April 23 2021 recipe by Andrea Denolle, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert 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
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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Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C).
- Add all of the ingredients to a large bowl and mix with an electric hand mixer.
- Line a 10" (25 cm) springform pan with moistened and crumpled parchment paper to make it more malleable.
- 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.
- 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.
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.
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.
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.
Cheesecake usually freezes very well! You can slice into individual servings to make them easier to thaw and enjoy later.
This was made with a full fat cream cheese. It's 10g fat per 1oz/28g.
You can omit the almond flour as it is a very small quantity. It may make the cheesecake runnier than usual though.
They do not need to be room temperature, but they can be. It may make mixing the cream cheese easier.
We have not tested this recipe without sweetener.
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.
Thank you for the feedback, I'm glad you enjoyed this recipe so much!
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.
That should be fine, however the cook time may need to be adjusted.
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.
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.
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.
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.
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