Basque Burnt Cheesecake

Name: Basque Burnt Cheesecake
Cuisine: American
Ingredients: Unsalted Butter, For Greasing; 454 g Keto-Friendly Cream Cheese Preferably Philadelphia,; 1 TSP Stevia Liquid Form,; 4 Eggs,; 200 ml Keto-Friendly Heavy Whipping Cream,; 1/2 TSP Sea Salt,; 1/2 TSP Pure Vanilla Paste,; 43 g Almond Flour,

Daniel Lim @fatdoughsg

Singapore

I know that this burnt cheesecake from the Basque region of France and Spain has taken the 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 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.

Daniel Lim @fatdoughsg

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Ingredients

Unsalted Butter, For Greasing
454 gKeto-Friendly Cream Cheese Preferably Philadelphia,
1 TSPStevia Liquid Form,
4Eggs,
200 mlKeto-Friendly Heavy Whipping Cream,
1/2 TSPSea Salt,
1/2 TSPPure Vanilla Paste,
43 gAlmond Flour,

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Steps

1

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 baking process.
It don't have to be lined perfectly.
2

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.
3

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.
4

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 at the middle.
Remove from oven and set aside to cool down completely.
As it cools it will collapse.
5

Unmold and transfer onto a cake stand or a serving plate.
Slice and serve immediately.