⭐La Viña Cheesecake – The Best Cheesecake!⭐

Name: ⭐La Viña Cheesecake – The Best Cheesecake!⭐
Total time: 3900 s
Yield: Makes 15–18 servings
Ingredients: 8.8 oz cream cheese (Philadelphia or similar) (250 grams); 8.8 oz mascarpone cheese (250 grams); 4 large eggs; 1 cup heavy cream (about 1 cup/250 ml, 35% fat); 1 cup sugar (about 7 oz/200 grams); 2 tablespoons all-purpose flour (about 1 oz/25 grams); 8 -inch springform pan (about 19–20 cm; if not springform, you can still unmold easily); Parchment paper, dampened

Mi Dulce Rincón @Midulcerincon_96

Sevilla

Finally! The famous "La Viña Cheesecake." It's not just the best cheesecake because of its incredible flavor—it's also super easy to make. I understand that the La Viña restaurant uses fresh cheese, but every recipe I've seen uses Philadelphia cream cheese. I didn’t have enough Philadelphia, so I used half Philadelphia and half mascarpone (it’s what I had), and I can guarantee it turned out amazing!

You might think it’s overrated because it looks rustic and has a deep golden color that might seem too much... But that couldn’t be further from the truth. Behind that look is an absolutely delicious cheesecake with a creamy texture that melts in your mouth and a delicate, mild flavor.

If you want a step-by-step video, here’s the link: https://youtu.be/66mV-vGXL4s

Mi Dulce Rincón @Midulcerincon_96

Sevilla

If you want a step-by-step video, here’s the link: https://youtu.be/66mV-vGXL4s

Saved

Ingredients

Prep 15–20 min + bake 45 min

Makes 15–18 servings

8.8 ozcream cheese (Philadelphia or similar) (250 grams)
8.8 ozmascarpone cheese (250 grams)
4large eggs
1 cupheavy cream (about 1 cup/250 ml, 35% fat)
1 cupsugar (about 7 oz/200 grams)
2 tablespoonsall-purpose flour (about 1 oz/25 grams)
8-inch springform pan (about 19–20 cm; if not springform, you can still unmold easily)
Parchment paper, dampened

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Steps

Prep 15–20 min + bake 45 min

1

In a large bowl, combine the cream cheeses and sugar. Beat until smooth and creamy and the sugar is fully incorporated.
2

Add the eggs and beat again. Once the eggs are mixed in, gradually add the heavy cream while continuing to beat. Mix a little more until smooth.
3

Finally, sift in the flour and beat until you have a smooth, even batter.
That’s it—easy, right?
4

Line the pan with the dampened parchment paper and pour in the batter.
Preheat the oven to 400°F (200°C). Bake at 400°F (200°C) for 45 minutes.
The center should be jiggly like flan—when you gently shake the pan, the center should wobble (it’s not undercooked, that’s how it should be) and the top should be beautifully golden brown.
Now comes the hardest part... WAITING! 🤤 Let the cheesecake cool to room temperature, then refrigerate for about 6 hours.
The wait is worth it... ENJOY!
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