Caramelized top, jiggly center, creamy and gooey texture — this Basque burnt cheesecake is keto and vegan! No gluten, no dairy, no egg, yet it’s mind-blowingly delicious and incredibly easy to make.
Unlike ordinary cheesecakes, a Basque cheesecake may look a bit rustic with its dark burnt top and lumpy edges, without any fancy topping. But once you try it, you’ll understand why it stole the spotlight. Even years after it was crowned the hottest dessert, we still can’t get enough, and people keep experimenting with new flavor variations. It might be the perfect example of “simple is best”!
Highlights of This Basque Cheesecake Recipe
- Blend all ingredients at once in a food processor — no fuss
- No flour, making it perfect for keto, paleo, and gluten-free diets
- No dairy or eggs, so it’s ideal for vegans and people with dairy allergies
- Achieves a caramelized top without any added sugar
- Impossible to mess up — it’s meant to be burnt!
- Simply delicious!
What Goes into a Traditional Basque Burnt Cheesecake? Basque burnt cheesecake was invented by chef Santiago Rivera at La Viña in San Sebastián, Spain. His original recipe calls for just 5 ingredients — cream cheese, heavy cream, sugar, eggs, and flour. Ironically, we’re not using a single one to make this version. Interesting, right?
How to Serve I recommend chilling the cheesecake overnight. Serve it cold for a firm, creamy texture, or bring it to room temperature for about 30 minutes for a softer, gooier texture.
Serving while still slightly warm from the oven is also delicious, but the center may be a bit runny.
To slice neatly, prepare a sharp knife and a pot of boiling water. Heat the knife with hot water and wipe it clean with a kitchen towel between each slice.
Substitutions & Tips
If you’re following a keto diet and don’t have glucomannan on hand, substitute with the same amount of psyllium husk powder — though the texture may be slightly less smooth. If you’re not following a keto diet, you can use twice as much cornstarch or arrowroot starch in place of the glucomannan.
Coconut cream may solidify when blended with the other cold ingredients. If this happens, gently heat everything in a pot over low heat until melted, then let the batter cool to room temperature before baking.
