Crustless Baked Basque Cheesecake

The Crustless Baked Basque Cheesecake (also known as a San Sebastián cheesecake) is the ultimate hassle-free dessert. Because it has no base, it adapts beautifully to a keto lifestyle without needing any specialty nut flours.

Unlike a dense New York cheesecake, a Basque cheesecake is baked at a very high temperature. This intentionally scorches the top to create a caramelised, bittersweet crust while keeping the centre incredibly rich, soft, and almost custard-like.

This version uses allulose, which is the absolute best choice here because it caramelises and browns exactly like real sugar.

Overview

• Prep time: 15 minutes
• Cook time: 50 minutes (plus cooling time)
• Net Carbs: ~3g per slice
• Servings: 12 slices

Keto Basque Ingredients

• 500g softened cream cheese – room temperature
• 1 cup sour cream room temperature
• 3 eggs room temperature
• 1 cup allulose
• 1/2 teaspoon vanilla extract
• 1/2 tsp salt
• 1 tbsp coconut flour (optional, to create a more dense texture and hint of coconut flavour)

Step-by-Step Instructions

1. Prep the Tin (Crucial Step)

Preheat your fan-forced oven to 200°C (or 210°C for a conventional oven). Take a 23cm (9-inch) springform cake tin. Cut a large sheet of baking paper that is much larger than the tin. Press the paper firmly into the tin, letting it pleat, crease, and extend at least 5cm above the rim. Basque cheesecake rises like a soufflé while baking, so these high paper walls prevent any spillover.

2. Create the Batter

In a large bowl, beat the room-temperature cream cheese and 300g of allulose together until completely smooth, creamy, and free of any lumps.

3. Incorporate the Eggs and Cream

Add the eggs one at a time, beating well after each addition. Pour in the double cream, vanilla extract, and salt. Mix on low speed until perfectly uniform. Finally, sift in the optional coconut flour and mix just until combined. The batter will be quite thin and liquid—this is exactly how it should look.

4. The High-Heat Bake

Pour the batter into your prepared, paper-lined tin. Bake for 50–55 minutes.

• What to look for: The top should puff up significantly and turn a deep, dark espresso-brown (almost black). The centre should still have a very distinct, dramatic jiggle when you gently shake the tin.

5. Cool and Set

Remove the cheesecake from the oven and place it on a wire rack. It will gently deflate as it cools. Let it cool completely to room temperature inside the tin. For the traditional San Sebastián experience, you can serve it at room temperature for an ultra-gooey centre, or chill it in the fridge for 4 hours if you prefer a firmer, fudge-like slice. Peel back the wrinkled baking paper just before slicing.

Baking Tips

• Don’t Fear the Burn. Do not be alarmed by the dark colour on top! That deep caramelisation is the signature feature of a Basque cheesecake and provides a beautiful contrast to the sweet cream centre.
• Because allulose browns faster than regular sugar, check the cake at the 40-minute mark. If the top is turning completely black too early, turn the oven down by 10°C for the final 10 minutes so the middle can finish cooking.