Keto Caramel Basque Cheesecake Slice
Basque Cheesecake is all the rage so why not make it into an easy slice recipe
Servings: 24 slices
Calories: 184kcal
Equipment
Ingredients
Base
- 75 g butter melted
- 50 g desiccated coconut
- 240 g almond meal
- 45 g brown sweetener
Cheesecake
- 450 g cream cheese
- 140 g brown sweetener
- 1 tsp vanilla extract
- 3 eggs
- 200 g thickened cream
- ½ tsp xanthan gum
Instructions
CONVENTIONAL METHOD
- Preheat oven to 180℃ fan/200°C static/400°F. Spray 26 x 17 cm slice tray with olive oil spray and line with baking paper.
- Add all base dry ingredients to a large bowl
- Melt butter in microwave for 45 seconds on high. Add to dry ingredients and mix through. Press into prepared tin.
- Bake 8-10 minutes until lightly golden.
- Mix all cheesecake filling in stand mixer or hand mixer until you have a smooth velvet consistency. Pour over base.
- Bake 30 minutes until top has darkened but filling is still soft and jiggly. Allow to cool before slicing and serving.
THERMOMIX BASQUE CHEESECAKE
- Preheat oven to 180℃ fan/200°C static/400°F. Spray 26 x 17 cm slice tray with olive oil spray and line with baking paper.
- Melt butter, mix all base ingredients; 20 seconds/ speed 5. Press base mixture into prepared tin
- BAKE 8-10 minutes until lightly golden.
- Mix all cheesecake ingredients 90 sec/speed 8. Pour onto base
- BAKE 30 minutes until top has darkened but filling is still soft and jiggly. Allow to cool before slicing and serving.
Notes
- Sukrin gold can be substituted for other sweeteners, however this is what gives it the caramel flavour.
- In its place you could add a drop or two of Caramel Stevia, or caramel extract. Add a little pumpkin pie spices for a cozy autumn kick,
- This slice can be frozen after baking.
Nutrition
Serving: 1serve | Calories: 184kcal | Carbohydrates: 3g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 96mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 480IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.6mg | Net Carbs: 2g