Oven baked low carb Spanish cheesecake

Oven baked low carb Spanish cheesecake

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4.9
120 Ratings
Not enough ratings
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.
April 23 2021 recipe by , photo by , nutritional review by in Recipes, Dessert

Oven baked low carb Spanish cheesecake

1
2
3
4
5
4.9
120 Ratings
Not enough ratings
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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45 comments

  1. 1
    Diane
    May 1 2021
    Delicious and very easy to make.
  2. 2
    April
    May 6 2021
    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. 3
    Reply to comment #2 by April
    Kristin Parker Team Diet Doctor
    May 6 2021

    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. 4
    BobM
    May 14 2021
    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. 5
    Reply to comment #4 by BobM
    Kristin Parker Team Diet Doctor
    May 15 2021

    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. 6
    BobM
    May 17 2021
    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. 7
    M M
    July 5 2021
    Can you freeze?
    Reply: #8
  8. 8
    Reply to comment #7 by M M
    Kristin Parker Team Diet Doctor
    July 6 2021

    Can you freeze?

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

  9. 9
    Jaimi
    July 19 2021
    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. 10
    Mirza
    August 11 2021
    What type of cream cheese this is (percent of fat at least)? Thnx :)
    Reply: #11
  11. 11
    Reply to comment #10 by Mirza
    Kristin Parker Team Diet Doctor
    August 11 2021

    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. 12
    Keith
    August 12 2021
    Hmm, is there a way to make this crustless without sticking?
    Reply: #13
  13. 13
    Reply to comment #12 by Keith
    Keith
    August 12 2021
    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. 14
    Reply to comment #13 by Keith
    Kristin Parker Team Diet Doctor
    August 13 2021

    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. 15
    john
    August 17 2021
    I started making and found I only had half the cream cheese needed so subbed softened butter. Wow this tasted amazing!
  16. 16
    Diana
    August 18 2021
    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. 17
    Diana
    August 18 2021
    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. 18
    Xanzi Barber
    August 18 2021
    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. 19
    john
    August 23 2021
    Now made as per the recipe and is just as good. Everyone should try this. It is so easy and tastes divine.
  20. 20
    swaters83
    August 28 2021
    Are the eggs and cream cheese room temp?
    Reply: #22
  21. 21
    Anders
    August 28 2021
    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. 22
    Reply to comment #20 by swaters83
    Kristin Parker Team Diet Doctor
    August 31 2021

    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. 23
    Reply to comment #21 by Anders
    Kristin Parker Team Diet Doctor
    August 31 2021

    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.

  24. 24
    Meritxell
    September 9 2021
    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. 25
    Reply to comment #24 by Meritxell
    Kristin Parker Team Diet Doctor
    September 9 2021
    Those sound like great additions!
  26. 26
    Kristyn
    October 30 2021
    I highly recommend adding a generous tablespoon of almond extract in as well.. deeeeelicious!
  27. 27
    mschalock
    November 2 2021
    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. 28
    Reply to comment #27 by mschalock
    Kristin Parker Team Diet Doctor
    November 2 2021

    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. 1 comment removed
  30. 30
    slatteryj1
    November 17 2021
    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. 31
    Reply to comment #30 by slatteryj1
    Kristin Parker Team Diet Doctor
    November 17 2021

    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!

  32. 32
    Michele
    February 18 2022
    I love the looks of this recipe. I wonder what are the differences between erythritol and Stevia. Could one swap Stevia in this recipe?
    Reply: #33
  33. 33
    Reply to comment #32 by Michele
    Kristin Parker Team Diet Doctor
    February 18 2022

    I love the looks of this recipe. I wonder what are the differences between erythritol and Stevia. Could one swap Stevia in this recipe?

    Stevia tends to be extremely sweet and highly concentrated. Because of this, it's often cut with other fillers or other sweeteners to make it swap out 1:1 as sweet as sugar. Keep an eye on the other ingredients in your specific sweetener and how it measures compared to sugar. If it's 1:1 then you can generally use the same amount of sweetener as the recipe calls for.

  34. 34
    Jenn
    February 20 2022
    Can you use a 9” springform Pan? I only have 9 and not 10”.
    Reply: #35
  35. 35
    Reply to comment #34 by Jenn
    Kerry Merritt Team Diet Doctor
    February 21 2022

    Can you use a 9” springform Pan? I only have 9 and not 10”.

    That should be fine, however the cook time may need to be adjusted.

  36. 36
    Deanna Bain
    February 28 2022
    I'm confused on the carb count here. says 5 net and 5 total. I add all the things up I got 24 carbs per serving . that is very high .
    D
    Reply: #37
  37. 37
    Reply to comment #36 by Deanna Bain
    Kerry Merritt Team Diet Doctor
    March 4 2022

    I'm confused on the carb count here. says 5 net and 5 total. I add all the things up I got 24 carbs per serving . that is very high .
    D

    Hi, Deanna! This is because there is no fiber to decrease the carb count. The nutritional information is per serving. The amount of almond flour in each serving is incredibly minimal, therefore it gets rounded down.

  38. 38
    Sue Dunne
    March 9 2022
    What is the UK equivalent to heavy whipping cream please?
    Reply: #39
  39. 39
    Reply to comment #38 by Sue Dunne
    Kristin Parker Team Diet Doctor
    March 9 2022

    What is the UK equivalent to heavy whipping cream please?

    Double cream! You can hover over the underlined ingredients in our recipes to see the alternate names they may go be in countries other than the USA.

  40. 40
    Christina Shih
    April 11 2022
    I agree with commenter who wanted the darker "burnt" top. Mine came out very pale despite cooking it at 400 degrees for 35 minutes, then cranking up the heat to 450 degrees for an additional 10 minutes. I even tried using a propane torch to "burn" the top a la creme brulee and it didn't work. How to get the darker top? Other keto diet recipes for this have you bake it for much longer.
    Reply: #41
  41. 41
    Reply to comment #40 by Christina Shih
    Kerry Merritt Team Diet Doctor
    April 12 2022

    I agree with commenter who wanted the darker "burnt" top. Mine came out very pale despite cooking it at 400 degrees for 35 minutes, then cranking up the heat to 450 degrees for an additional 10 minutes. I even tried using a propane torch to "burn" the top a la creme brulee and it didn't work. How to get the darker top? Other keto diet recipes for this have you bake it for much longer.

    It depends on the oven and the setting selected. Some will char it naturally and in some you’ll have to bring the temp up higher after about 30 minutes.

  42. 42
    Mary
    May 10 2022
    Can't help but wonder if the dark beautiful top of this cheesecake was finished with some type of cooking torch chefs use in some dishes. If I cook it longer, it gets too dry. Any hints?? The top really adds a lot. Also, is altitude a factor?
    Reply: #43
  43. 43
    Reply to comment #42 by Mary
    Kerry Merritt Team Diet Doctor
    May 10 2022

    Can't help but wonder if the dark beautiful top of this cheesecake was finished with some type of cooking torch chefs use in some dishes. If I cook it longer, it gets too dry. Any hints?? The top really adds a lot. Also, is altitude a factor?

    Hi, Mary! It depends on your oven. Some will char it naturally or you may have to bring the temp up higher after about 30 minutes.

  44. 44
    Rick
    July 8 2022
    I use my small microwave/convection oven for cake baking and have learned to bump up the recommended temperatures and times to get the results. (eg if recipe calls for 180 Celcius I use 200 and cook 10min longer (using convection only)) Any how I browned mine nicely and boosted browning by grilling 2 min at the end in the same oven. So you can brown it, is what I'm trying to say :-)
  45. 45
    Deb D
    May 3 2023
    This was my first attempt at a baked cheesecake of any kind. The mixture was quite wet, and I couldn't smooth out the lumps of cream cheese, even though I was using a cake mixer. (Basically it didn't look at smooth as the video shows). Anyway, into the pan it went as instructed, and I cooked it for 35 minutes. It came out nicely browned on top, and appeared to be set.

    I served it 4 hours later (it had only been bench cooled), with the instant low carb raspberry jam and cream at a family dinner. Everyone was impressed with the dessert. Very much melt in the mouth.

    Note re the jam: I didn't have chia seeds, so used psyllium husk and that worked fine. I love that it is instant... I said to my elderly mother, "Look, I've just made jam and I didn't need to add all that sugar or stand over the preserving pan stirring like we usually do!"
    https://www.dietdoctor.com/recipes/instant-low-carb-raspberry-jam

  46. 46
    Reema
    May 24 2023
    This has become my standard go-to keto cake/desert recipe for birthdays or special events. And it is always a hit. I am struggling however with the carb content. I made it the first couple of times following the recipe exactly and assumed the carb content per serving was 5 g total carbs as specified. However when I count the carbs based on ingredients it is a lot higher. I use swerve confectioners which is essentially erythritol with some oligosaccharides and natural flavors. It is supposed to have a 1:1 ratio with sugar. But 3/4 cup (as required by the recipe) has 108 g net/total carbs. If there are 8 servings in this recipe, that would mean at least 13.5 g net/total carb content per serving (not 5 as in the nutritional info for the recipe). My son is on a strict keto diet of no more than 20g total (not net) carb per day for medical reasons. After the first couple of times, I have made it with about 1/3 cup of confectioners swerve and he gets to have only a very very thin slice in any day. It tastes okay but not as nice as it did when I followed the recipe on the erythritol. Any advice?????? I'd love to have it taste a wee bit sweeter and have a carb content of 5 g per serving!!

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Ratings

5
93%
4
7%
3
1%
2
0%
1
0%
4.9
1
2
3
4
5
120 Ratings

Ratings

5
93%
4
7%
3
1%
2
0%
1
0%
4.9
1
2
3
4
5
120 Ratings