Authentic home cooking from Spain, with US measurements. 
La Viña-Style Cheesecake
A faithful version of the original recipe, with all quantities reduced by 40% to make a smaller cake, except for the sweetener, which I used much less of so it would be just barely sweet, the way we like it at home. It's much lighter but just as moist and creamy, because instead of heavy cream it uses light Greek yogurt, and it's made with erythritol, a zero-calorie sweetener. For a keto version, you can swap the whole wheat flour for coconut flour or almond flour. For best results, make it a day ahead so it can set, rest, and develop its optimal texture and flavor. It's very flavorful.
La Viña-Style Cheesecake
A faithful version of the original recipe, with all quantities reduced by 40% to make a smaller cake, except for the sweetener, which I used much less of so it would be just barely sweet, the way we like it at home. It's much lighter but just as moist and creamy, because instead of heavy cream it uses light Greek yogurt, and it's made with erythritol, a zero-calorie sweetener. For a keto version, you can swap the whole wheat flour for coconut flour or almond flour. For best results, make it a day ahead so it can set, rest, and develop its optimal texture and flavor. It's very flavorful.
Open in Cookpad AppSteps
- 1
Preheat the oven to 350°F (180°C), using both upper and lower heat if possible.
- 2
Blend all ingredients with a mixer until smooth and free of lumps.
- 3
Pour the batter into a pan lined with damp, well-wrung parchment paper.
- 4
Bake for 40 minutes at 350°F (180°C) with heat from above and below. The cake will rise and brown, then settle as it cools. I baked mine for 50 minutes to ensure it was cooked through, with only the lower heat for the last 10 minutes. Adjust as needed for your oven; mine doesn't have a fan and tends to brown on top.
- 5
Turn off the oven and leave the cake inside with the door slightly open (about 4–6 inches) for 10 more minutes. It's fine if it stays in a bit longer.
- 6
Remove the cake and let it cool in the pan for 4–5 hours. It will deflate and become less jiggly as it cools.
- 7
Remove from the pan and refrigerate to enjoy the next day.
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