High-Protein Keto Basque Cheesecake
High-Protein Keto Basque Cheesecake
Burnt gold top, a creamy slice – 65 minutes, one pan
This is Basque cheesecake, not a graham-crust pie. Cream cheese, eggs, and whey bake hot until the top is caramel-dark and the center is still a little jiggly, then you chill and cut tall rectangles, like the slices in the photo. No crust. Sixty-five minutes in the oven, then a chill.
Eight slices. The burnt top is the point. Do not baby it.
Why you’ll love this cake
- 14g protein per slice – cheesecake that is not empty
- Only 5g net carbs – allulose, no sugar, no crust
- About 65 minutes in the oven, one loaf pan
- Burnt gold top, pale creamy crumb, like the photo
- No water bath, no graham crumbs
- It slices clean after a chill
Health notes
- High protein: Cream cheese, eggs, Greek yogurt, and a scoop of whey.
- Low carb: Powdered allulose. No flour crust.
- Eight slices: Macros are per slice, not the pan.
- Sugar will raise carbs and brown too fast. Stay with allulose.
Key element – bake it hot, and pull it while the center still jiggles
Classic Basque is burnt on purpose. A 400 F oven is what gives the caramel top in the photo. The middle should wobble when you pull it. A fully set cake bakes dry. Chill overnight so the slice holds that tall, creamy cut.
Ingredients
Cake (8 slices)
- 16 oz (450g) cream cheese, room temperature
- 3/4 cup thick Greek yogurt
- 1 scoop (30g) vanilla whey protein
- 1/2 cup powdered allulose or monk fruit
- 3 large eggs, room temperature
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- 1/4 tsp salt
Swaps
- No whey: Skip it. Protein drops a little. Add 2 extra Tbsp cream cheese.
- Round pan: Use an 8-inch springform lined with parchment. Same bake time.
- Dairy-free: This one needs cream cheese. A coconut swap will not set the same.
- No yogurt: Use 3/4 cup extra cream cheese, softened.
Instructions
| 1 | Heat and line. Heat oven to 400 F (200 C). Line a loaf pan with parchment so it overhangs. Room-temp cream cheese and eggs mix smoother. |
| 2 | Beat. Beat cream cheese until no lumps. Mix in yogurt, whey, powdered sweetener, cream, vanilla, lemon, and salt until smooth. |
| 3 | Eggs. Add eggs one at a time on low. Stop as soon as the mix is silky. Extra beating adds air and cracks the top. |
| 4 | Bake. Pour into the pan. Bake 45 to 50 minutes until the top is deep gold and the center still jiggles. That burnt top is what you want, like the photo. |
| 5 | Cool and chill. Cool in the pan 1 hour. Chill at least 4 hours, overnight is better. Lift out and cut 8 tall slices. |
Pro tips
- Room-temp dairy only. Cold cream cheese stays lumpy.
- Do not water-bath. Basque needs dry, high heat for the burnt top.
- Pull it jiggly. A fully set cake is dry the next day.
- Parchment overhang lets you lift the loaf without cracking the top.
- Wipe the knife between cuts so the slices stay as clean as the photo.
Nutrition
| Nutrient | Per slice (1 of 8) |
|---|---|
| Calories | 220 |
| Protein | 14g |
| Net carbohydrates | 5g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 16g |
| Sodium | 210mg |
Estimates with cream cheese, yogurt, whey, and allulose. Sugar or a graham crust will raise carbs.
Variations
Lemon
Add 1 tsp extra lemon zest with the juice.
Vanilla bean
Scrape 1 vanilla bean in place of the extract.
Espresso
Dissolve 1 tsp instant espresso in the cream before it goes in.
Mini loaves
Divide into 2 mini loaf pans. Bake 28 to 32 minutes. Same jiggle test.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Cover so the top does not dry |
| Counter | Up to 2 hours | Serve slightly cool, not ice cold |
| Freezer | Up to 1 month | Wrap slices, then thaw in the fridge |
FAQ
Test your knowledge
5 quick questions about this cake
1. Protein per slice?
2. Net carbs per slice?
3. How many slices in the pan?
4. When do you pull the cake?
5. Do you use a water bath?
