Keto Torta de Queso (Basque Cheesecake)

Keto Torta de Queso (Basque Cheesecake). Deliciously simple. 2.5g carbs.

This creamy delight has to be the queen of cheesecakes. Super tasty yet extremely easy.

Enjoy it plain, or serve it with a drizzle of Keto Chocolate Sauce.

Torta de Queso has many names: Torta Vasca, San Sebastian Cheesecake, Burned Basque Cheesecake. I bet there are more.

But whatever you call it, the result is the same: a creamy, delightful cheesecake with an injection of flavour from that burnt skin on top.

That’s right. It is indeed the thin burnt layer that gives this baked cheesecake its characteristic flavour.

HOW TO MAKE KETO TORTA DE QUESO (BASQUE CHEESECAKE)

One bowl. An electric whisk. A spatula. A lined, deep and loose-base 7″ tin. Minimal fuss. Minimal clearing-up.

The ingredients are pretty basic too. You will need double cream (US = heavy cream), cream cheese, sweetener, eggs, a touch of vanilla extract and a small amount of coconut flour.

Zero faffing. You don’t need a “biscuit” base that needs pre-baking or else risk a soggy bottom. It truly is a simple case of whisking everything. You will find that most of your time is spent lining your cake tin. The rest is child’s play.

On the subject of lining, you can crumple slightly wet baking paper, for a ‘rough’ look. Or keep it flat for a neater result, but do make sure that the sides are lined as well as the base. The cake will rise and then deflate as it cools.

If you don’t have a loose-base tin, you can add a long strip of baking paper or silicone liner and let it overhang on opposite sides. It will make lifting out the cake a million times easier.

 Whip everything up, pre-heat your oven, and pour. Bake it, cool it, slice it, and tuck in. No toppings needed, but of course you can serve it alongside a few berries for a bit of balancing tartness, or with a drizzle of Simple Chocolate Sauce.

This baked cheesecake is perfect as a keto dessert but also suited to a relaxed carnivore or ketovore diet.

Enjoy!

Cook ModeClick to prevent your screen from going dark

• using an electric whisk, whip the cream cheese to soften it.

  250 g cream cheese

• tip in whole eggs one at a time, whipping in between to ensure thorough blending.

  2 large eggs

• add vanilla, sweeteners and flour, then whip again.

  1 tsp vanilla extract, 60 g erythritol, ¼ tsp pure stevia powder, 20 g fine coconut flour

• add cream and whip once more until you obtain a smooth, lump-free liquid mixture.

  200 g double cream

• set aside while you pre-heat your oven to 210 °C.

• line a deep, loose bottomed 18cm / 7” round cake tin; make sure to line both base and sides – I use silicone liners, but non-stick paper is fine.

• when the oven temperature is reached, whip the cheesecake mixture once more and pour it into the prepared tin.

• slide the tin onto your oven rack at mid-height and bake for 35 minutes; raise oven temperature to 220 °C and continue to bake for a further 5 minutes.

• remove from oven immediately (it will be slightly jiggly in the centre) and let cool completely on a cooling rack.

• place in your refrigerator for at least 4 hours to firm up (best overnight) before un-moulding.

• serve as is, with a few berries, or with a drizzle of keto chocolate sauce.

This cheesecake is creamy after baking it as described, but if you prefer an even softer consistency, bake it for 5-10 minutes less.
For best results, measure your ingredients accurately with Metric Kitchen Scales” data-eafl-name=”Kitchen Scales” data-eafl-shortcode=”%5Beafl%20id%3D%224665%22%20name%3D%22Kitchen%20Scales%22%20text%3D%22%3Cspan%20style%3D’color%3A%20%23008080%3B’%3E%3Cstrong%3EMetric%20Kitchen%20Scales%3C%2Fstrong%3E%3C%2Fspan%3E%22%5D”>Metric Kitchen Scales.

Serving: 1 | Calories: 292kcal | Carbohydrates: 2.5g | Protein: 5.8g | Fat: 28g

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Whilst there is no extra cost for you, affiliation helps me buffer the expenses associated with running this site.