Low Sodium Basque Burnt Cheesecake
Indulge in the rich and creamy allure of this Low Sodium Basque Burnt Cheesecake—a lighter twist on the Spanish-inspired dessert that took the culinary world by storm. With its signature caramelized crust, irresistibly velvety center, and deep golden hue, this cheesecake offers all the decadence you crave without the extra sodium. The recipe simplifies the process with just six pantry-friendly ingredients like cream cheese, heavy cream, and a hint of vanilla extract, while omitting salt entirely without sacrificing flavor. Perfect for a crowd, this dessert is easy to prepare, with a quick 15-minute prep time and an oven-to-table brilliance that comes together with minimal effort. Serve it chilled for a sophisticated, melt-in-your-mouth treat that pairs beautifully with fresh fruit or a drizzle of honey. Keto-friendly, low sodium, and utterly exquisite—this is guilt-free indulgence at its finest!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Cream cheese
- 150 grams Granulated sugar
- 4 large Eggs
- 250 ml Heavy cream
- 15 grams All-purpose flour
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 205°C (400°F) and line an 8-inch (20 cm) round cake pan with parchment paper, ensuring the paper comes up the sides above the pan edge for easy removal.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the granulated sugar to the cream cheese and continue to mix until fully incorporated and the mixture is smooth.
Add the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Scrape down the sides of the bowl as needed.
Pour in the heavy cream and vanilla extract, and mix until the batter is smooth and combined.
Sift the all-purpose flour over the batter and gently fold it in using a spatula until just incorporated, being careful not to overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula if necessary.
Bake in the preheated oven for 45-50 minutes, or until the top is a deep golden brown and the center is still slightly jiggly. The cheesecake will set more as it cools.
Remove the cheesecake from the oven and let it cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld and to achieve the desired texture.
Carefully remove the cheesecake from the pan using the parchment paper and transfer it to a serving platter. Slice and serve chilled, enjoying this decadent, low sodium treat.
Nutrition Facts
Calories |
3509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.5 g | 352% | |
| Saturated Fat | 157.3 g | 786% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1499 mg | 500% | |
| Sodium | 1937 mg | 84% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 170.1 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 600 mg | 46% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
