We have the famous La Viña cheesecake
For tastes, recipes, but when a cake is imitated over and over again, it must be for a reason. The restaurant's cheesecake La Viña, in San Sebastian , liked all over the world: From Turkey to Japan .
A few years ago, the t cheese cake from La Viña , in Saint Sebastian , was included among the ten best in Spain by the newspaper ABC . By then, the success of this Donostiarra cake had already crossed our borders.
La Viña restaurant is a family business that opened its doors in 1959 in the Casco Viejo of the city to offer traditional homemade recipes. He currently directs santiago rivera , son and nephew of the first owners, and the creator of one of the best cheesecakes in Spain . The recipe for this cheesecake has become the star dish of the restaurant, and has placed San Sebastian (even more so if possible) in n the map of many foodies around the world.
But who can resist this accumulation of pleasure?
One of the store managers Michael, He tells us that they have been serving the cake for more than 20 years. “On a normal Saturday we can sell about 20 cakes” , he says. “Each one between 10 and 12 servings.” In high season, the figure doubles, especially now that They also offer the possibility of taking it home.
It is not surprising that they have decided also sell them on request . A quick internet search results in almost half a million results of cooks and kitchens looking to mimic the best baked cheesecake recipe.
The secret? According to Michael, much love . But Santiago adds something else: lots of cheese!
VINEYARD CHEESE CAKE RECIPE
Preparation time: 10-15 minutes
Cooking time : 40 minutes
portions : 10-12
cheese cake ingredients
1 kg of cream cheese (Philadelphia type)
7 eggs
400 grams of sugar
1 tablespoon of flour
1/5 liter of cream
Beat the ingredients together and pour the mixture into a removable mold, previously lined with baking paper. This detail is important, because since it does not have a biscuit or biscuit base, it could stick to the mould. Bake at 220º for 40 minutes.
Remove from oven and let cool completely before unmolding. It is only necessary to pull gently on the paper so that it comes off. After, Let the cake rest for a few hours. Though the ideal is to bake it from one day to the next.
Part of the success of this cake is that, since it lacks a base, it is lighter than the typical cheesecakes with a biscuit and butter base. The cream and eggs give it an excellent creaminess. , and the cream cheese adds an acid touch so as not to be too sweet. More than two and a half kilos of authentic gastronomic pleasure.
Some of its imitators, like the delicious coffee cake B.Blok in Istanbul , they leave it less time so that the interior is underdone.
And you, How do you prefer the best cheesecake in Spain?