Description
A creamy, slightly tangy Basque cheesecake with a caramelized burnt top, perfect for low carb diets and easy to make with simple ingredients.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, making sure the paper rises above the sides by at least 2 inches. Lightly butter the parchment.
- Beat the softened cream cheese in a large bowl with a hand mixer on medium speed until smooth and creamy, about 3-4 minutes.
- Add the granulated erythritol and mix until incorporated. Add eggs one at a time, mixing well after each addition until the batter is glossy and smooth.
- Pour in the heavy cream, vanilla extract, and salt. Beat on low speed until just combined, about 2 minutes. Avoid overmixing.
- Fold in lemon zest if using.
- Pour the batter into the prepared pan and bake for 50-60 minutes until the top is deeply golden and slightly cracked, and the center jiggles slightly when shaken.
- Let the cheesecake cool completely at room temperature, then chill in the refrigerator for at least 2 hours before slicing.
Notes
Let cream cheese and eggs sit at room temperature for 30 minutes before mixing to avoid lumps. Use full-fat cream cheese and heavy cream for best texture. Do not overmix to prevent cracks. The burnt top is intentional and adds smoky flavor. Chill cheesecake for at least 2 hours before slicing for best results.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: Basque, Spanish
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 210
- Fat: 18
- Carbohydrates: 4
- Fiber: 1
- Protein: 6
Keywords: Basque cheesecake, low carb dessert, easy cheesecake, burnt cheesecake, keto dessert, creamy cheesecake, no crust cheesecake