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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9 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!!

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