Oven baked low-carb Spanish cheesecake

Oven baked low-carb Spanish cheesecake

The original version of this cheesecake was created by the restaurant La Viña in San Sebastián. It has become one of the most popular desserts in Spain in recent years. Its simplicity and creaminess have captivated us, so we just had to create a low-carb version. Don't be surprised if this low-carb cheesecake becomes a new family favorite.

Oven baked low-carb Spanish cheesecake

The original version of this cheesecake was created by the restaurant La Viña in San Sebastián. It has become one of the most popular desserts in Spain in recent years. Its simplicity and creaminess have captivated us, so we just had to create a low-carb version. Don't be surprised if this low-carb cheesecake becomes a new family favorite.
USMetric
8 servingservings

Ingredients

  • 1¼ cups 300 ml heavy whipping cream
  • 20 oz. (2½ cups) 550 g (550 ml) cream cheese
  • 4 4 eggeggs
  • ¾ cup (5½ oz.) 180 ml (160 g) erythritol
  • 2½ tsp 2½ tsp almond flour
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Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Add all of the ingredients to a large bowl and mix with an electric hand mixer.
  3. Line a 10" (25 cm) springform pan with moistened and crumpled parchment paper to make it more malleable.
  4. Pour the mixture into the pan and bake in the lower part of the oven, for 30-35 minutes, or until the surface of the cake is nicely browned.
  5. Remove the cake from the oven and let it cool in the pan for at least 2 hours before serving.

Tip

This cheesecake increases in flavor and texture as it rests. Try to make it the day before for a perfect result.

If it seems uncooked when you take it out of the oven, it is normal, it will solidify as it cools. It may also settle a little, so it is recommended not to open the oven while baking.

We like to eat it without toppings, but you can serve it with a homemade berries coulis, or with a low-carb chocolate sauce.

For extra flavor you could add orange, lime or lemon zest.

Recommended cooking equipment

  • Electric hand mixer
  • 10" (25 cm) springform pan

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3 comments

  1. Diane
    Delicious and very easy to make.
  2. April
    Is it possible to bake any other way than a spring form pan? I'm not really concerned about getting it out of the pan...even if I have to "spoon it"!!
    Reply: #3
  3. Kristin Parker Team Diet Doctor

    Is it possible to bake any other way than a spring form pan? I'm not really concerned about getting it out of the pan...even if I have to "spoon it"!!

    Anything with a similar volume to a 10" x 3-4" high circle springform pan should work if you aren't as concerned with presentation.

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