Spanish · dessert

Basque Burnt Cheesecake with Allulose

Name: Basque Burnt Cheesecake with Allulose
Total time: 50 min
Cuisine: Spanish
Ingredients: 400 g (1 2/3 cups) cream cheese, at room temperature; 2 large eggs, at room temperature; 220 ml (1 cup) whipping or heavy cream, at room temperature; 80 g (5 1/2 tbsp) allulose; 1 g salt; 1 tsp vanilla extract

Basque Burnt Cheesecake with Allulose — from lowcarbrecipeideas's cooking video

Watch how it’s made · 5:45

Video by lowcarbrecipeideas on YouTube · Open on YouTube

50 min · plus a few hours chillingMakes 6 × 1 slice380 kcal a portion

Keto (4 g net carbs a serve)
Vegetarian
Gluten-free ingredients
Nut-free

Contains: Egg, Milk. Check labels on stock, sauces and spice mixes.

Crustless, so there is no flour at all, and sweetened with allulose instead of sugar: about 4 g net carbs a slice and no added sugar.

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Ingredients 6

400 g (1 2/3 cups) cream cheese, at room temperature
2 large eggs, at room temperature
220 ml (1 cup) whipping or heavy cream, at room temperature
80 g (5 1/2 tbsp) allulose
1 g salt
1 tsp vanilla extract

Method

Tap a time to watch that step in the video.

Heat the oven to 200°C (428°F) for a good 20–30 minutes so it is really hot. Line a 6-inch (15 cm) round pan, 3 inches (7.5 cm) deep, roughly with parchment that stands above the rim. 0:28
Lightly beat the eggs with the salt and vanilla. In a larger bowl, stir the cream cheese with a spatula until smooth, then mix in the allulose until creamy. 0:58
Whisk in the egg mixture in two additions, then the cream, until smooth. Strain the batter into the pan to remove any lumps. 2:04
Bake on the middle shelf 20–30 minutes, turning the pan halfway, until the top is very dark and the centre still wobbles. If the top is still pale at 30 minutes, don't keep baking just to darken it. It rises, then sinks as it cools. 4:09
Cool to room temperature, then chill a few hours or overnight. Serve cold for a firm slice, or leave out 15–30 minutes for a softer, custardy centre. 4:22

Tip. About 20 minutes gives an oozy centre, 30 minutes a creamy one, a little longer a firmer slice. For a bigger pan, scale the recipe up. Any keto sweetener can replace the allulose.

The method is a summary in our words — the video shows every step.

One portion (1 slice) gives you 1 of 6

Energy380 kcal1,590 kJ

Protein7 g14% of a day

Fibre0 g0% of a day

Carbohydrate4 g4 g net · 3.5 g sugars1% of a day

Fat38 g22 g saturated48% of a day

Sodium310 mg14% of a day

Where the energy comes from one serve

Net carbs 4%
Protein 7%
Fat 89%

Fits keto: 4 g net carbs a serve, with 89% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin A High42%

381 µg a serve, mostly from cream cheese (54%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Selenium High22%

12 µg a serve, mostly from cream cheese (48%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Omega-3 High20%

0.3 g a serve, mostly from cream cheese (62%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin B12 Source16%

0.4 µg a serve, mostly from eggs (47%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Show the other 11

Calcium8%

98 mg a serve, mostly from cream cheese (67%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin E8%

1.1 mg a serve, mostly from cream cheese (53%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Zinc5%

0.6 mg a serve, mostly from cream cheese (56%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin D5%

1 µg a serve, mostly from cream cheese (41%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Folate4%

15 µg a serve, mostly from eggs (50%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B64%

0.1 mg a serve, mostly from cream cheese (56%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Potassium3%

150 mg a serve, mostly from cream cheese (62%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron3%

0.5 mg a serve, mostly from cream cheese (53%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Magnesium2%

10 mg a serve, mostly from cream cheese (58%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin K2%

2.6 µg a serve, mostly from cream cheese (53%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin C0%

0.2 mg a serve, mostly from whipping or heavy cream (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by lowcarbrecipeideas; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.