La Vina's famous cheesecake

all details

This spectacular yet simple cheesecake comes from La Vina, a small bar in the Spanish city of San Sebastian.

Ingredients

  • Butter, softened, for greasing tin
  • 7 whole eggs
  • 1kg Philadelphia cream cheese
  • 400g castor sugar
  • 1 tbsp flour
  • 500ml cream

Method

Preheat the oven to 220C.

Lightly grease a 25cm springform tin with butter.

Line the bottom and sides of tin with baking paper, allow the paper to come 2-3cm above the edge of the sides.

Using a pastry brush, grease the paper with softened butter.

Crack the eggs into a bowl and mix well.

Using an electric mixer, work cream cheese until smooth.

Add the beaten eggs slowly, making sure each egg is incorporated into the cheese before adding more.

Pour in sugar, flour and cream.

Blend well until smooth.

Pour mixture into the lined cake tin.

Bake for 50 minutes.

Remove from oven and allow to cool completely in the tin before unmoulding.

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  • Course - Dessert

4 reviews so far

  • Rating: 1 out of 5 stars

    This is NOT the recipe used at La Vina in San Sebastián. Theirs has goats milk and/or goat cheese which is an essential part of the recipe. Don't bother trying this recipe, it won't work.

    Commenter
    Chef cook
    Location
    Date and time
    November 18, 2013, 1:21PM
  • Rating: 5 out of 5 stars

    I have made this cheese cake several times. Much requested by my extended family I sometimes use home brand cream cheese. I have had a perfect result each and every time.

    Commenter
    Paloma
    Location
    Date and time
    February 02, 2014, 8:44AM
  • Rating: 5 out of 5 stars

    Review part 2.
    Tips:. Use cream cheese and eggs at room temperature and add beaten eggs slowly.
    It is possible to make by hand using a large wooden spoon .
    Left over cheesecake can be successfully frozen. Tin can be greased with sunflower oil.

    Commenter
    Paloma
    Location
    Date and time
    February 02, 2014, 9:02AM
  • Rating: 5 out of 5 stars

    This recipe works perfectly. It have made on several occasions using 'home brand' cream cheese. The result is light , creamy and not to sweet.
    Tips: Have cream cheese at room temperature. Let-overs can be successfully frozen. It is possible to make using a large bowl and wooden spoon.

    Commenter
    Paloma
    Location
    Date and time
    February 04, 2014, 10:29AM

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