How are we web friends? Welcome once again to Paulina cuisine . Today we are going to go beyond the traditional Philadelphia cheese cake that is so famous in the world. Today instead I want to present the La Viña cheese cake , we will find out where it comes from, how it is done and what are the tricks to get perfect. All these issues and more because from here we go out with the snack ready to enjoy, today we are in international mode!
The cheese cake The vineyard is very simple , we just have to mix 5 ingredients in a bowl and bake without trouble. The result is so spectacular that it is hard to believe that it is so easy to prepare. cheesecake lovers .
There are lots of cheese cake recipes , but not all have been chosen as one of the best flavors of the year by the New York Times. The cheese cake The vineyard has been a furor for 28 years . Luckily the recipe is no secret and now we can prepare it at home every time we want and enjoy it with those we have close!
On the La Viña Cheese Cake
The story behind this La Viña cheese cake
Those who know that this beautiful story begins in Spain , more precisely in a restaurant bar called La Viña (located in San Sebastián), it was already famous for its tapas and skewers, but now it has become a temple, through its cake, the vineyard cake. Everyone traveled there to try it! But, the restaurant has shared the recipe and today it is already famous not only in Spain but worldwide.
What intrigue gives me! I want to try it now! If they are cheese lovers in the bakery and all their forms , they have to do it!
Some tips before starting
It is very important to cool the cake well before unmolding and decorating . Once cold we proceed to carefully separate the walls of the mold with the help of a knife or a fine spatula, so we would be preventing us from breaking when we unmold or open the hoop. At that time it is recommended to put the cake in the refrigerator for a while, but this is already available to each one.
The issue is that this cake is not for anxious , that is, I do not recommend consuming it the same day you prepare it. While it has been manual preparation for 10 minutes and then the 55 minutes of baking, it is key, a rest night. Trust what I tell you, the wait is worth it, and a lot.
Another tip is that the better the cream cheese, the richer the result will be. If you are lucky to do (here I leave you a video ) or get a much better handmade!
Ah! Something important before I forget, this cheese cake The vineyard is conserved well covered for 5 days in the refrigerator , the same will not last more than a day of how rich it is, I warn you to know.
Well and now yes, we can try it, I want you to tell me how it came out, if they liked it, if it is worth it, wait for you !!! I already tell you that this cake is beautiful in any way and we just have to enjoy it.
Chau Chau! They are loved by the people's paulina!
La Viña Cheese Cake Recipe
It is baked in a mold of 26/24 cm.
- Cooking time: 65 or 70 minutes.
- Portions: for 8 people, even for 10.
Ingredients
- 1 kilo g. of cream cheese.
- 6 eggs.
- 350 grams of sugar.
- 500 ml of cream.
- 1 tablespoon and a half of wheat flour.
It is important that the ingredients are at room temperature.
How is the cheese cake the vineyard step by step
Before starting, preheat the oven at 180º C with heat up and down
- Use butter paper to line a round mold 26 cm in diameter.
- Place the cream cheese in a large bowl and beat for 5 minutes with hand or electric whistle, until the cheese becomes more creamy. While beating the cream gradually.
- After a few minutes add the sugar, an egg and continue the shake until the mix is well integrated. Achieved this, add the second egg and continue beating until you integrate, then add another egg, beat until you integrate and repeat the process with the five eggs.
- Finally, incorporate the flour and beat for 5 more minutes until everything is well mixed. Pass the content of the bowl to the mold already lined with butter paper.
- The cooking has to be soft and a couple to make it creamy. Bake for approximately 55 minutes in the center of the oven with heat up and down.
- At 30 minutes of baking control that it is not burning, if it is very golden it can be covered with an aluminum foil and continue cooking. Keep in mind that in the oven the cake will inflate, this is normal, then it will deflate when it cools.
- After the cooking time, turn off the oven and open the door slightly leaving the cake inside for another 15 minutes.
- Then remove it from the oven and let cool to room temperature. As you lose heat it will be taken more consistency and reducing its volume. Do not unmold until it is totally cold.
- It is recommended to leave it at rest from one day to another in the refrigerator or at least a few hours. After the weather, it only remains to enjoy.
Hello Paulina! I have a common oven, therefore it is cooked or from above or below, is it worth trying?
Without wanting I put a star in the assessment and had no intention of assessing the recipe because I have not yet done it. I was average! How did I correct it?
Hello Paulina, can you indicate in grams the amount of flour to be able to make half a recipe?
Paulina, if I put any kind of glutenless flour is the same?