Sugar-Free Basque Burnt Cheesecake
Indulge guilt-free with this Sugar-Free Basque Burnt Cheesecake, a creamy and decadent twist on the classic Spanish dessert tailored for health-conscious eaters. This recipe swaps traditional sugar for stevia powder, making it a perfect choice for those seeking a low-sugar option without compromising on flavor. The rich combination of cream cheese, heavy cream, and eggs creates a luscious texture, while almond flour and a hint of vanilla enhance the overall taste. Its signature "burnt" top delivers a caramelized depth that contrasts beautifully with the silky interior. Easy to prepare with minimal ingredients, this cheesecake is baked to perfection in just under an hour and sets overnight for the ultimate melt-in-your-mouth experience. Perfect for pairing with coffee or serving at celebrations, this sugar-free Basque burnt cheesecake is sure to become a showstopping favorite!
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Recipe Information
Ingredients
- 500 grams Cream cheese
- 4 large Eggs
- 200 ml Heavy cream
- 1 teaspoon Vanilla extract
- 10 grams Stevia powder (sugar substitute)
- 1 tablespoon Almond flour
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 210°C (410°F) and adjust the oven rack to the middle position.
Line a 22 cm (9-inch) springform pan with parchment paper, ensuring the paper extends about 5 cm (2 inches) above the rim of the pan.
In a large mixing bowl, add the cream cheese and beat with an electric mixer on medium speed until smooth and creamy.
Add the eggs one at a time, beating well after each addition until fully incorporated into the cream cheese.
Pour in the heavy cream and continue to mix on low speed until combined and smooth.
Mix in the vanilla extract, stevia powder, almond flour, and salt. Beat on low speed just until the ingredients are well mixed and the batter is smooth.
Pour the batter into the prepared springform pan, ensuring it is evenly distributed.
Place the pan in the preheated oven and bake for 50 minutes, or until the top is deeply browned, almost burnt-looking.
Remove the cheesecake from the oven. It will still be jiggly in the center, which is perfect. Let it cool completely in the pan before removing the springform edge.
Once cooled, place the cheesecake in the refrigerator for at least 4 hours or overnight to set properly.
When ready to serve, remove the parchment paper gently and slice the cheesecake. Enjoy your sugar-free Basque burnt cheesecake!
Nutrition Facts
Calories |
2751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.7 g | 334% | |
| Saturated Fat | 147.5 g | 738% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1449 mg | 483% | |
| Sodium | 2510 mg | 109% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 20.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 610 mg | 47% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 945 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.
