Cheescake De La Viña

This Spanish cheesecake is one that originates from San Sebastian on La Viña, this dessert has the creaminess of the classic cheesecake but with the added sponginess of a Quesada. It is one of the easiest desserts to prepare as it has little to no technique and no need of special equipment. And applying some simple tricks, you can get an even better result.

This recipe is made using a stan mixer, but it can also be made by hand.

Ingredients

• 300g cold heavy cream or double cream
• 600g cream cheese at room temperature
• 225g white sugar
• 40g flour
• 1 Tablespoon vanilla extract
• 1 pinch of salt
• 4 eggs

Tools

• Stand mixer with batter attachment.
• Silicone spatula.
• 9-inch round spring pan.
• Parchment paper.

Add the cream cheese in the bowl of a stand mixer and beat on medium speed until it becomes smooth, while its on medium speed add the sugar little by little until all has been mixed. With a silicone spatula scrape the bottom of the blown in case the tool didn't reach the bottom.

Add the eggs one by one with the mixer on medium speed and make sure that it's well mixed before adding the next one. At the end remember to use a spatula to scrape the bottom of the bowl.

With the stan mixer on medium speed add the cold heavy cream with constant speed while making a fine stream. Add the pinch of salt and the vanilla extract while making sure that no lumps remain.

Remove the bowl from the stand mixer, sift in the flour, and mix by hand. now the batter is ready to bake.

Organize the oven racks to allocate the pan in the middle section and proceed to pre-heat the oven to 500°F, now line the sides and the bottom of a spring pan with parchment paper, it doesn't have to be smooth, imperfections are encouraged as they would add a certain texture to the "crust". Once lined add the batter to the pan and tap the sides in order to release bubbles from the batter.

Once the oven reaches the desired temperature insert the pan in the oven and start a 10 min timer, once 10 minutes are past, open the oven door, reduce the temperature to 200°F and bake until the sides when tapped are firm but the center jiggles like Jell-O, this takes about 1 more hour.

Once you take it out let it rest for 4 hours and remove from pan. You can add any topping you like but I recommend eating it as it is with a scoop of vanilla ice cream.

Enjoy!