Keto Caramel Basque Cheesecake Slice
Basque Cheesecake is all the rage so why not make it into an easy slice recipe
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: Australian Keto
Diet: Gluten Free
Recipe Category: Low Carb
Servings: 24 slices
Calories: 184kcal
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.
- 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. Add a little pumpkin pie spices for a cozy autumn kick,
- This slice can be frozen after baking.
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