La Viña Cheesecake

Name: La Viña Cheesecake
Total time: 2700 s
Yield: Serves 8-10 servings
Ingredients: 21 oz cream cheese (about 600 grams); 1 1/4 cups heavy cream (300 ml); 1 tablespoon all-purpose flour; 3 tablespoons xylitol or 3/4 cup sugar (about 180 grams); 4 eggs; Pinch salt; 8 -inch (20 cm) springform pan

M.E.T.R. (MªElena) @cocinacaseraymas

Málaga

Recipe for the famous cheesecake created at La Viña Restaurant in San Sebastián. This cheesecake is so creamy that when you take it out of the oven, it will wobble and look underdone, but it will set as it cools. Its imperfect appearance is another of its signature features.

M.E.T.R. (MªElena) @cocinacaseraymas

Saved

Ingredients

45 minutes

Serves 8-10 servings

21 ozcream cheese (about 600 grams)
1 1/4 cupsheavy cream (300 ml)
1 tablespoonall-purpose flour
3 tablespoonsxylitol or 3/4 cup sugar (about 180 grams)
4eggs
Pinchsalt
8-inch (20 cm) springform pan

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Steps

45 minutes

1

Let all the ingredients come to room temperature for a while before starting. This will help the cream cheese blend more easily.
2

Place the cream cheese and sugar or sweetener in a large bowl and blend with a mixer until smooth. Add the flour and continue mixing, then add the heavy cream and eggs one at a time, along with the pinch of salt. Mix until well combined.
3

Preheat the oven to 400°F (200°C), using top and bottom heat without convection. Crumple and dampen a sheet of parchment paper, then fit it into the pan, letting the paper hang over the edges. This will help with unmolding later.
4

Pour the batter into the pan and bake for about 40 minutes. If the top browns too quickly, cover it with aluminum foil.
5

When you take it out of the oven, it will look underdone, but after chilling for about 4 hours, or even better overnight, it will set with a creamy texture. Removing the parchment paper can be tricky, but with care and patience, it will come off.
6

One thing is certain: it's delicious.