Description
This 4 Ingredient Keto Basque Cheesecake is a rich, creamy dessert with a beautifully caramelized top and a luscious, custard-like interior. Made with simple keto-friendly ingredients, including cream cheese, powdered sweetener, eggs, and heavy cream, this no-flour cheesecake is quick to prepare and perfect for low-carb or ketogenic diets. The recipe requires just blending all ingredients and baking at a high temperature to achieve the signature burnt surface with a creamy center.
Ingredients
Cheesecake Ingredients
- 2 (8 oz / 227 g) blocks cream cheese (a total of 16 oz / 454 g), softened to room temperature
- 1 1/4 cups (150 g) powdered Swerve or other powdered sweetener
- 3 large eggs
- 1/2 cup (4 fl oz / 118 ml) heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 475°F (246°C). Spray the inside of a 7-inch round nonstick cake pan with cooking spray, then line the bottom with a parchment paper round. If your pan is not nonstick, line the sides with parchment strips as well, or line the entire pan with one large piece of parchment, molding it to the sides and bottom. This helps prevent sticking and creates a rustic texture on the cheesecake.
- Blend Ingredients: Add the cream cheese, powdered sweetener, eggs, and heavy cream to a food processor. Blend on high speed until the batter is completely smooth and free of any egg streaks, ensuring a creamy and uniform texture.
- Pour and Bake: Pour the smooth batter into your prepared pan and use a spatula to smooth the surface evenly. Place the pan in the oven and bake for 20-25 minutes. Keep an eye on the cake toward the end – the surface should develop a dark caramelized brown color but avoid burning. The center may still jiggle slightly, which is perfect.
- Cool and Chill: The cheesecake will puff up during baking but will deflate as it cools. Allow it to cool at room temperature for about 30 minutes, then refrigerate for several hours or overnight for the best texture. When ready to serve, gently loosen the cake edges with a spatula, slide the cake out onto a plate, and flip it onto a serving plate to display the smooth top.
Notes
- Using powdered sweetener like Swerve ensures the batter is smooth and lump-free; granulated sweetener is not recommended.
- Lining the cake pan fully with parchment creates more rustic indentations on the finished cheesecake but prevents sticking completely.
- The cheesecake center remains slightly jiggly when done baking; it will firm up after chilling.
- You can substitute heavy cream with full-fat sour cream for a slightly tangier flavor, but this will alter texture slightly.
- This recipe is naturally gluten-free and keto-friendly, perfect for low-carb dessert options.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque, Spanish
