Savor Spain

Since few years ago the madness for the basque, or burnt, cheesecake it´s been invading kitchen and restaurants from all over the world. How something so simple can taste so good?

This has been the secret of La Viña in San Sebastian, opened since 1959, and who its in part responsible for all of these. Using good quality products and being constant, everyone knows now their cheesecake, even The New York Times.

But its not the only famous cheesecake in Spain. In fact, many Chefs are always choosing side between La Viña or Zuberoa´s version from legendary Chef Hilario Arbelaitz. You can find also multiple different versions, from different Chefs, using different types of cheese, changing the temperature and time of cooking, etc.

Today we go for the basic and easiest version that will make you famous once you show-up to a party or gathering with a couple of cakes. You´ll need a cake mold of 20-22 cm for this recipe.

Ingredients for 1 cake for 8 to 12 pax:

• 1 kg cream cheese
• 500 ml cream
• 300 gr sugar
• 1 tablespoon corn flour or Maizena
• 7 eggs
• 1 pinch of salt

Elaboration:

1. Preheat your oven at 240C for about 15 minutes while you prepare the ingredients.
2. Mix all the ingredients with a whisk, mixer, Thermomix, etc.
3. Grease your cake mold and cover it with baking paper.
4. Pour the cheesecake batter.
5. Bake for 40 minutes at 220C. After that remove the cake from the oven and, carefully, place it on a table to rest for a couple of hours.
6. Keep in chiller overnight, let it set and try next day.

Notes:

• Play adding small quantities of different cheeses like a Manchego, Valdeón, Cabrales, Idiazabal, San Simón… 50-150 gr per recipe. See the results and see which one you like the most.
• You can finish this cheesecake with some berry jam or compote. But it´s delicious already as it is.