Updated: May 10
I know that this burnt cheesecake from the Basque region of France and Spain has taken social media by storm. I also know for a fact that Basque Cake or Gâteau Basque is less popular as compared to this cheesecake. With that being said, I definitely will make Gâteau Basque in the near distant future. For now, let's talk about this wonderful cheesecake.
To be honest, I am not a fan of cheesecake. No-baked versions, jiggly Japanese types, or even the finest NY-style cheesecakes can't work their magic on me. This is because I only have my eyes on this cheesecake. Unlike all the mentioned previously, this is a crustless, rustically beautiful cheesecake. I don't call it burnt tho, but rather, I called it browned. I still don't get why is it called burnt tho. Anyway, it is literally like eating browned cheese with a soft and creamy texture. You know when you walked into a pizzeria and the browned cheese just hit you? That's the same aroma when this cake is baking in your oven. It is kinda like Parisian Flan in comparison.
The reasons why I only eat this cheesecake are, it is not sugary sweet, it does actually taste like cheese and it is super easy and simple to make. The challenge which I will put myself thru' is to make this keto-friendly. This is the very first I'd tried baking keto-friendly food; I am glad that it turns out as great as the original version.
I always thought that sugar is important and necessary for baking. But today I discovered something amazing and exciting; sugar isn't necessary as it can be replaced by natural low carbs sweeteners. Yes, more keto-friendly baked goodies to come! My daughter said this is the cheesecake to end all cheesecakes. And I totally agree with her. In closing, I really hope you will give this recipe a try.
(Make one 8 inch cheesecake)
Unsalted Butter, For Greasing
Keto-Friendly Cream Cheese Preferably Philadelphia, 454g
Stevia Liquid, 1 TSP
Keto-Friendly Heavy Whipping Cream, 200ml
Sea Salt, 1/2 TSP
Pure Vanilla Paste, 1/2 TSP
Almond Flour, 43g
8 Inch Spring Form Round Cake Pan
Hand / Stand Mixer
Preheat oven to 205 degree celsius or 400 fahrenheit.
Grease cake pan with butter.
Lay parchment paper onto the pan, with sides hanging out as the cake will rise during the baking process.
It doesn't have to be lined perfectly.
*Before mixing process, make sure all the ingredients are at room temperature.*
Add cream cheese and stevia into a large bowl or a stand mixer.
Using a hand or stand mixer, whisk until light and fluffy.
While still whisking, add in the eggs, 1 at a time.
Continue whisking until all the eggs are fully incorporated.
Add in cream, salt and vanilla.
Continue whisking until well combined.
Lastly, sieve in almond flour.
Whisk until well combined. Make sure no large lumps.
Transfer the batter into the prepared cake pan.
Wack into the oven and bake for about 50 to 60 mins.
The cake should be dark brown in color and jiggly in the middle.
Remove from oven and set aside to cool down completely.
As it cools it will collapse.
Unmold and transfer onto a cake stand or a serving plate.
Slice and serve immediately.
Here's the recipe video: