Not Your Usual Keto Cheesecake Recipe
I’ve always loved cheesecake, and fortunately, being Keto hasn't changed that. Heck, there’s even a cheesecake shop down the road from us that bakes a new Keto cheesecake daily. San Sebastián cheesecake, however, is a little different from your average cheesecake.
Named for the town in Spain’s Basque Country, where it originated, this decadent dessert is the perfect mix of textures and flavors. Also known as “burnt Basque cheesecake," one thing you can't deny, no matter what you call it, is that it is delicious!
Making cheesecake can be daunting, but before you get too hesitant, let me tell you that this recipe is so easy it's almost foolproof.
Getting Started Making San Sebastián Keto Cheesecake
About an hour before you start, put all your ingredients on the counter to bring to room temperature.
Next, preheat your oven to 400F. Baking this cheesecake at a high temperature is what gives it that signature crust. Line a 9” springform pan with parchment paper. You’ll want the parchment sticking up a couple of inches above the pan rim to protect the cake as it rises.
With a mixer, or by hand, mix together the cream cheese and sweetener. Next, add the eggs one by one. Mix each egg for 15 seconds, or until fully incorporated, before adding the next one. Once all the eggs are in, beat for a few minutes until the mixture is smooth.
After the cream cheese mixture is smooth and has no lumps, add heavy cream, salt, and vanilla. Mix for another few minutes until everything is fully combined and silky smooth.
Pour the cheesecake batter into the springform pan and place in the oven for 50 minutes.
When 50 minutes is up you’ll see that your cheesecake has risen a fair bit and has a nice dark crust on top. It will still be jiggly in the centre and this is how you want it. Transfer to a wire rack to cool for an hour at room temperature. During this time you will notice the cheesecake deflate and fall. Transfer to the fridge and chill for at least 2 hours.
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3 cups (24oz) cream cheese
1 1/2 cups heavy cream
1 1/2 cups swerve confectioners sugar
2 tsp vanilla
5 large eggs
1/2 tsp salt
Preheat oven to 400F
Line springform pan with parchment paper. Extend parchment a couple inches above the rim of the pan.
Beat together the cream cheese and sweetener until thoroughly mixed.
Add the eggs one by one, mixing for 15 seconds after each addition. Once the eggs are added, continue mixing until smooth and no lumps remain.
Add the heavy cream, salt and vanilla and mix on medium-low for a couple minutes until fully combined.
Pour mixture into springform pan and tap against the countertop a few times to bring any air bubbles to the surface.
Bake in the 400F oven for 50 minutes then place on wire rack to cool for 1 hour.
Chill in the refrigerator for at least 2 hours before slicing.
NUTRITION INFO Per Serving (makes 12 servings)
21.4g total carbs
18g sugar alcohols
3.4g net carbs
If you've made this recipe, comment below or tag us on Instagram @redhotketo, we'd love to hear about it. If there's any recipes you'd like to see in the future, hit us up in the comment section below!