La Viña Cheesecake

Name: La Viña Cheesecake
Total time: 3600 s
Yield: 6-8 servings
Ingredients: 2 1/4 cups cream cheese (about 500 grams, like Philadelphia); 4 eggs; 1 tablespoon all-purpose flour; 1 cup sugar (about 200 grams); 1 cup heavy cream (about 250 ml)

Rosa Angel @cook_4870776

Barcelona

The cheesecake I'm sharing today is another take on this classic dessert—there are so many different cheesecakes, each with its own ingredients and preparation method. Today's version is very famous in Spain and is known as one of the best cheesecakes from a Spanish restaurant. It comes from the restaurant LA VIÑA in San Sebastián, which is known throughout Spain not only for its pintxos but especially for its cheesecake. This cake is golden on the outside and creamy and moist on the inside—truly SPECTACULAR!
The original recipe is meant for 10-12 people, using a 10-inch (26 cm) pan and double the ingredients. I’ve halved everything and made it in an 8-inch (20 cm) pan, which yields about 5 or 6 servings.
If you want a larger cake, just double the ingredients.

http://cocineandoconrosa.blogspot.com/2018/09/tarta-de-queso-crema-la-vina.html

Rosa Angel @cook_4870776

Barcelona

http://cocineandoconrosa.blogspot.com/2018/09/tarta-de-queso-crema-la-vina.html

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Ingredients

60 min

6-8 servings

2 1/4 cupscream cheese (about 500 grams, like Philadelphia)
4eggs
1 tablespoonall-purpose flour
1 cupsugar (about 200 grams)
1 cupheavy cream (about 250 ml)

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Steps

60 min

1

In a bowl, combine the cream cheese, eggs, and sugar. Using a regular whisk (no need for an electric mixer), mix everything well.
2

Add the flour and mix until fully incorporated.
3

Finally, add the heavy cream and continue mixing until the batter is smooth and homogeneous. This only takes a short time, as the ingredients blend together easily.
4

Pour the mixture into a springform pan (8-inch or 10-inch, depending on the amount of ingredients). The pan should be either sprayed with nonstick spray, as I did, or lined with parchment paper to prevent sticking and make it easy to remove the cake.
5

Bake in a preheated oven at 410°F (210°C) for 40 minutes. Remove from the oven and let it cool on a rack in the pan for about 4 hours. After that, you can remove it from the pan. AMAZING!