Low-carb, Gluten-free, Delicious!
our Sugar-Free Cheesecake is a fantastic keto take on the celebrated burnt Basque cheesecake.
Blend the ingredients
Blend softened cream cheese and monk fruit sweetener in a bowl until smooth with an immersion blender.
Add eggs, blending them into the mixture.
Get Directions
Mix heavy cream, vanilla extract, and a pinch of salt until the batter is creamy and pour the batter into a parchment-lined springform mold.
Bake for about 50 minutes at 400°F, until the edges are firm, the top is browned, and the center slightly jiggles.
Turn off the oven, leaving the cheesecake inside with the door ajar for an hour.
Remove the cheesecake and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, to fully set before serving.