What is Keto Basque Cheesecake Slice?
This Keto Basque Cheesecake Slice is a low-carb version of the classic Basque Cheesecake, known for its rich, creamy texture and deliciously caramelized top.
This keto-friendly adaptation is perfect for those who love cheesecake but want to avoid the carbs. Made with a buttery almond meal crust and rich velvety cream cheese filling, burnt to perfection. Sounds weird right? Burning the top, but trust me it really does make it something else!
Why I Love Basque Cheesecake
I love this Keto Basque Cheesecake Slice because it’s indulgent but sugar free. The flavour and texture are really different, “caramelly”, and a very different texture to traditional baked cheesecake recipes.
But the best part is when you dig in. It’s so light and delicately sweet.
And let’s not forget the “burnt” top layer, giving it that unique caramelized flavour. Combined with the creamy cheesecake underneath, it’s reminiscent of crème caramel or caramel flan!
The Ingredients
How To Make Keto Basque Cheesecake Slice
Step 1. Preheat the oven to 180℃ fan/200°C static/400°F. Spray a 26 x 17 cm slice tray with olive oil spray and line with baking paper.
Step 2. For the base, add all dry ingredients to a large bowl. Melt the butter in the microwave for 45 seconds on high, then add to the dry ingredients and mix through. Press the mixture into the prepared tin. Bake for 8-10 minutes until lightly golden.
Step 3. Mix all cheesecake filling ingredients in a stand mixer or with a hand mixer until you have a smooth, velvety consistency. Pour the filling over the baked base.
Step 4. Bake for 30 minutes until the top has darkened but the filling is still soft and jiggly. Allow to cool before slicing and serving.
Variations of Flavors and Cooking Methods
- Lemon Zest: Add a teaspoon of lemon zest to the cheesecake mixture for a refreshing citrus twist.
- Chocolate Swirl: Mix in a few tablespoons of melted keto chocolate for a marbled effect.
- Berry Compote: Top the cooled cheesecake slices with a homemade berry compote for a fruity finish.
Cooking Methods:
- Oven: The traditional method involves baking in an oven until the top is dark and caramelized. For the last few minutes, I turn my oven on to the top element only to achieve a dark crust on the Basque cheesecake.
- Air Fryer: For a quicker alternative, bake the cheesecake slice in an air fryer at 160°C (320°F) for about 25 minutes.
- Instant Pot: Use the Instant Pot on the “Bake” setting, with a bit of water in the bottom, and cook for about 25 minutes. Allow natural pressure release.
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FAQs
The centre of Basque cheesecake should be slightly jiggly when you take it out of the oven. It will firm up as it cools. If it’s too runny, it might need a bit more baking time.
Yes, you can skip the crust if you prefer a crustless cheesecake. Just pour the filling directly into a lined baking pan.
Yes, you can use any keto-friendly sweetener like erythritol, monk fruit, or stevia. Adjust the quantity to taste as different sweeteners vary in sweetness.
What to Serve with Keto Basque Cheesecake Slice
Pair this cheesecake slice with a cup of hot coffee or chai tea. For more indulgence, serve with a dollop of whipped cream or a drizzle of sugar-free chocolate sauce.
Best Ways for Storing It
Store the cheesecake slices in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before serving.
Love Cheesecake?
Here are just a few of my favourites!
- Keto Chocolate Cake Cheesecake
- Baked Mascarpone Cheesecake
- No Bake Keto Cheesecake
- Keto Chocolate Cheesecake
- Low Carb New York Cheesecake
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Keto Basque Cheesecake Slice
Equipment
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Ingredients
Base
- 75 g (⅓ cups) butter melted
- 50 g (⅗ cups) desiccated coconut
- 240 g (2 cups) almond meal
- 45 g (¼ cups) brown sweetener
Cheesecake
- 450 g (16 oz) cream cheese
- 140 g (5 oz) brown sweetener
- 1 tsp vanilla extract
- 3 eggs
- 200 g (⅚ cups) thickened cream or heavy cream
Instructions
CONVENTIONAL METHOD
- Preheat oven to 180℃ fan/200°C static/400°F. Spray 26 x 17 cm slice tray with olive oil spray and line with baking paper.
- Add all base dry ingredients to a large bowl
- Melt butter in microwave for 45 seconds on high. Add to dry ingredients and mix through. Press into prepared tin.
- Bake 8-10 minutes until lightly golden.
- Mix all cheesecake filling in stand mixer or hand mixer until you have a smooth velvet consistency. Pour over base.
- Bake 30 minutes until top has darkened but filling is still soft and jiggly. Allow to cool before slicing and serving.
THERMOMIX BASQUE CHEESECAKE
- Preheat oven to 180℃ fan/200°C static/400°F. Spray 26 x 17 cm slice tray with olive oil spray and line with baking paper.
- Melt butter, mix all base ingredients; 20 seconds/ speed 5. Press base mixture into prepared tin
- BAKE 8-10 minutes until lightly golden.
- Mix all cheesecake ingredients 90 sec/speed 8. Pour onto base
- BAKE 30 minutes until top has darkened but filling is still soft and jiggly. Allow to cool before slicing and serving.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the fridge before serving.
- Use fresh, finely ground almond meal for a smoother crust.
- If using coconut oil instead of butter, ensure it’s melted and cooled slightly before mixing.
- Air Fryer: Bake at 160°C (320°F) for about 25 minutes.
- Instant Pot: Use the “Bake” setting with a bit of water at the bottom, cook for 25 minutes, and allow natural pressure release.
- Let the cheesecake cool completely before slicing to ensure clean cuts.
- For added flavour, top with a keto-friendly berry compote or a drizzle of sugar-free chocolate sauce.
Your Own Notes
Nutrition
26 responses to “Keto Basque Cheesecake Slice”
Just made this devine recipe today. It’s beautiful light and moreish. I kept it simple with lemon zest. Only thing to remember it make sure your tin is deep enough – mine ran over the sides in the oven.This looks so good but what kind of tin do you bake it in? I’m in the US so a 9×9 or tart pan? Thanks
Hi Elizabeth, use a 11inch x 7 inch brownie pan. If the pan is slightly smaller or larger it will still work just watch the baking time.
May I check how much cream to use for the topping?
Which cheesecake out of all your recipe here should I try?Hi Fei, there is no cream on the top but if you wish to serve it that way it is up to you how much you want.
I made this today using the Thermomix method and waited for as long as I could before trying some for dessert lol. It was still a bit warm but delish!PS The conventional method is still missing the step to increase the temp to 195℃.
This was super easy and delicious! Didn’t have Sukrin so used vitafiber (and added a bit extra cause I have a sweet tooth) and lemon essence and it was so good the backpackers living with me didn’t realise it was low Carb! Mum and dad loved it too. None left though…….
Hi Megan. I love this recipe and make it often. The first time I made it the top went black as it should. the subsequent times, it didn’t. In my search for why this might be, I noticed that in the thermomix instructions, you turn the oven up high for the cheesecake cooking, but not in the conventional method. So I think that the first time I made it, I turned the oven up and the subsequent times I didn’t because I was following the conventional method.
Thanks for all your hard work in making keto fun, scrumptios and creative. Love your site.Thanks Michele I will fix the recipe to have the same instructions on both. Cheers
THe top of mine didn’t go black. I was following the conventional method but I’ve just noticed that the thermo method says to turn the oven up to 190 but the conventional one doesn’t. IF I had turned up the oven I suppose the top would blacken and not be just a pale brown. A Mistake? Beautiful slice though.
Just wondering if you can use maple syrup instead of Sukrin? Thanks Krista
You can as long as you know that maple syrup will add more calories and carbs to the slice.
This was really easy to make and tasted amazing! Will definitely make again!!!
I baked a triple batch of this amazing slice for our morning tea fundraiser last week and keto and non keto guests all loved it. Not a slice was left on the big table of cupcakes, yet there were high sugar cupcakes leftover.I would love to try this tomorrow, but what have used as the chocolate topping.??
That isn’t a chocolate topping Jan. It is the “Basque”. the burnt topping
I am trying this recipe this week 😍
This was the first thing I had made of yours and it is so yum it should come with the warning “dangerously addictive”.
I made it dairy free and you can’t even tell.
I also loved how easy it was to make, thank you for this recipe
Looks amazing! Thermomix instructions look easy too thank you xx
Made this today one of the nicest cheese cakes I have had this is def on our to make again listI am so happy you loved this Debra. Thanks so much for the review
Made this last night. Oh wow. Didn’t have Sukrin Gold, so used natvia, 25g in the base and 100g in the topping as I was worried it would be too sweet and have an aftertaste. Worked a treat. Also used 2 drops of liquid caramel stevia as recommended. Hubby asked for a second piece just to make sure he liked it. ☺️ it was yummy warm too…… this recipe is a keeper. thanks Megan!
For a vegan version how much aquafaba would I use?
Hi Sharon, use 4-5 tbsp of aquafaba to replace the eggs
Hi this looks Devine. What can I substitute for xanthum gum please
You can use guar gum, or just leave it out
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