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Tarta de Queso La Viña

Serves 4 to 6 Dessert vegetarian, Desserts

Tarta de Queso La Viña

Tarta de Queso La Viña is a staple in the kitchens of San Sebastián, celebrated for its simplicity and frequency. This cheesecake is not reserved for special occasions; instead, it graces the table as a familiar comfort, effortlessly prepared from memory by those who know it best. Its presence is as expected as the gentle sea breezes that sweep through the Basque Country, loved for its creamy allure.

The cake emerges with a lusciously smooth texture, its rich cream cheese and heavy cream creating a melt-in-the-mouth indulgence balanced by just a hint of salt. A slight caramelization on top adds depth, while its generous size invites everyone to savor a substantial slice, embodying the Spanish tradition of sharing abundance and warmth.

Ingredients

  • 1 kgcream cheese — at room temperature
  • 400 ggranulated sugar
  • 6eggs
  • 500 mlheavy cream
  • 30 gall-purpose flour
  • 1 pinchfine sea salt

Method

  1. Begin by taking 1 kg of cream cheese and 6 eggs out of the refrigerator. Allow them to come to room temperature, which will help ensure a smooth and even mixture when combined. This step is crucial for achieving the creamy texture characteristic of Tarta de Queso La Viña.
  2. In a large mixing bowl, combine the softened cream cheese and 400 g of granulated sugar. Use a hand mixer or stand mixer on medium speed to blend the ingredients until the mixture is smooth and free of lumps. This should take a few minutes, and the sugar should be fully dissolved into the cream cheese.
  3. Add the 6 room-temperature eggs to the cream cheese mixture, one at a time. Beat each egg into the mixture before adding the next, ensuring each is fully incorporated. This gradual addition helps maintain the batter's smooth consistency.
  4. Pour in 500 ml of heavy cream and continue mixing on medium speed until the batter is well combined. The heavy cream adds richness and helps achieve the desired custard-like texture. The mixture should be thick and creamy.
  5. Sift 30 g of all-purpose flour and a pinch of fine sea salt into the batter. Gently fold these dry ingredients into the mixture using a spatula, ensuring there are no visible streaks of flour. This step helps stabilize the batter without overworking it.
  6. Preheat your oven to 200°C (392°F). Line a 24 cm (9.5-inch) springform pan with parchment paper, ensuring the paper extends above the rim to prevent overflow. Pour the batter into the prepared pan, smoothing the top with a spatula.
  7. Place the pan in the preheated oven and bake until the top is a deep golden brown and the center has a slight wobble, indicating a perfect set. This typically results in a deeply colored crust that contrasts with the creamy interior.
  8. Once baked, remove the tarta from the oven and allow it to cool in the pan. As it cools, it will firm up further, making it easier to slice. Serve at room temperature to best enjoy its creamy texture and rich flavor.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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