Spanish · dessert

Unsweetened Crustless Manchego Cheesecake (Basque-Style)

Unsweetened Crustless Manchego Cheesecake (Basque-Style) — from Oh, The Things We'll Make!'s cooking video Watch how it’s made · 16:18

Video by Oh, The Things We'll Make! on YouTube · Open on YouTube

60 min · plus coolingMakes 10 × 1 slice275 kcal a portion
  • Carnivore
  • Keto (2.4 g net carbs a serve)
  • Vegetarian with a vegetarian hard cheese instead of the aged Manchego (traditionally made with animal rennet)
  • Gluten-free ingredients
  • Nut-free

Contains: Egg, Milk. Check labels on stock, sauces and spice mixes.

No crust, flour or sugar: a slice has about 7.5 g of protein and under 3 g of carbohydrate, and is a good source of vitamin A and selenium.

Printable PDFA4

The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.

Ingredients 4

Method

Tap a time to watch that step in the video.

  1. Heat the oven to 210°C (410°F). Crumple a sheet of baking paper, wet it, wring it out and press it into a 21 cm (8 inch) round cake tin. 8:45
  2. Cut the rind off about 100 g aged Manchego and grate it or chop it into small pieces. 6:32
  3. Warm 300 ml heavy cream in a pot over low to medium-low heat, add the cheese and stir until it has melted into the cream (blend it if you want it completely smooth). Take it off the heat. 7:53
  4. Whisk in 300 g cream cheese until smooth, then whisk in the 4 eggs one at a time; adding them last lets the mixture cool a little so they don't cook. 10:46
  5. Pour into the tin and bake for 35–40 minutes, checking at 30, until the top is deep brown and the edges are set but the centre still wobbles slightly. Cover with foil if the top darkens too fast. 14:25
  6. Cool to room temperature before slicing. Serve at room temperature for a soft centre, or chill it for a denser cheesecake. 15:25

Tip. The cook stirs 50 g erythritol into hers but says it is optional and the cake works with just cheese, cream and eggs, which keeps it carnivore. It is a rich dessert, best kept for occasions.

The method is a summary in our words — the video shows every step.

One portion (1 slice) gives you 1 of 10

Energy275 kcal1,150 kJ
Protein7.5 g15% of a day
Fibre0 g0% of a day
Carbohydrate2.4 g2.4 g net · 2.1 g sugars1% of a day
Fat26 g15 g saturated34% of a day
Sodium190 mg8% of a day

Where the energy comes from one serve

  • Net carbs 4%
  • Protein 11%
  • Fat 85%

Fits keto: 2.4 g net carbs a serve, with 85% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin A High30%

271 µg a serve, mostly from heavy whipping cream (45%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Selenium High20%

11 µg a serve, mostly from eggs (56%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin B12 Source17%

0.4 µg a serve, mostly from eggs (52%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Omega-3 Source13%

0.2 g a serve, mostly from cream cheese (43%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Calcium Source10%

131 mg a serve, mostly from aged Manchego (55%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Show the other 10
Zinc7%

0.7 mg a serve, mostly from aged Manchego (42%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin E5%

0.8 mg a serve, mostly from heavy whipping cream (37%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin D4%

0.9 µg a serve, mostly from eggs (51%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Folate4%

14 µg a serve, mostly from eggs (61%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Iron3%

0.5 mg a serve, mostly from eggs (52%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin B63%

0.1 mg a serve, mostly from eggs (41%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Potassium2%

100 mg a serve, mostly from cream cheese (40%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Magnesium2%

9.6 mg a serve, mostly from aged Manchego (29%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin K2%

1.9 µg a serve, mostly from heavy whipping cream (51%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin C0%

0.2 mg a serve, mostly from heavy whipping cream (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

You might also like

Browse all 953 recipes

Recipe and video by Oh, The Things We'll Make!; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.