La viña cheesecake
Cheesecakes
This summer, while in San Sebastian, I was introduced to cheesecake from La Viña. It went against everything I had learned and strived for in a cheesecake - the center is very much custardy, the edges are cake-like. The top and sides are burned, and it is so light! At La Viña, one pintxos serving is two slices. My friend and I split one serving, and liked it so much we came back later that evening and split a second! And if that wasn't enough, I went back the next day and had two more slices for lunch. It was that good. <br /> <br />While searching for a recipe, I came across many claiming to be THE cheesecake, but none had any real links to the restaurant. The final recipe I used was from https://mimofood.com/blog/2017/01/the-la-vina-cheesecake-recipe/tarta-de-queso-2/. The one thing I could never understand was how to get that burnt top and sides at such a relatively low temperature. My solution was to finish the cheesecake under the broiler for a couple minutes, and that seemed to work decently. <br /> <br />A word of warning - when the cheesecake is done, you will not think it's done. Watch https://www.youtube.com/watch?v=aCmWxHUhKmg to see how jiggly it should be straight out of the oven.
Share:
0
10
0
Comments