Keto Burnt Basque Cheesecake

Keto Burnt Basque Cheesecake ala La Vin restaurant in San Sebastián in Spain 🇪🇸!

Definitely a cheesecake that breaks the usual rules of baked cheesecake! No water bath for one!

The original & recipe includes flour as a binder, and of course sugar to sweeten. In my experiment I chose to simply omit the flour, and make it sugar free. This is basically a fat bomb!

Parchment peeled away after it has cooled down in the fridge for four hours.

3 blocks of cream cheese
7 eggs
2 cups heavy cream
1/2 cup sugar (or allulose if sugar free)
1/2 tsp vanilla extract
1/4 tsp salt
Zest of one lemon

Preheat oven to 425 F.
Take a 9 inch springform pan. Grease it and then line with parchment so that it sticks. Then grease the parchment so that the cheesecake won’t stick to it.

In your mixer, beat the three blocks of room temperature cream cheese, vanilla extract, salt & lemon zest until silky smooth. Add one egg at a time and beat between eggs. Pour in the heavy cream. Mix well & scrape the sides to make sure it all incorporated.

Pour batter into the lined springform pan. I tap it to get rid of air bubbles. Place into the preheated oven in the middle rack. And bake it for 50 to 60 minutes. You will notice that it will puff up and rise like a soufflé, and it will be jiggling in the middle. The dark crust forms and caramelizes, giving it that beautiful color.

Let it cool down for a few hours before you serve. You can store it for about a week in the refrigerator.

The cheesecake is super moist. It can have sort of a custard texture to the center when cooked.

When you pull it out of the oven, it has risen like a soufflé. It soon drops as it cools down.
Topped with “baklava filling” which is chopped & roasted walnuts & almonds , tossed in cinnamon & cardamom. Drizzled with Choczero’s sugar free chocolate syrup and caramel maple syrup.

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