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"The most buzzed about bakery in the country!" - IMAGE MAGAZINE

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Grains, Nuts & Seeds Cheesecake

Back in May my husband and I went to San Sebastián for a long weekend and what a food trip it ended up being! The place completely blew my mind and the pinxto culture was a way of eating I could definitely get down with. We essentially did a food crawl every meal! My tummy has never been so pleasured! La Viña, a restaurant renowned for its cheesecake was one of many food stops one night and I haven't been able to get the cheesecake out of my mind since! I've never been massively into cheesecake even though I like both cake and cheese but 

La Viña changed everything! 

La Viña's cheesecake does not have a biscuit base but as someone who needs to get lots of fibre into my diet, specifically from wholegrains, I went about developing a cheesecake base that tasted delicious but also made me poop! :)

This my friends, is the Queen of cheesecakes! Completely delicious but with a super high-fibre base! Bake anytime guilt free! :)


High-fibre bottom

  • 130g ground hazelnuts
  • 130g buckwheat groats
  • 55g chia seeds
  • 55g quinoa flakes
  • 25g flax
  • 120g butter, melted

Cheese layer

  • 900g full fat cream cheese 
  • 115ml double cream
  • 2 eggs
  • 115g caster sugar
  • 3 tbps maize flour
  • Seeds from one whole vanilla pod
  • Zest of one lemon


  1. Grease and line a 24cm springform cake tin and preheat the oven to 180ºC fan.
  2. Prepare the base. Mix all the dry ingredients and butter in a bowl, press into the base of the tin and cook for 25 minutes. Cool slightly on a rack while you make the cheese filling.
  3. Turn the oven up to 200°C fan. Combine the sugar and maize flour in a bowl. Add the cream cheese and beat with an electric whisk until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla and zest.
  4. Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven.
  5. Bake for 40–45 minutes until the top is browned and the filling set around the edges. Towards the end of the bake put a piece of foil over the top if it's browning too much.
  6. Let the cheesecake cool quite a bit before you release it from the cake tin.
  7. Store what you don't eat in the fridge. It will keep covered in tin foil in the fridge for 5 days.