The famous restaurant “La Viña”, in Donostia – San Sebastián managed by Santiago Rivera, is responsible for making this cheesecake so famous. His parents alongside his uncles opened their doors to the public in 1959, but it wasn’t until 1991 that they started to bake this marvelous cheesecake tart. It started to be famous in 2010 and nowadays in 2020 is so famous around the world, apart from Spain in countries like Turkey and Japan.
I personally haven’t got the pleasure to go and taste the cheesecake at “La Viña” restaurant, but I’ve tried so many other tarts inspired by the original one and I thought it deserved an entire post to thank that person that had the incredible idea of making something so simple so delicious.
I’ve worked on so many recipes, and I definitely stay with this version. It hasn’t been easy to find the proper balance and I’m sure and surely the original tastes slightly different, but I assure you this recipe I’m sharing with you today will not leave you indifferent.
Is a so easy recipe to make and the result is a soft creamy texture right in the middle, golden outside, and well baked on the edges.
Let’s bake!
CHEESECAKE “LA VIÑA” STYLE
makes about 12 servings
· Ingredients ·
400g sugar
6 eggs
1 kg cream cheese
500ml whipping cream
25g flour
· Step by step ·
Preheat the oven to 220ºC on the bottom and also on the grill.
In a big bowl beat the sugar with the eggs.
Next add the cream cheese, whipping cream and mix well.
To finish add the flour.
Place the oven tray almost at the bottom of the oven and bake it at 220ºC for about 30 minutes approximately, the cake has to be firm on the edges and shaky in the middle.
Leave it to cool for 4 hrs and then unmould.
· Tips ·
It is very important to don’t cut the baking paper you are going to use to line the mould, because the mixture can come out through the mould joints.
In case you see the cake is getting too dark on the top, don’t turn off the grill, just place some foil paper on the top to avoid it from burning.
Enjoy!
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