Keto Basque Burnt Cheesecake. 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. Since so many people love cheesecake but hate it when the base never turns out right, this cheesecake. Keto Basque Burnt Cheesecake

You can cook Keto Basque Burnt Cheesecake using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Keto Basque Burnt Cheesecake
  1. Prepare 300 gr of Cream Cheese - suhu ruang.
  2. You need 30 gr of Erythritol.
  3. You need 2 tetes of liquid stevia.
  4. You need 2 butir of telur yang besar.
  5. It’s 175 gr of heavy cream.
  6. It’s 15 gr of tepung almond.
  7. You need 1 tsp of vanilla extract.
  8. You need of Air perasan dari 1/2 lemon.
  9. Prepare of Zest dari 1/2 lemon.

Tarta de queso, known as gazta tarta in the Basque Region, is a cheesecake that is crustless, creamy, tender, and really amazing — it's known as Burnt Basque Cheesecake here in the states. It's also less sweet than the New York-style cheesecake. It is called "Burnt" cheesecake, originated from San Sebastian, in the Basque country (you will find the original Basque Burnt Cheesecake at La Vi ña bar). What started off as a mistake in the kitchen is now a big hit around the world and it is also known as one of the best cheesecake in the world.

Keto Basque Burnt Cheesecake step by step

  1. Siapkan bahan. Peralatan yang akan dipakai adalah blender, loyang 18cm, dan kertas roti. Panaskan kompor dengan suhu 175°C.

  2. Campur Heavy Cream (setengah bagian), Cream Cheese dan Erythritol dengan menggunakan blender putaran tinggi. Cek dengan spatula untuk memastikan semua sudah tercampur rata..

  3. Masukkan 1 telur kedalam adonan, blender sebentar saja. Masukkan telur berikutnya, blend lagi. Aduk kembali dengan spatula agar tercampur rata..

  4. Masukkan Vanilla Extract, air perasan lemon dan lemon zest ke dalam blender. Aduk rata sebentar dengan spatula..

  5. Pada wadah terpisah, campurkan sisa Heavy Cream dengan tepung almond. Aduk rata dengan spatula, pastikan tidak ada butiran tepung dalam adonan..

  6. Masukkan adonan tepung almond ke dalam blender, dan di blend sebentar hingga tercampur rata..

  7. Tuang adonan kedalam cetakan diameter 18 cm yang sudah dilapisi kertas roti. Pastikan tinggi kertas roti melebihi tinggi cetakan (lihat gambar).

  8. Panggang di oven dengan api atas bawah selama 45 menit. Pastikan bagian atas berwarna coklat pada saat dikeluarkan dari oven..

  9. Diamkan 3 jam, dan setelah itu masukkan kulkas. Kalau saya biasanya disimpan semalaman di kulkas, jadi besok siangnya disajikan sebagai dessert. Selamat mencoba….

After a few attempts at trying to make a keto-friendly version of Basque Burnt Cheesecake, I've finally arrived at this version that's deliciously creamy and not too cake-y. As with a number of my dessert recipes, this cheesecake is sweetened by Zerro erythritol. Heads up if you're new to low-carb sweeteners: Erythritol is one of the most. It is actually an intentionally "BURNT" to make caramelized cheesecake, made popular in Basque County of Spain, a cafe named La Vina in San Sebastián. If you have tried this super yummy melt-in-the-mouth delish cheesecake from Spain, here is the low carb cheesecake recipe of it, it tastes just the same.