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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What did you think? Please share your thoughts in the comment section below!

31 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.

  4. BobM
    Why bake in the lower part of the oven? Is this for ovens with a heating element in the bottom? Ours does not have a heating element there; instead, it's convection. Any changes to make for convection ovens?
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    Why bake in the lower part of the oven? Is this for ovens with a heating element in the bottom? Ours does not have a heating element there; instead, it's convection. Any changes to make for convection ovens?

    Yes, all our recipes are written for standard ovens. With convection ovens you usually need to cook at a lower temperature or for less time.

  6. BobM
    So, I tried this. I guess I should've come back and looked at the picture, which shows a much darker top. I made these changes. I took the bottom out of the spring form pan, cut parchment to fit. Cut parchment to fit the side, slightly bigger than the side. Put the pan together, sprayed coconut oil on the bottom and sides, and press-fit the bottom parchment, then the sides, overlapping the sides with the bottom to the extent I could.

    I also added 1 tsp powdered vanilla.

    I used a stand mixer to mix, mainly because we had it out for something else.

    I cooked at 375F on convection, and also put the spring form pan on a sheet pan in case of leaks. I cooked 30 minutes, and it seemed to me the top was "browned", though I see now not to the extent of the browning in the picture. When it came out it was a bit liquid in the center. There was a small leak that the sheet pan caught.

    I cooled, put in fridge, took out 24 hours later, took off side and also side parchment. The outside was perfect, so perfect I had my wife take a picture. Then I cut it with dental floss (a trick people use with cheesecake). It was still liquid inside. The outside was good, the inside was cream. I had to toss it.

    So, if you cook this, go more toward the 35 minute mark and look for the quite brown complexion of the picture, not a gentle brown as I got.

  7. M M
    Can you freeze?
    Reply: #8
  8. Kristin Parker Team Diet Doctor

    Can you freeze?

    Cheesecake usually freezes very well! You can slice into individual servings to make them easier to thaw and enjoy later.

  9. Jaimi
    This was so easy to make & so delicious!! I cooked mine on 190 in a convection oven for 35mins & it was perfect! I used golden monk fruit sweetener. Ill be making this regularly!!
  10. Mirza
    What type of cream cheese this is (percent of fat at least)? Thnx :)
    Reply: #11
  11. Kristin Parker Team Diet Doctor

    What type of cream cheese this is (percent of fat at least)? Thnx :)

    This was made with a full fat cream cheese. It's 10g fat per 1oz/28g.

  12. Keith
    Hmm, is there a way to make this crustless without sticking?
    Reply: #13
  13. Keith
    Oh, wait. It IS crustless. I guess I saw the almond flour and thought "crust". How viable is the recipe to leave the almond flour out?
    Reply: #14
  14. Kristin Parker Team Diet Doctor

    Oh, wait. It IS crustless. I guess I saw the almond flour and thought "crust". How viable is the recipe to leave the almond flour out?

    You can omit the almond flour as it is a very small quantity. It may make the cheesecake runnier than usual though.

  15. john
    I started making and found I only had half the cream cheese needed so subbed softened butter. Wow this tasted amazing!
  16. Diana
    Simple but delicious cheesecake. Took it over to friends as our contribution. Made the instant low-carb raspberry jam as a topping. Everyone loved it.
  17. Diana
    Simple but delicious. Made the instant low-carb raspberry jam to use as topping. Served to friends and they loved it. They want the recipe.
  18. Xanzi Barber
    This is so easy to make and I really like the texture! I made it in a standard 9" cake tin with the wet and crumpled parchment. I let it cool for the recommended 2 hrs and had no issue removing the cake from the tin. This is going into regular rotation.
  19. john
    Now made as per the recipe and is just as good. Everyone should try this. It is so easy and tastes divine.
  20. swaters83
    Are the eggs and cream cheese room temp?
    Reply: #22
  21. Anders
    Is it possible to make without sweetner? Seems like it would be ok with more almond flour, but how much would you recommend? I can't eat sweetner of any kind.
    Reply: #23
  22. Kristin Parker Team Diet Doctor

    Are the eggs and cream cheese room temp?

    They do not need to be room temperature, but they can be. It may make mixing the cream cheese easier.

  23. Kristin Parker Team Diet Doctor

    Is it possible to make without sweetner? Seems like it would be ok with more almond flour, but how much would you recommend? I can't eat sweetner of any kind.

    We have not tested this recipe without sweetener.

    Reply: #29
  24. Meritxell
    Very easy to make and a huge succes among my family! My only variation was to add 1 tsp natural vainilla extract and very finlely shredded lemon zest.
    Reply: #25
  25. Kristin Parker Team Diet Doctor
    Those sound like great additions!
  26. Kristyn
    I highly recommend adding a generous tablespoon of almond extract in as well.. deeeeelicious!
  27. mschalock
    Can I use Allulose powder instead of Erythritol? Erythritol makes my mouth feel cold and I don't like that sensation. Would allulose work as an even swap for the erythritol?
    Reply: #28
  28. Kristin Parker Team Diet Doctor

    Can I use Allulose powder instead of Erythritol? Erythritol makes my mouth feel cold and I don't like that sensation. Would allulose work as an even swap for the erythritol?

    Allulose should work well as a substitute for the erythritol. If your brand of allulose says that it's 1:1 as sweet as sugar, then you can use it in the same amount as our recipe calls for.

  29. Trudi
    I halved the sugar and it is perfect
  30. slatteryj1
    I wish I could share a picture! I have made this several times. It is absolutely delicious. I have never succeeded in getting it to be as dark though. I have a convection oven and baked it at 375. The first time I made it I left it in at least 15 min longer to get it dark - didn't happen. Next time I respected the 30 min... stayed white! I actually preferred the taste and texture of baking it longer. I also add vanilla. Thank you DD for another great recipe.
    Reply: #31
  31. Kristin Parker Team Diet Doctor

    I wish I could share a picture! I have made this several times. It is absolutely delicious. I have never succeeded in getting it to be as dark though. I have a convection oven and baked it at 375. The first time I made it I left it in at least 15 min longer to get it dark - didn't happen. Next time I respected the 30 min... stayed white! I actually preferred the taste and texture of baking it longer. I also add vanilla. Thank you DD for another great recipe.

    Thank you for the feedback, I'm glad you enjoyed this recipe so much!

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