Keto Basque Cheesecake
Delicious ALMOST Burnt Cheesecake
Servings: 12 servings
Equipment
- 1 8 inch Springform Pan
Ingredients
- 24 ounces cream cheese room temperature
- 5 eggs
- 1 egg yolk
- 1 1/2 cups heavy cream room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups Golden Erythritol and Monk Fruit see notes
Instructions
- Prepare pan with two large pieces of parchment paper. You can fold the sides. Wrinkled cheese cake sides are part of a basque cheesecake. You might want to pray or butter the bottom of the pan first to get the parchment paper to stick to bottom and sides. (Don't overdo that).
- Preheat oven to 425 degrees F.
- Make sure cream cheese, heavy cream, eggs are at room temperature.
- Use a hand beater (if you have one) to mix the cream cheese until very smooth.
- Add sweetener a half cup at a time until fully incorporated.
- Add eggs one at a time on low speed.
- Add heavy cream and vanilla. Mix on low speed.
- Make sure oven is very hot and preheated for 20 minutes.
- Pour batter into pan. Bang on counter to get rid of any air.
- Bake for 30 to 45 minutes. Your oven will be different from my oven. Check at 30. You want your internal temperature in the middle to be about 150 degrees F. You will want a soft center.
- Cool completely before placing in fridge uncovered to prevent any condensation.
- FREEZING: You can freeze whole or in pieces. Defrost in refrigerator. I tested this in pieces and it defrosted beautifully.
Notes
If you don't have the Golden Erythritol, use erythritol of your choice, such as Swerve or an allulose blend.