basque burnt cheesecake recipe singapore malaysia

How to Make Easy Keto Basque Burnt Cheesecake

Yields1 Serving
Yields1 Serving

Following a keto diet can sometimes feel like a full-time job, as you constantly look to swap out food you used to love. But it doesn’t always have to be difficult. And  if you’re feeling a little bit overwhelmed, don’t fret – we’ve got just the pick-me-up you need! 

Making the switch to keto diet can be as smooth as you make it out to be — Just like this next recipe!

This low-carb cheesecake recipe is keto-approved, and even your non-keto friends will want to help themselves to a second slice. The best part? This tastes just like your “normal” cheesecake because the only difference is that we’re using keto sweeteners to make it sugar-free. 

Do you know what’s even better? This foolproof recipe is impossible to mess up and easy to make. No weird ingredients, water bath or crusts. And for once, you’ll not be doing anything wrong by overbaking your cake! 

Cooking your cheesecake on high heat gives it a burnt exterior (hence the name Basque Burnt Cheesecake) that tastes like a slightly scorched crème brûlée on the outside and stays beautifully rich and creamy on the inside.



 450 g cream cheeseroom temperature
 100 g granulated sweetener of choice (Erythritol, Swerve or Allulose)
 3 large eggsroom temperature
 200 g heavy cream
 1 tsp vanilla extract
 2 tbsp coconut flour



Preheat oven to 220 degrees Celsius.


Prepare a 6-inch cake pan by lining it with two layers of baking paper which should overhang the edges of the pan by a couple of inches.


In a large mixing bowl, combine the room temperature cream cheese and sweetener. With an electric mixer, beat until creamy and smooth.


Add in one egg at a time, and continue mixing until well incorporated. Scrape down the sides of the bowl.


Add heavy cream and vanilla and beat until just mixed.


Sift the coconut flour evenly over the cream cheese mixture. Beat on low speed until incorporated. Scrape down the sides of the bowl if needed.


Pour the mixture into the lined cake pan. Bake at 220 degrees Celsius for about 40 minutes, or until the top is a rich golden brown and slightly wobbly in the middle.


Allow the cake to cool completely in the pan at room temperature to set the cake.


Enjoy the cake at room temperature or pop it into the fridge for an hour or two and serve it cold.

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