I had gotten the idea of baking burnt cheesecake after a failed attempt at a cream cheese sponge cake when attempting a keto tiramisu cake. A silver lining…
And it was a hit surprisingly. The surface was caramelized. Piglet loved it so much that he kept a few slices for himself.
Apparently it is a no fail cheesecake as there is no water bath, no complicated mixing and high heat to burn it. There is also only 5 ingredients to it: keto sweetener (sugar for non keto), xanthan gum (flour for non keto), eggs, cream cheese and . The top does not caramelize as much as the sugary classic burnt cheesecake.
It is a short 6″ cake and is only 190 calories and 2g net carbs. I made it from leftover whipped cream (150ml) and also 250g cream cheese I had in the fridge. If you want it to be more sizable, you can increase it by 50%.
Keto Burnt Cheesecake Recipe
250g Cream Cheese
150ml heavy cream
55g powdered lakanto
¼ xanthan gum
1.Leave cream cheese and eggs at room temperature
2. Preheat oven to 180C (convection)
3. Line 6″ cake tin with parchment paper
4. Cream cream cheese and powdered lakanto, add eggs until well mixed. Then add whipping cream. After that, add xanthan gum.
5. Pour batter into cake tin.
6. Bake for 40-50 minutes until browned.
7. Cool it at room temperature. Remove cake tin after an hour and refrigerate it overnight.
8. It can be kept for about 5 days in the fridge. If you plan to freeze it, wrap it up with cling film for each slice and thaw it for 15-30 minutes at room temperature.
How was it?
Easy to mix, handful of ingredients. And observing the cake rising in the oven and ‘sinking’ into a crater shape after removing it from the oven makes it an experience.