This is the recipe from La Viña. (Or at least I was told so;) So this is your chance to bake the worlds best cheese cake. The no crust cake that is richer and more delightful than any other cheese cake you ever had! INGREDIENTS FOR A CAKE FOR 8 PERSONS
1 kg Cream cheese, preferably Spanish if not Philadelphia
7 medium sized eggs
400 grams sugar
1 tablespoon flour
1/2 litre whipping cream (double cream)
INSTRUCTIONS
1, Preheat the oven to 200 C (392F)
2, Break the eggs into a large bowl and then beat them well.
3, Add the cream cheese and mix with a wooden spoon.
4, Then add the sugar, then the cream and at last the flour. Mix well with the wooden spoon.
5, Then you use an immersion blender to make it really smooth.
6, Line a 22 cm(9 inch) springform with a baking paper. The paper has to be above the pan as it will rise when it is baking.
7, Pour the batter into the pan, and then put it into the oven for 30-40 minutes. It will be very jiggly when you take it out of the oven, but the cake will set when it cools down.
8, Remove the cake from the oven, and peel back the paper. Remove from the pan and turn it upside down to a plate. Let it cool for a while before serving!
🇬🇧This is the recipe from La Viña. (Or at least I was told so;) So this is your chance to bake the worlds best cheese cake. The no crust cake that is richer and more delightful than any other cheese cake you ever had!
INGREDIENTS FOR A CAKE FOR 8 PERSONS
1 kg Cream cheese, preferably Spanish if not Philadelphia
7 medium sized eggs
400 grams sugar
1 tablespoon flour
1/2 litre whipping cream (double cream)
INSTRUCTIONS
1, Preheat the oven to 200 C (392F)
2, Break the eggs into a large bowl and then beat them well.
3, Add the cream cheese and mix with a wooden spoon.
4, Then add the sugar, then the cream and at last the flour. Mix well with the wooden spoon.
5, Then you use an immersion blender to make it really smooth.
6, Line a 22 cm(9 inch) springform with a baking paper. The paper has to be above the pan as it will rise when it is baking.
7, Pour the batter into the pan, and then put it into the oven for 30-40 minutes. It will be very jiggly when you take it out of the oven, but the cake will set when it cools down.
8, Remove the cake from the oven, and peel back the paper. Remove from the pan and turn it upside down to a plate. Let it cool for a while before serving!
Recipe and photo Malin Nordblom
Fab Foodie Swede
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fabfoodieswede@hotmail.com
