Tarta de Queso de La Viña
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
3 hrs
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Servings
12
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Calories
550 kcal
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Course
Dessert
Tarta de Queso de La Viña
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The Tarta de Queso de La Viña, also known as La Viña Cheesecake or Basque Cheesecake, is a crustless, custardy cheesecake with a deeply caramelized exterior.
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Ingredients
- 7 large eggs , room temperature
- 400 grams (14 oz) granulated white sugar
- 1021 grams (36 oz) full-fat cream cheese, softened
- 35 grams (1¼ oz) all-purpose flour
- 240 ml (8 oz/ 1 cup) heavy cream, room temperature
- 1 tablespoon pure vanilla extract
Instructions
- Prepare the Oven and Pan: Adjust the oven rack to the middle position and preheat the oven to 425°F (220°C).
- Lightly spray or sprinkle two 16-by-12-inch pieces of parchment paper with cold water. Crumple each piece into a ball, then gently flatten them out.
- Slightly overlap the parchment pieces to form a 16-inch square, then press them into a 9-inch springform pan, covering the bottom and sides.
- Fold any overhanging parchment outward over the pan’s edge. Use scissors or kitchen shears to trim the excess parchment, leaving about 1 inch extending past the edge.
- Make the Batter: In a large (14-cup) food processor, combine the eggs, sugar, and vanilla extract. Process for 1 minute until the mixture is frothy and pale yellow.
- Add the cream cheese and flour, then pulse 8 to 10 times until the cream cheese breaks into large, even pieces. Scrape down the bowl, then process for about 2 minutes until completely smooth, scraping down the sides as needed.
- With the processor running, slowly stream in the heavy cream until fully incorporated, about 30 seconds. The processor bowl will be very full.
- Bake the Cheesecake: Pour the batter into the prepared pan and place it on a rimmed baking sheet. Bake for 45 to 55 minutes, or until the top is deeply browned, the edges are set, and the center registers 155°F (68°C).
- The center will still be very jiggly. Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 2 hours.
- Cool and Serve: Once cooled, remove the springform pan’s side. Gently peel the parchment away from the cheesecake until it lies flush against the counter.
- To slice, dip a sharp knife in hot water, wipe it dry, and cut, repeating after each slice. Serve slightly warm (after 2 hours of cooling) or at room temperature.
Equipments used:
Notes
- Storage, Make Ahead, & Freezing
- Storage, Make Ahead, & Freezing
- Storage: Store the cheesecake covered in the refrigerator for up to 3 days. Let it sit at room temperature for 1–2 hours before serving for the best texture.
- Storage: Store the cheesecake covered in the refrigerator for up to 3 days. Let it sit at room temperature for 1–2 hours before serving for the best texture.
- Make-Ahead: This cheesecake can be made a day in advance and refrigerated. The flavors deepen, making it even better the next day!
- Make-Ahead: This cheesecake can be made a day in advance and refrigerated. The flavors deepen, making it even better the next day!
- Freezing: Wrap the cooled cheesecake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
- Freezing: Wrap the cooled cheesecake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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