Follow Us on Social Media Accounts to stay updated

Follow Us on Social Media Accounts to stay updated

Prep Time: 20minutes minutes

Cook Time: 45minutes minutes

Chill time: 3hours hours

Total Time: 1hour hour 5minutes minutes

Servings: 8 servings

Calories: 266kcal


  • 6-inch round metal cake pan


  • 16 ounces cream cheese, softened
  • ⅓ cup powdered Swerve Sweetener
  • ⅓ cup BochaSweet (can do additional Swerve)
  • 3 large eggs room temperature
  • ⅓ cup heavy cream room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoon coconut flour


  • Preheat the oven to 450F and line a 6-inch cake pan with parchment paper so that the parchment sticks up above the sides of the pan.
  • Place the cream cheese and sweeteners in a food processor and blend until well combined. Add the eggs, one at a time, and blend until smooth. Scrape down the sides and bottom of the food processor as needed.
  • Add the heavy cream and vanilla and blend until smooth, then add the coconut flour and blend until combined. Again be sure to scrape the bottom and sides of the food processor bowl so there are not unblended chunks.
  • Pour the mixture into the prepared pan and smooth the top. Bake 40 to 45 minutes, until the top is a rich golden brown and the center just jiggles slightly.
  • Remove and let cool 1 hour, then transfer to the fridge until completely chilled, about 2 more hours.
  • Remove from the pan by lifting out with the parchment edges.

Nutrition Facts

Burnt Basque Cheesecake

Amount Per Serving (1 serving = ⅛th of cheesecake)

Calories 266Calories from Fat 197

% Daily Value*

Fat 21.9g34%

Carbohydrates 3.5g1%

Fiber 0.5g2%

Protein 6.1g12%