Burnt Basque Cheesecake | Keto, Low-Carb, Gluten-Free

Описание: Burnt Basque Cheesecake is a traditional, crust-less cheesecake from the Basque region of Spain. This, is what makes it perfect for a low carb alternative! It breaks all conventions of cheesecake - we want to cook it hot and we want to cook it fast! Not only is it delicious, because of the fact that there IS no crust, it's super easy and quick to make.

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Recipe Card: https://www.blacktiekitchen.com/sweet...

INGREDIENTS:
2 lbs (900g) cream cheese, at room temperature
1½ cups (250g) confectioner's or super fine erythitrol
6 large eggs
2 cups (475mL) heavy whipping cream
1 tsp (6g) kosher salt
1 tsp (5 mL) vanilla extract
1 tsp xanthum gum
butter

HARDWARE
10 inch (25cm) spring-form pan
parchment paper
baking tray

DIRECTIONS
1. Preheat the oven to 400°F / 205°C.
2. In a stand mixer's mixing bowl, add the cream cheese and the erythitrol. Using the paddle attachment, mix on medium to medium high speed until well combined. Make sure to scrape the sides to ensure you get an even consistency. Mix until the sugar is dissolved and the mixture is super smooth. If you don't have a stand mixer, a hand mixer will work just as well. If you don't have a hand mixer... then you're in for a heavy arm workout!
2. In a separate vessel, crack one egg at at time. At the mixer's medium speed, add one egg at a time to the mixture. Allow it to mix for 15 seconds before adding the next egg. Repeat for all eggs.
3. Stop the mixer and scrape the sides of the bowl to ensure an smooth mixture. Then bring the mixer to medium low speed.
4. Add the salt, vanilla, and heavy cream. Mix until well combined (about ~30 seconds).
5. Add the xanthum gum and mix for another 30 seconds or so.
6. Butter the spring-form pan and line it with two overlapping pieces of parchment paper. The paper needs to extend about 2 inches (4 cm) above the rim as the cheesecake will rise. Don't worry about the folds in the paper - it's what gives the cheesecake it's character.
7. Pour the mixture into the pan an bake for 60 minutes or until a deep golden brown and jiggly in the center.
8. Once it is done, turn off the oven and open the door to the oven. Let the cheesecake slowly cool - this will prevent any cracking from a rapid temperature change.
9. Once the cheesecake has cooled slightly (but still warm), unmold it and remove the paper from the sides.
10. Let cool completely before serving at room temperature.
11. Enjoy!

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