Mediterranean

Cheesecake La Viña

Name: Cheesecake La Viña
Prep time: 20 min
Cook time: 40 min
Total time: 240 min
Cuisine: MEDITERRANEAN
Ingredients: 1 KILOGRAM Cream cheese; 120 GRAM Sugar; 500 MILLILITER Whipping cream; 5 UNITS Eggs (L); 15 GRAM Flour

The easiest cheesecake to make and it never fails! It has a soft and creamy texture in the center, it melts in your mouth, and the edges are caramelized… Awesome! If you have never dared to make your own cheesecake at home… this is yours!

Prep

20min

Cook

40min

Total

60min+ 3h rest

"Add lemon juice"

Andrew

Ingredients

Cream cheese 1 kg

Sugar 120 g

Whipping cream 500 ml

Eggs (L) 5 Units

Flour 15 g

Directions

1.Preheat the oven

Preheat the oven to 210ºC with top and bottom heat without fan (200ºC with fan) and prepare the tin with 2 sheets of baking paper overlapping each other. If your tin is shorter than 10cm, the paper should extend over the edge to form a wall. This cake is rustic, so if the paper gets wrinkled, it's okay.

2.Mix the ingredients

Using an electric mixer, mix the cream cheese and sugar in a bowl at low speed. Add the cream and beat until the mixture takes on a firm consistency. Add the eggs and beat again until combined. Finally, sift the flour into the bowl and fold it in with a spatula. If you use a manual mixer, keep in mind that you may need to wait a while when adding the cream.

3.Bake it

Pour the batter into the tin and bake in the middle of the oven for about 35 minutes. At the end add 5ish minutes more on grill mode to burn the top part, and remove from the oven. Expect the centre to move when you take the cake, it will settle as it cools.

4.Let it cool

Let it cool completely (as it cools, the cake will fall and that is to be expected) and refrigerate for at least 4 hours (doing it overnight is ideal).