LA VIÑA CHEESE­CAKE

National Post (Latest Edition) - - THE FEAST -

Gazta Tarta

❚ 1 3/4 cups (350 g) sugar

❚ 2 1/4 pounds (1 kg) cream cheese, at room tem­per­a­ture

❚ 1/4 tsp (1 mL) kosher salt

❚ 5 large eggs

❚ 2 cups (480 mL) whip­ping cream

❚ 1/4 cup (30 g) all-pur­pose flour

1. Pre­heat the oven to 400°F (200°C). Grease a 10-inch (25cm) spring­form pan and line it with parch­ment pa­per, leav­ing 2 to 3 inches (5 to 7.5 cm) over­hang­ing the top of the pan. (You can cut a cir­cle to fit the base and then cut a band of pa­per to fit neatly around the sides, but the more rus­tic and sim­ple method is to press an en­tire sheet into the pan, pleat­ing the pa­per where it be­gins to crease.)

2. In a large bowl us­ing a hand­held mixer or in the bowl of a stand mixer fit­ted with the pad­dle at­tach­ment, cream the sugar and cream cheese un­til smooth. (This can be done by hand as well— beat with a wooden spoon for about 5 min­utes.) Add the salt and mix. In­cor­po­rate the eggs one by one and stir un­til fully in­cor­po­rated. Whisk in the cream. With a sifter, add the flour to the mix­ture and fold it in gen­tly.

3. Pour the bat­ter into the pre­pared pan and bake for 50 min­utes, or un­til browned and al­most burned-look­ing on top. This can re­ally vary oven to oven, so it helps to have your eye on the cheese­cake from 50 min­utes for­ward. The cen­tre will still be quite jig­gly, but the cake is ready. Re­move from the oven and cool.

4. Be­fore serv­ing, re­move the outer part of the spring­form and gen­tly tug away the parch­ment pa­per. Serve at room tem­per­a­ture.

Serves: 12

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.