This delicious Spanish Basque Country cheesecake recipe is from the epic La Vina restaurant in San Sebastián, Spain. It pairs perfectly with a glass of Pedro Ximenez Sherry wine- the restaurants recommendation. The recipe itself is as easy as can be- simply mix all of the ingredients together in a large metal bowl, bake, and set. THATS IT!
INGREDIENTS
[SERVES 8]
2.2lbs of cream cheese, room temperature
7 eggs
2 cups sugar
1tbsp flour
6.5fl oz heavy cream
INSTRUCTIONS
STEP 1
Preheat oven to 410F
STEP 2
Using an electric mixer, whisk to combine all the ingredients in a large bowl until smooth and creamy
STEP 3
Line a 10inch springform pan with parchment paper, making sure that it extends past the edges of the pan- this will help you to remove the cheesecake from the pan later and prevent sticking.
STEP 4
Bake on centre rack for 45 minutes and check back. If the top isn't dark-looking enough, bake for another 3-5 minutes. The cake will rise quite a bit but do not worry- it will settle out of the oven.
STEP 5
When the cake is brown and almost burnt looking, turn the oven off. The centre of the cake should not be completely set- it should wiggle a lot when you move the pan like jello.
STEP 6
Let rest and cool gradually on the counter. After about an hour, transfer the cake to the fridge to completely cool.
STEP 7
After a few hours in the fridge (overnight if possible) the cheesecake should be chilled enough to cut and hold shape. Do not remove the cake from the parchment paper until it is ready to be cut, plated and eaten.
ENJOY!
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