You already know that we love cheesecakes or cheescakes and that recipe that we see, recipe that we make. We have them of all types, mascarpone, coulant type, without oven, light and many more. That is why we could not miss in our repertoire the recipe for the famous La Viña cheesecake that today we teach you to prepare in a traditional way.
To guarantee its authenticity we have transported ourselves via video to the site itself. La Viña restaurant of San Sebastián.
There its creator explains his tricks and reveals what makes it so delicious. It is a very simple recipe in which the quality of the ingredients is key: good cream cheese, fresh country eggs and liquid cream with the highest possible percentage of fat. This will make your La Viña cheese cake one of the best cheesecakes you have ever tasted.
We line a mold of 18-20 cm with high walls (this is important because the cake grows in the oven and prevents it from coming out) and a removable base with slightly moistened parchment paper, letting it protrude from the sides, and we preheat the oven to 210ºC, with heat up and down.
Mix the cream cheese, sugar and eggs in a bowl, stirring until smooth. They should all be at room temperature, especially the cheese, to make the task easier. Add the flour and stir again until integrated. Finally we add the cream, beat to obtain a homogeneous mass and fill the mold.
We cook at the bottom of the oven for 40 minutes. We turn off the oven and let the cake cool and rest inside, with the door ajar, for 4 or 5 hours before serving.
With what to accompany the La Viña cheese cake
The truth is that, when a sweet is as delicious as the La Viña cheese cake, little accompaniment needs. However, a tablespoon of blackberry coulis or some fresh berries will not hurt. Ideal for the dessert of a special meal or to eat at any time of the day. Is irresistible.
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