This basque burnt keto cheesecake is the easiest cheesecake to make. There is no crust, no water bath, and you literally burn it!
Get the recipe here: https://www.fatforweightloss.com.au/basque-burnt-keto-cheesecake/
Pre-order Keto Sweet Tooth Cookbook: https://amzn.to/2MG83DY
WHAT DOES BURNT BISQUE KETO CHEESECAKE TASTE LIKE?
If you have ever burnt a cheesecake before, you might not want to throw it out…
The burnt outside texture tastes kinda like toffee or a slightly scorched creme brulee.
The texture of this basque burnt keto cheesecake is similar to a Japanese cheesecake, light and fluffy on the inside, but beautifully creamy throughout.
COULD THIS CHEESECAKE BE MADE WITH STEVIA?
Erythritol creates a “bulking” property to this recipe, and since stevia is usually a liquid, the majority of the “bulk” that comes from the erythritol will be gone.
This is why sugar is so hard to replace with stevia in baking.
However, if you have a blend that uses stevia and erythritol, or stevia and monkfruit, this will work, just not plain stevia liquid.
DOES THIS KETO CHEESECAKE HAVE A CRUST?
Since there is so much cream cheese and cream in this basque burnt keto cheesecake, and you literally burn the edges, there is no need for a crust.
For those people looking for a pecan crust, coconut flour crust or almond flour crust, ditch the crust idea altogether and make this cheesecake instead!
This recipe is inspired by Bon Appetites’ version, except its 100% keto friendly. https://www.bonappetit.com/recipe/basque-burnt-cheesecake