If there is a dessert that conquers and that appears on all the menus of all the restaurants, it is that of the cheesecake. And although there are many versions of cheesecake, today we are going to tell you which one is made by a famous pastry chef.
In the same way that Karlos Arguiñano has the key to making the perfect potato omelette, his sister Eva Arguiñano has the key to making a perfect cheesecake. Based on the traditional La Viña cheesecake recipe, the confectioner proposes a recipe with a creamy texture and an intense cream cheese flavor.
Best of all, Eva Arguiñano’s cheesecake recipe is super easy and we don’t need to be experts, just follow the steps to the letter and have a little patience. She is a cheesecake that always turns out wellEven if we have no idea how to cook.
The first thing will be to beat the eggs in a bowl with a whisk slightly, and add the sugar and flour (which we sifted before). It is important not to beat too much so as not to incorporate too much air into the dough.. Once mixed, add the cheese (which should be at room temperature), and when it is integrated, the cream.
Mix until there are no lumps and pour into a removable 18 to 20 cm mold that we will have lined with baking paper. The chef’s trick is to moisten it slightly to make it more manageable. We can use a push pan like this one to prevent the dough from coming out. Bake for 45 minutes at 200 ºC (it is important that the oven is preheated and with heat up and down), and once this time is over turn off the oven and let the cake cool inside with the door ajar for 4 hours.
Transfer to the fridge to cool completely once completely cold, unmold. Not before, it might break.
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Lacor – 67011 – Stainless steel flour sifter 18% 0.35kg
Domo Push Pan Mold Removable Base, Diameter 20 cm, Aluminium, Blue Multicolor, 21.5 x 21.5 x 7.6 cm
Although this cake alone is absolutely wonderful, we can accompany it with red fruits and even a raspberry coulis, which give it a very rich touch. The chef’s trick to enjoy it even more is to consume it at room temperature and take it out of the fridge at least an hour before eating it.
Another option is to make a cheesecake using the air fryer as proposed by DAP, one more demonstration that this appliance is used for much more than making French fries without frying them.
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Photos | Direct to the Palate