I’ve never made this crustless cheesecake and only eaten it once in a restaurant. Four of us shared a slice and I remember promising a keto version to myself. I’ve adapted a few recipes into this LCHF keto recipe and it’s as delicious as it looks. Much lighter than normal cheesecake if you keep your mixing light and not overly beaten. It has a wonderful dark “burnt” caramelised edge and warm depth of flavour and is creamy and much less dense than a traditional cheesecake. I do believe it is traditional in Spain to enjoy it alongside a glass of Sherry!
A large part of important prep is having your baking pan well greased with butter, layering two sheets of parchment paper, also buttering after each is layer is put in the pan. Leave a good amount of paper higher than the top of the pan by at least 10cm (4 inches?) as this beautiful cheesecake can rise quite a bit and above the rim of the cake tin. It is now my most favourite cheesecake.
Do you have 30 minutes to spare to make this sauce?
5 minutes to gather and measure your four and a ¹/⁴ ingredients; amother 5 to melt the buttery sugar together and 5 more to let the butter and sugar foam and boil stirring all the while. 1 more minute to add the cream and then 14 minutes of gentle boiling and stirring and voila! Cool off by dunking your pot in a bath of ice water and then bottle when cooled.
This keto recipe is based on Alton Browns twice baked method and makes 48 sizeable brownies (I used a 40x20cm lined pan) and the recipe can be halved. What magic is this twice baked method that they turn out so moist? It’s a mystery! I also prefer a process of melting sugar into the butter as keto sugar can be very gritty, and this fixes that problem. Just be sure not to let the butter get too hot when dissolving the sugar in the butter.
These Brownies are fudgy goodness; so much so that you might end up cutting them into smaller squares. They are concentrated chocolate bombs, almost like a chocolate fudge dessert. You have been warned!
Summary: melt butter and sugar, mix in dry ingredients and then eggs; bake for 15 min, cool for 15, bake for 35 – 40 min