The legendary La Viña cheesecake and its recipe from “Basque Country”, Marti Buckley’s book, with whom I had a chance to share my first meal of 2019 (and that was THE cheesecake!) You can buy this brilliant Basque recipes book on Amazon. Yesterday was La Viña’s last day of operation before closing down for renovation until April.
Gazta Tarta
LA VIÑA CHEESECAKE
Serves 12
1 3⁄4 cups (350 g) sugar
2 1⁄4 pounds (1 kg) cream cheese, at room temperature
1⁄4 teaspoon kosher salt
5 large eggs
2 cups (480 mL) heavy cream
1⁄4 cup (30 g) all-purpose flour
Preheat oven to 400ºF (200ºC). Cream sugar and cream cheese. Add the salt. Incorporate eggs one by one and then whisk in the cream. Sift in the flour and fold it in gently.
Bake in a 10-inch (25 cm) springform pan lines with parchment paper overhanging the pan for 50 minutes, or until browned on top. The center will still be jiggly but it’s ready. Remove from the oven and cool.
