La Viña cheesecake


La Viña cheesecake

60 ‘

10 servings

Easy

590 kcal

How to draw La Viña cheesecake

Its possible cheesecake the richest I’ve ever tried. There is taste and one creaminess that I had not found before in anyone else cheesecake, so I highly recommend doing it at home. This is the cheesecake they make in the well-known La Viña Restaurant, situated in the old town of San Sebastianwhich for those who do not know is the city of Basque Country, in the northern part of Spain.

The restaurant in question, The vineyard, was opened in 1959, which means that this year will be its 60th anniversary. This is a restaurant traditional cuisinewhose cheesecake he has crossed boundaries. From what they tell, c Turkey came the news that both in Istanbul As in other parts of the country, many locals are trying to reproduce La Viña cheesecake. He even got there Japan. Let’s not forget that San Sebastian is a very touristy city because it has the famous La Concha beach, also because of the film festival and because it is an extremely beautiful city. In fact, it is also known as “La bella Easo”. But probably what he is best known for is his gastronomy. In the old town, where the La Viña restaurant is located, there are a large number of pinchos bars where you can enjoy delicious snacks.

Ingredients for 10 people

Ingredient photo

1 – Mix the cream cheese with the eggs

We’ll start by putting all the cream cheese in a bowl and mixing it well to leave all the cheese, which is usually available in bathtubs, in the same block even more creamy. At this point we will add the eggs 2 by 2 and we will not add the next two until we integrate the previous ones.

Mix the cream cheese with the eggs

2 – Add sugar and liquid cream

When we mix all the eggs, we will add the sugar and whipping cream. We will win manually to integrate these two components with the others.

Add sugar and liquid cream

3 – Add the flour

Then we will put 2 tablespoons, not very accumulated, flour and integrate them into the mixture. This will give the texture of a cheesecake.

Add the flour

4 – Moisten the parchment paper and place it in the form

We will now wet the parchment paper and place it in a removable ring shape. We will moisten it so that it adheres well to the matrix and try to make sure with our hands that there is no gap between the paper and the matrix, especially at the junction of the ring with the base.

Moisten the greaseproof paper and place it in the form

5 – Pour the mixture into the mold and preheat the oven

Then we will pour the mixture into the mold and move it a little to stabilize it. We will turn on the oven at 210ºC with heating up and down WITHOUT a fan.

Pour the mixture into the mold and preheat the oven

6 – Bake a cheesecake

When it is hot, we will put cheesecake and bake it for approximately 45 minutes. You will see that the cake rises in a spectacular way, but do not panic. If you are afraid, you can put aluminum foil in the bottom of the oven so that no mess is prepared in case it comes out.

Baking cheesecake

7 – Let the cheesecake rest

After 45 minutes we will take the cake out of the oven and slowly over it (this can be seen better in the video). If the cake is shaken in the center, we can take it out of the oven. We have to wait for it to cool before putting it in the fridge for at least 6 hours. During this time, the chopping will be over and we will be able to enjoy it.

Let the cheesecake rest

8 – We have already finished the cake with La Viña cheese

And that’s it, friends, we finished the cake with La Viña cheese. I hope you prepare it very soon at home and upload the final photo on Instagram, mentioning my account 55000 Recipes. So I will see that you did it and I will be very happy. Just for today I am waiting for you in the new recipe, which I will publish tomorrow here in Family Kitchen.

We have already finished La Viña cheesecake

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