Name: Keto Basque Cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 4 h 5 min
Ingredients: 26 oz = 735 g cream cheese, at room temperature; 12 oz = 340 g crème fraîche, at room temperature; 1 cup = 240 ml (or to taste) allulose; 6 pastured eggs; 1 teaspoon guar gum

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Ever witnessed a dessert that looks like a beautiful mistake but tastes like pure heaven? Meet the Keto Basque Cheesecake—the rebellious sibling in the cheesecake family that breaks all the rules yet somehow steals the show.

While traditional cheesecakes demand water baths, gentle cooling, and prayers to the dessert gods to avoid cracks, this caramelized wonder laughs in the face of precision. It’s the dessert equivalent of bedhead that somehow looks better than a salon blowout.

I’ve shared countless keto and carnivore cheesecake recipes over the years, but this Basque beauty stands in a league of its own. Unlike its perfectly manicured cousins, this cheesecake flaunts its imperfections with a confidence we should all aspire to. That deliberately dark, almost burnt exterior isn’t a cooking catastrophe; it’s the signature characteristic that gives this dessert its complex, toasty flavor notes while keeping the inside impossibly creamy.

This indulgent treat delivers all the luxurious richness you crave without the sugar crash afterward. Trust me, this is the cheesecake that’ll have your friends suspiciously eyeing your plate and wondering why they’re torturing their blood vessels with conventional sugar-filled alternatives.

So grab your springform pan and prepare for dessert glory with minimal effort. This ridiculously easy recipe might just become your new dinner party secret weapon. Move over, traditional cheesecake—there’s a new, hotter dessert in town.

What on Earth is a Basque Cheesecake?

The Basque Cheesecake—or actually Burnt Basque Cheesecake—is the rebellious rock star of the dessert world that originated in a little restaurant called La Viña in San Sebastián, Spain. Unlike its prim and proper New York cousin, this cheesecake proudly sports a dramatically caramelized exterior that borders on burnt (hence the name), while hiding an impossibly creamy, almost custard-like center that melts in your mouth.

What makes it truly revolutionary? It throws conventional cheesecake wisdom right out the window. No fussy water bath. No graham cracker crust. No gentle cooling to prevent cracks. In fact, this dessert celebrates its rustic, cracked appearance like a badge of honor. It’s baked at an extraordinarily high temperature, which creates that signature contrast between the darkened exterior and the luscious interior.

The traditional version is ridiculously simple, using just cream cheese, sugar, eggs, and cream. My keto adaptation maintains all that glorious simplicity and distinctive character while making it suitable for low-carb lifestyles. It’s culinary rebellion at its most delicious.

The Magic Behind My Keto Basque Cheesecake Ingredients

Naturally, cream cheese forms the foundation of this decadent creation. It’s the non-negotiable base that gives any cheesecake its identity and silky texture. But where many recipes stop at the basics, I’ve made some strategic choices to elevate this keto version to something truly extraordinary.

First, let’s talk about what you won’t find here: that runny, bland heavy cream that appears in countless keto Burnt Basque Cheesecake recipes. Instead, I’ve opted for thick crème fraîche, which brings a subtle tanginess and contributes to a substantially richer consistency. This simple swap transforms the entire character of the dessert, adding complexity where other recipes fall flat—sometimes even literally.

Eggs, of course, are a natural component of any proper cheesecake. They work their binding magic, bringing everything together while contributing to that coveted custardy texture. No surprises there—some traditions exist for good reason.

Now for the technical details: While traditional Burnt Basque Cheesecake typically includes corn starch or wheat flour, I’ve substituted guar gum to ensure everything holds together beautifully without unnecessary carbs. This addition prevents any separation while still allowing for that deliciously velvety and slightly runny center that makes this cheesecake so irresistible. Technically, you could make this recipe without any thickeners at all, but I like to add guar gum just in case—consider it cheesecake insurance.

Finally, allulose stands as the uncontested champion among keto sweeteners for this particular recipe. Unlike others that simply provide sweetness, allulose actually behaves remarkably like sugar, caramelizing beautifully to create that signature dark brown top. Meanwhile, it sweetens the interior with a clean, neutral flavor that doesn’t distract from the cheesecake’s natural richness. When you’re aiming for that authentic burnt exterior, no other sweetener comes close.

Baking Your Way to Basque Brilliance: Step-by-Step Instructions

Crank your oven to a scorching 450°F (230°C)—yes, that hot. Wrap a 9-inch springform pan with foil (unless you enjoy cleaning burnt cheesecake from your oven floor).

Line the bottom of the pan with parchment paper.

Next, line also the sides of the pan with parchment paper, leaving plenty hanging over the edges. Pro tip: Those paper clips aren’t just for holding your tax receipts together—they’ll keep your parchment from performing an escape act.

Take 26 oz (735g) room-temperature cream cheese.

Beat it…

…until it’s smoother than your finest velvety dress.

Add 12 oz (340g) of crème fraîche…

…and 1 cup (240ml) of allulose.

Then mix until they’re better acquainted than old college roommates.

Take 6 pastured eggs.

Add them one at a time—this isn’t a race.

Beat well after each addition, as each egg deserves its moment of incorporation before the next one crashes the party.

While beating continuously, sprinkle in 1 teaspoon of guar gum like you’re sprinkling magic dust to complete your masterpiece, which you are.

Pour this silky concoction into your paper-lined pan.

Give it a gentle shake to pop any air bubbles—think of it as a tiny cheesecake earthquake.

Then, bravely slide it into your inferno of an oven for about 45 minutes.

You’re looking for a top that’s dark brown but not carbon black. We’re making cheesecake, not charcoal.

Let your cake cool until it’s just slightly warm.

When ready to serve, remove the aluminum foil wrap.

Next, free your cake from its springform prison.

Slide this beauty onto a serving plate and peel away the parchment paper to reveal your masterpiece.

Serve warm for a more pudding-like center, or refrigerate overnight if you prefer picture-perfect slices for your Instagram feed.

Congratulations! You’ve just created something that looks like a delicious mistake but tastes like a deliberate miracle.

How I Came Up with this Easy Keto Cake

I’d never heard of Basque cheesecake until my friend casually mentioned his mother had enjoyed one for dessert at a restaurant. That simple comment sparked my curiosity—what on earth was a Basque cheesecake? I had to investigate.

My research revealed something that immediately delighted me: this was a crustless cheesecake! As a keto recipe developer, the absence of a traditional graham cracker crust meant one less component to adapt. I instantly recognized that the traditional recipe could be transformed into a keto version with minimal adjustments.

Months passed with “Keto Basque Cheesecake” sitting patiently on my to-do list, occasionally catching my eye but always getting postponed for “someday.” Finally, this week, I carved out time to move beyond daydreaming and develop the ultimate Keto Basque Cheesecake recipe.

The process was surprisingly straightforward—and the result? Absolutely divine! Personally, I love this cheesecake with a slightly runny center, exactly as you see in the photos. That contrast between the caramelized exterior and the luscious, almost pudding-like interior creates a textural experience that simply can’t be matched by conventional cheesecakes.

Sometimes the best recipes come from unexpected conversations and patiently waiting for the right moment. This one was certainly worth both.

Here’s the recipe for you to enjoy:

Keto Basque Cheesecake

Prep Time: 20 minutes

Cook Time: 45 minutes

Additional Time: 3 hours

Total Time: 4 hours 5 minutes

Ingredients

26 oz = 735 g cream cheese, at room temperature
12 oz = 340 g crème fraîche, at room temperature
1 cup = 240 ml (or to taste) allulose
6 pastured eggs
1 teaspoon guar gum

Instructions

Preheat the oven to 450°F (230°C).
Wrap the outside of a 9-inch (23cm) springform pan with aluminum foil.
Line the bottom and sides of the springform pan with parchment paper. Secure with paper clips.
Beat the cream cheese with an electric mixer until smooth.
Add the crème fraîche and allulose. Mix until well combined.
Add the eggs one by one, beating well after each addition.
Sprinkle in the guar gum while constantly beating to prevent lumps.
Transfer the mixture into the prepared springform pan.
Shake the pan gently to remove the possible air bubbles from the batter.
Bake in the preheated oven for about 45 minutes, or until the top is dark brown (but not black or burned!), and the center is still wobbly.
Remove from the oven. Let cool until slightly warm.
Carefully remove the rim of the springform pan. Slide your cake onto a serving plate. Remove the parchment paper from the sides of the cake.
Serve your Keto Basque Cheesecake warm—or if you want a sturdier cake and neat slices, refrigerate overnight and serve the next day.