Keto Basque Cheesecake (Tarta de Queso)
It was my birthday this past week and sadly the fun things we had planned were canceled due to the devastation in New Orleans so I thought, we needed cheesecake to cheer us up!
Have you ever heard of a Basque Cheesecake?
I recently heard of this delicious sounding cheesecake and thought I must make a keto recipe for all of you!
This style of cheesecake originates in the Basque region (which consists of 4 provinces in Northern Spain and 3 provinces in Southern France). A Basque Cheesecake is also known in Spain as ‘tarta de queso.’ It is famous for its burnt surface and amazing flavor. It is uniquely light yet creamy, caramelized and delicious, cheesecake that is super easy to make that it is nearly foolproof!
This Basque cheesecake is the BEST keto cheesecake I have ever had!
To make this keto Basque Cheesecake, you must use allulose. Using other types of sweeteners will not work. Allulose melts like sugar which makes this caramelly Basque Cheesecake! When you purchase allulose, I only recommend Wholesome Yum brand!
Wholesome Yum brand of allulose is the best quality allulose and they even ship to Canada!
Wholesome Yum has the best quality natural sweeteners. Wholesome Yum also doesn’t use harmful additives like some brands! I also love Wholesome Yum because they are also a kind small family-owned business. You all know I love supporting small business!
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I prefer my keto cheesecakes to be slightly soft and creamy in the middle, which means that the center of the cheesecake will need to still be fairly jiggly when you pull it from the oven. But feel free to bake yours longer if you prefer a more firmly-set cheesecake. Or you can bake it for even less time if you prefer the center to be extra soft and creamy.
Keto Basque Cheesecake
Ingredients
- 2 pounds full-fat cream cheese room temperature
- 1 1/3 cups allulose Brown Allulose makes it extra delicious!
- 5 large eggs room temperature
- 1 1/4 cups heavy cream room temperature (or unsweetened almond milk to lower the calories and carbs)
- 2 teaspoons vanilla extract
- 1 teaspoon Redmond Real salt plus flaky sea salt for topping if desired
Instructions
- Preheat oven to 400°F. Line a 9-inch springform pan with a large sheet of parchment paper so it extends a few inches above the sides of the pan. Place the pan on a large baking sheet and set aside.
- To make the cheesecake, place the cream cheese and allulose into a stand mixer (or a large mixing bowl and use a handheld mixer) to beat the mixture on medium speed for 2 minutes, or until it is very smooth with no lumps remaining, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating on medium-low speed until each egg is combined before adding in the next. Add the cream (or almond milk), vanilla extract, salt and mix on low speed until well combined.
- Pour the mixture into the prepared pan.
- Bake for 50 minutes or until the top of the cheesecake has risen up high, the top is a deep golden brown, and the center is still slightly jiggly. (Keep a close eye on it — if the top starts to get too browned or starts to burn, just gently lay a sheet of aluminum foil on top of the cheesecake until it has finished cooking.)
- Remove the cheesecake from the oven and allow cool completely to room temperature. Once the cheesecake is no longer warm, remove the sides of the springform pan, peel back the parchment, and slice.
- Serve with a sprinkle of flaky sea salt if desired, and enjoy!
Nutrition
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Hi Maria, I want to thank you. I realized back in May that I’ve had an undiagnosed neurological problem for 46 years and decided to go keto to deal with it. I looked around at various keto diets but your protein-sparing version was the right one to choose for my age and condition. I have not had any more incidents of the neuro issue (and no headaches), have lost over 20kg and still losing, and am no longer hypothyroid (not Hashimoto’s). I feel so much better.
I will definitely be buying more books, next time direct from you!
Thank you so much!!
Can this be frozen, do you think? Only one eating it. Thanx much!
Cream cheese may not freeze the best. But I have frozen it before and it was fine. 🙂
The whole cheesecake freezes great after it has cooled! We cut it into slices, place it in container and they are ready to eat by the slice whenever!
Awesomeness!
Maria – I love all of your posts, love your family and how you seem to take life’s problems so lightly. I just wanted to comment that, even thought the Basque Cheesecake calls for a burnt surface, the “Basque” means it was originally created and is still very famous nowadays in the Basque Country – that part of northern Spain and bordering France whose main cities are Bilbao (of the beautiful Guggenheim Museum) and San Sebastian (where, besides the amazing beaches and exquisite food, you will find the best “Basque Cheesecake” ever – not low carb though)
https://devoursansebastianfoodtours.com/san-sebastian-cheesecake/
Keep up the good work. You help tons of people!!
Thanks!
Maria, Happy Birthday! I truly hope you had an Amazing Birthday!!
This looks delicious. I have always stayed away from Monk Fruit sweetener? Maria, do you use Monk Fruit sweetener? Is is safe?
Yes, it is safe. 🙂
Awesome recipe! I followed the instructions as stated and it came out perfectly. Thank you for sharing I highly recommend trying this.
Thank you!!
Is it supposed to be super duper creamy?
Yes. 🙂
Thanks for posting the gentle correction, Elizabeth.
I am Basque, and I was just about to write with a correction but thought it best to see if anyone had already done that. I hope a correction will be made to the original content. I appreciate that Maria has provided a keto version of the cake and I’m looking forward to making it!
With many family members living in those cities that you mentioned, and other cities, and my heritage, I felt relieved to see your correction. Basque refers to Pais Vasco (Basque Country), which consists of 4 provinces in Northern Spain and 3 provinces in Southern France…and the area is a gastronomic delight.
Hi Maria,
Just made this cheesecake. Oh my, just delicious!! How long will it stay fresh in the fridge? Love all your recipes I have made. Thank you so much!
Thank you!!
I made this cheesecake for our 25th wedding anniversary and it did not disappoint. The most delicious creamy cheesecake I have ever eaten. My hubby was in heaven. I love caramel and this cheesecake was perfect for that particular taste without being too sugary. I can’t believe how good we have it with all your wonderful recipes. Thanks again.
Thank you! Happy anniversary!!
Help! I made the cheesecake following everything exactly (I’m very precise) … with the exception of cooking it longer because it was too giggly. The cake had the appearance of being curdled and there was a clear brown liquid leaking from it. Definitely not creamy.
Any idea what went wrong?
You over baked it. If you do it becomes curdled like that. Next time follow the recipe instructions and it will come out perfect. It should be giggly when finished. It hardens as it cools 🙏
Oh… your description said “feel free to bake yours longer if you prefer a more firmly-set cheesecake”, so we did. It was majorly giggly and we were concerned it would be undercooked. Thanks!
It’s a balancing act. Under bake and it won’t set up. Over bake and it will curdle. But this cheesecake is supposed to be very soft and moist, so there is definitely some wiggle room in the baking time. Even fully baked it should come out slightly giggly. If there is little to not giggle it has been over baked 🙂
Made this 2 days ago and it is beautiful .. you are a genius Maria! I would never have guessed it was sugar free. We served it with whipped cream from our new whipped cream canister that you recommended .. Perfect. It has kept well in the fridge .. we have 2 pieces left for tonight’s dessert. Thank you for all of the recipes you supply Maria .. very much appreciated x
This warms my heart! Thank you sweetheart! ❤️
I made this recipe followed it, but added a bit of sour cream. OHMY, the best yet. I really don’t measure something’s, however take it out even though it’s jiggly. Best creamiest, cheesecake in the world. Really feel like it’s cheating. I’m freezing the rest for hubbies birthday Dec 4 th, he will be 70 years young.🥰🙏🏻
I used white allulose sweetener (+almond milk) and followed the instructions but it didnt have the brown “crust” on top. Do you know what went wrong?
The allulose is what browns the crust, so I’m not sure what happened 🙏