Are you, like me, in your thirties and suddenly realising your metabolism isn’t all that it used to be? Given I have never been super thin, I have not previously had problems losing weight. In light of my second puberty, a.k.a my thirties the struggle has become very real. I have a sweet tooth and it won’t stop until its satiated. I eventually had to come up with a recipe that would afford me the luxury of eating desserts without the horrors of keeping track of my sugar intake. So this recipe of Keto Cheesecake, which is very similar to the original Basque Style Cheesecake, is a lifesaver. If you do not want to use Xanthan Gum, you can substitute it for 2 level tablespoons of almond flour. I have tried this recipe with Philadelphia, Happy Cow and Arla and to be fair the results are pretty much the same!
Keto Basque Style Cheesecake
- 600g Cream Cheese
- 250 ml Heavy Cream
- 170 g Stevia ( for Baking)
- 1 tsp Vanilla Bean Paste
- 3/4 tsp Xanthan Gum
- 4 small Eggs
Preheat your oven to 200°C and position the rack in the lower third of your oven.
Line an 8-inch spring foam pan with parchment paper. Make sure you line the bottom and sides of the pan as the cake rises during baking.
Place cream in a stainless steel bowl and put it in the freezer.
In a clean bowl, using a stand mixer or a hand mixer, cream in stevia and cream cheese.
Once combined add in eggs, one at a time, mixing well after each addition.
Add 1 tsp of vanilla bean paste and mix well.
Add in Xanthan gum or almond flour, depending on which one you are using and continue to mix. Once combined, set the mixture aside.
Remove heavy cream from the freezer and whisk until it is thick and has soft peaks. Fold the cream into the cream cheese mixture ensuring it is fully incorporated.
Pour batter into a prepared pan and bake in the oven for 45-55 minutes.
Once the cake is set on the sides and slightly jiggly in the centre, the heat can be turned off. Let the cake rest in the oven for 30 minutes with the oven door propped open.
Remove from oven and let it cool down completely. You can serve the keto cheesecake chilled or at room temperature, I prefer both!
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