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Prep time
2 hours
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Cook time
13 hours
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Serves
8
Author Notes
This "La Viña" Cheesecake it's original from "La Viña" a restaurant in Donosti (san Sebastian) located in Basque Country, North of Spain.This is a dense, creamy and perfect dessert for any occasion. It's also served as a dessert in most of my favorite restaurants in Madrid, sometimes with a pinch of "manchego" to give the cake a deeper flavor, but the original recipe came from La Viña in San Sebastian, where they made this original burnt version of the cheesecake dessert several years ago, and nowadays we can find it everywhere. —meriendasdepasion
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Ingredients
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1000 grams
Cream cheese
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350 grams
granulated sugar
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1/4 teaspoon
salt
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5
eggs
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480 grams
heavy cream
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30 grams
all-purpose flour
Directions
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Preheat your oven at 200 degrees Celsius.
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Prepare your 25 cm mold with baking paper. I used two big pieces of baking paper overhanging the sides of your mold
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Whisk together the sugar and cream cheese until smooth.
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Incorporate the eggs, one by one ,to the cream cheese and sugar batter and mix them with the heavy cream, salt and flour. You can use a spatula to avoid air in the batter.
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Bake your cheesecake for 50-60 minutes, it will depends on your oven. The center of your cheesecake could be a little jiggly, that won’t be a problem; just observe that the sides of the cheesecake are baked enough and the surface is “almost burnt” or brown enough.
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Let your burnt cheesecake cool for some hours before serving it and enjoy.
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