July 13th, 2018
Keto Basque Cheesecake
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
I had to attempt to create a version of a Keto Basque Cheesecake Slice that would be absolutely amazing, and I did!
I have seen so many Basque cheesecakes popping up everywhere and while I am a huge fan of the uncooked varieties, I wanted to do my little spin on on one.
As you may have noticed I do love the Sukrin Gold products as they impart a delicious caramel flavour into baking as well as making delicious caramel as well.
The Sukrin Gold in this recipe is a superstar!
Try not to eat the entire caramel cheesecake filling before you even bake it. I dare you lol! It is so tasty!
If you have viewed Basque cheesecake recipes you will notice that they do have a LOT of sugar! Even with the Sukrin gold being less sweet than standard sugar I only used a very small amount for this recipe comparatively.
Taste the mixture and add more if you want to make your sweeter, but maybe just try it the standard way first, then do variations.
Basque Cheesecake Variations
We all love to change things up a little and I am sure you all will have a play with this recipe.
I know a chocolate glaze or ganache would pair perfectly or even a salted caramel sauce drizzled over top.
Mix a little Sukrin Gold into some cream and whip until thick and top your slice with that.
You could omit the Sukrin and use standard sweetener for a traditional Basque cheesecake or even add some chocolate or coffee for a tiramisu version.
I am sure I will be seeing a few versions after I release this recipe.
Keto Basque Cheesecake Dietary Variations
For those of you who need to swap out the nuts for lunchboxes or intolerances then please swap for any seed meal like sunflower or pepita meal, and for dairy-free or vegan you can use coconut oil, coconut butter, or Nuttelex for the base. For the topping swap the cream cheese for cashew cheese or dairy free cream cheese, the cream for thick coconut cream, and eggs for aquafaba.
Basque Cheesecake Feedback
If you have any tips, or variations you would like to share please comment below. Also if you do think this is a fabulous recipe then please rate and comment below so others know it is one worth making.
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Love Cheesecake?
Here are just a few of my favourites!
- Keto Chocolate Cake Cheesecake
- Baked Mascarpone Cheesecake
- Keto Lamington Cheesecake
- Caramel Viennetta Icebox Keto Cheesecake
- Peanut Butter Cup Keto Cheesecake
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Keto Caramel Basque Cheesecake Slice - LCHF
Basque Cheesecake is all the rage so why not make it into an easy slice recipe
Calories: 184kcal
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Servings: 24 slices
Tap or hover over number to scale ingredientsIngredients
Base
- 75 g butter melted
- 50 g desiccated coconut
- 200 g almond meal
- 45 g Sukrin Gold granular sweetener
Cheesecake
- 450 g cream cheese
- 140 g Sukrin Gold granular sweetener
- 1 tsp vanilla extract
- 3 eggs
- 200 g thickened cream
- ½ tsp xanthan gum
Instructions
- Preheat oven to 180℃. Spray 26 x 17 cm slice tray with olive oil spray and line with baking paper.
Conventional Method
- Add all base dry ingredients to a large bowl
- Melt butter in microwave for 45 seconds on high
- Add to to dry ingredients and mix through.
- Press base mixture into prepared tin
- Cook 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 and return to oven
- Cook 30 minutes until top has darkened but filling is still soft and jiggly.
- Allow to cool before slicing and serving.
Thermomix® Method
- Melt butter, mix all base ingredients 20 seconds/ speed 5
- Press base mixture into prepared tin
- Cook 8-10 minutes until lightly golden.
- Turn oven up to 195℃.
- Mix all cheesecake ingredients 90 seconds/speed 8
- Pour onto base
- Cook 30 minutes until top has darkened but filling is still soft and jiggly.
- Allow to cool before slicing and serving.
Notes
- Sukrin gold can be substituted for other sweeteners, however this is what gives it the caramel flavour.
- In its place you could add a drop or two of Caramel Stevia, or caramel extract.
- This slice can be frozen after baking.
Your Own Notes
Nutrition
Serving: 1serve | Calories: 184kcal | Carbohydrates: 3g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 96mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 480IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.6mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!
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23 Comments
I am trying this recipe this week 😍
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 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.
This was really easy to make and tasted amazing! Will definitely make again!!!
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.
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.
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
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…….
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℃.
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.