La Viña Cheesecake

Ingredienser

Ingredients (for a 20cm mould) :

4 large eggs

570g of Philadelphia-style cheese (light version not valid)

285ml of 35% fat cream

1 tablespoon of flour (you can use cornstarch to make it gluten-free)

180g of sugar

Fremgangsmåte

Preheat the oven to 235º, top and bottom.

Prepare a 20cm springform pan. Line the inside tightly with aluminum foil to create a higher side; this cake rises quickly in the oven, and you don't want it to boil over. Line it with baking paper as well.

Place the sugar and eggs in a bowl and beat with a hand mixer using the blade attachment. No need to froth until the volume doubles, simply beat until everything is combined.

Once blended, add the cheese and continue beating until you get a thick cream. Now add the cream and mix.

Finally, add the tablespoon of flour and give it a final stir. The entire mixing process takes no more than five minutes.

Pour the mixture into the mold and place it in the oven.

Bake for about 35 minutes. Keep in mind that every oven is unique, so until you get the hang of it, keep an eye on it as it nears the end. If at 34 minutes it's well-plumped but not yet browned, turn on the grill for two minutes, watching like a hawk to make sure it doesn't burn, but does brown.

The cake should be as toasted as you see in the photo; that's what gives it its special touch. But at the same time, when you take it out of the oven, it should be very jiggly, giving you the feeling that it still needs to be baked. When you let it cool in the pan, it will set just enough to remain luxuriously creamy in the center.

Notater

https://lacocinadeloselfos.blogspot.com/2016/10/tarta-de-queso-de-la-vina.html