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Keto Burnt Cheesecake

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Yes, you heard it right! It is called "Burnt" cheesecake, originated from San Sebastian, in the Basque country (you will find the original Basque Burnt Cheesecake at La Viña 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.

This cheesecake is crust-less and baked at a higher temperature so the batter's edges caramelize into a natural crust. The burnt top gives the cake a rich caramelize flavor....truly a heavenly cheesecake!  

The cake is a cross between a flan and a slice of New York cheesecake!
I have been searching for the keto-version of the cake but to no avail so I tweaked the regular recipe to make it keto-friendly, guilt-free enjoyment for myself. We will be using lots of cream cheese (yay!!) and heavy cream to make the texture more creamier and richer. 
This cake (Keto Burnt Cheesecake) has been approved by my family members and neighbors too...! (they consist of keto-er and non-ketoer)
Few tips from The Almost Famous Mom so you can have maximum enjoyment of Keto Burnt Cheesecake:
  • Make sure the cream cheese is at room temperature! 
  • No kidding! The temperature is high for this cake!
  • Don't be stingy with the baking paper when lining the cake pan! 
  • Be sure to leave it to cool completely before attempting to peel the cake away from the baking paper! 
  • Taste-testing: The cake will taste more like flan (hmmm...souffle-like) if you eat it when it is warm / cooled (but not chilled)
  • Chill the cake for at least few hours (8 hours or so) to allow it to set completely! The cake will taste more creamier and less flan-like texture - it's really worth the wait! 
Keto Burnt Cheesecake
(serving: 7-inch cake)
Ingredients:
500 gm Cream Cheese (room temperature)
70 gm Monk Fruit Sweetener (or any sweetener of your choice; you may adjust the sweetness to your liking)
200 ml Heavy Cream (Whipping Cream)
3 Large Eggs (room temperature)
18 gm Almond Flour 
1 tsp Vanilla Extract (optional)

Directions:
  1. Preheat oven to 200°C. Prepare a 7-inch cake pan by lining it with baking paper, making sure the paper extends about 2 inches above the top of the pan.
  2. Using an electric mixer, cream together cream cheese and sweetener until creamy and smooth.
  3. Add eggs, one at a time, make sure to scrap the side of the bowl to mix it well.
  4. Add heavy cream and vanilla extract (if using) and beat until well incorporated.
  5. Using a spatula, fold in the almond flour.
  6. Pour batter into the prepared pan, gently tap the pan to release any trapped air bubbles.
  7. Place the pan in the center of the oven and let it bake for 50-60 minutes or until the top is nicely burnt / dark brown. (Tips: the cake is done when the center is set to touch)
  8. Keep in mind the cake will sink while cooling. Allow the cake to cool completely and serve! (I prefer to chill the cake for at least 8 hours for best taste)
Adapted from This New View

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