4 Ingredient Keto Basque Cheesecake
Creamy, smooth Basque cheesecake that is keto-friendly and low carb. This cheesecake is so easy to make and tastes just as good as the original. It needs just 4 ingredients and about 5 minutes to prepare.
Ingredients
- 2 (8 oz/227 g) blocks cream cheese, (a total of 16 oz/454 g), softened to room temperature
- 1 1/4 cups (150 g) powdered Swerve, or other powdered sweetener, see note
- 3 large eggs
- 1/2 cup (4 fl oz/118 ml) heavy cream
Instructions
- Preheat oven to 475°F (246°C). Spray the interior of a 7-inch round nonstick cake pan with cooking spray and then line the bottom with a parchment round. If your cake pan is not nonstick, then also line the sides of the cake pan with a strip of parchment paper. Alternatively, you can line the entire cake pan with just one big sheet of parchment paper (doing your best to press the parchment paper into the sides and bottom of the cake pan) but your finished cake will have more indents along the sides and bottom. See note section for more details.
- Add all ingredients to a food processor. Blend on high speed until you have a smooth batter and no egg streaks remain.
- Pour the batter into the prepared cake pan. Use a spatula to smooth and even out the surface. Place the cake into the oven and bake for about 20-25 minutes or until the surface turns a dark caramelized brown. It's okay if the center of the cake is still slightly jiggly or not quite set. You will need to watch the oven closely the last few minutes of baking so that the cake surface doesn’t go from caramelized to burnt.
- The cheesecake will initially be quite puffy but will deflate as it cools. Let cheesecake cool at room temperature for about 30 minutes and then place into fridge. Let the cheesecake cool in the fridge for several hours (or overnight) before cutting. To remove the cheesecake, loosen the edges of the pan with spatula and then gently slide the cheesecake out onto a plate. Then flip it over onto another plate, so that the cheesecake is right side up.
Notes
- Basque cheesecake is usually baked in a springform cake pan* or a round cake pan with the cake pan lined with a single large sheet of parchment paper. This creates a very rustic appearance for the cheesecake since the cheesecake will take on the indents and wrinkles of the parchment paper as it bakes. To make the cheesecake look a little smoother along the sides and bottom, I prefer to line just the bottom of a nonstick round cake pan or line the bottom and sides separately with two different pieces of parchment paper. However, this only works on a solid one-piece cake pan. The batter will leak through a springform pan so you must use a single sheet of parchment paper if you are using a springform pan.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- You need two full blocks of cream cheese (so a total of 16 oz as each block is 8 oz)
- I tested this with powdered Swerve which is made from erythritol. I think this should also work with other powdered sweeteners like monkfruit. It may not work as well with allulose though I haven't tested it. See post for more details on the sweetener discussion. You can also use regular sugar if you are not on a keto or low carb diet.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Serving: 1slice, Calories: 246kcal, Carbohydrates: 19g, Protein: 7g, Fat: 24g, Saturated Fat: 14g, Sodium: 224mg, Sugar: 1g, sugar alcohol: 17g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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