. Also, sugar caramelizes differently so your burnt top might be sweeter and less smoky. I prefer erythritol for that clean sweetness without the carbs.

Q: How do I know when the Basque cheesecake is done?

A: The edges should be deeply golden and puffy, while the center jiggles slightly when you gently shake the pan. The top will have those signature cracks. It’s okay if the middle looks a bit underbaked—it sets as it cools.

Q: Can I make this cheesecake ahead of time?

A: Absolutely! It actually tastes better after chilling overnight. Just cover it tightly and keep in the fridge. Perfect for meal prep or special occasions.

Q: What if I don’t have a springform pan?

A: No worries! Use a regular round cake pan lined with parchment paper that goes up the sides. This way, you can lift the cheesecake out easily. Just be gentle when removing it, since there’s no pan latch.

Q: Can I add flavors like coffee or matcha?

A: Yes! I’ve tried adding 1-2 tablespoons of instant coffee dissolved in a little hot water for a mocha vibe—it’s amazing. Matcha powder works too, just whisk it into the batter with the dry ingredients. Both add fun twists without messing with the texture.

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