Keto Torta de Queso (Basque Cheesecake)
Servings: 6 slices
The burnt skin on top isn't just a signature 'look'. It adds a flavour dimension to what would otherwise be a standard baked cheesecake. And it's to die for.
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Ingredients
- 250 g cream cheese
- 2 large eggs 110g net weight (U.S. = jumbo eggs)
- 1 tsp vanilla extract
- 60 g erythritol
- ¼ tsp pure stevia powder
- 200 g double cream
- 20 g fine coconut flour - sifted
Instructions
- using an electric whisk, whip the cream cheese to soften it.250 g cream cheese
- tip in whole eggs one at a time, whipping in between to ensure thorough blending.2 large eggs
- add vanilla, sweeteners and flour, then whip again.1 tsp vanilla extract, 60 g erythritol, ¼ tsp pure stevia powder, 20 g fine coconut flour
- add cream and whip once more until you obtain a smooth, lump-free liquid mixture.200 g double cream
- set aside while you pre-heat your oven to
210 °C. - line a deep, loose bottomed 18cm / 7” round cake tin; make sure to line both base and sides - I use silicone liners, but non-stick paper is fine.
- when the oven temperature is reached, whip the cheesecake mixture once more and pour it into the prepared tin.
- slide the tin onto your oven rack at mid-height and bake for 35 minutes; raise oven temperature to220 °C and continue to bake for a further 5 minutes.
- remove from oven immediately (it will be slightly jiggly in the centre) and let cool completely on a cooling rack.
- place in your refrigerator for at least 4 hours to firm up (best overnight) before un-moulding.
- serve as is, with a few berries, or with a drizzle of keto chocolate sauce.
Notes
This cheesecake is creamy after baking it as described, but if you prefer an even softer consistency, bake it for 5-10 minutes less.
For best results, measure your ingredients accurately with Metric Kitchen Scales.
Nutrition
Serving: 1 | Calories: 292kcal | Carbohydrates: 2.5g | Protein: 5.8g | Fat: 28g
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