Cook this: The Basque Country Viña Cheese Cake

Our cookbook of the week is written by cook and chef Marti Buckley in the Basque Country. Tomorrow, we will propose an interview with its author.

To try another recipe from the book, check out: Spanish omelet (patata tortilla) and hake with clams in salsa verde.

The creamy cheese cake without rind of La Viña (gazta tarta) is the legend. The deeply caramelized blend between a New York-dense cheese cake and a Spanish custard "sets the gold standard in the Basque Country," writes Marti Buckley.

Located in the old town of Donostia (San Sebastián in Spanish), the bar prepares more than 100 cheesecakes every day, she said, attracting legions of tourists and locals. To attest to its appeal, five ingredients are needed: sugar, cream cheese, eggs, cream and flour.

"It's easy enough to do. The key is not to be afraid when you take it out of the oven; It's going to be very sarcastic. But then, the texture will be perfect, like that of San Sebastian! You'll be the most popular of all your friends, "Buckley laughs.

CHEESE CAKE VIÑA

Gazta Tarta

serves: 12

1 3/4 cup (350 g) sugar
1 kg cream cheese at room temperature
1/4 c. Tea (1 ml) kosher salt
5 large eggs
2 cups (480 mL) badped cream
1/4 cup (30 g) all-purpose flour

Preheat the oven to 400 ° F (200 ° C). Grease a 10-inch (25 cm) hinge pan and cover it with parchment paper, allowing the top edge of the tray to protrude 5 to 7.5 cm (2 to 3 inches). (You can cut a circle at the base, and then a strip of paper perfectly trimmed to the sides, but the easiest and most rustic method is to squeeze an entire sheet into the tray, creasing the paper to it. where he starts to crumple.)

In a large bowl using a hand blender or in the bowl of a stand mixer with the palette accessory, cream the sugar and cream cheese until smooth. To obtain a creamy mixture. (This can also be done by hand – whisk with a wooden spoon for about 5 minutes.) Add the salt and mix. Stir the eggs one by one and stir until they are completely incorporated. Whip the cream. With a sieve, add the flour to the mixture and gently incorporate it.

Pour the dough into the prepared baking pan and bake for 50 minutes or until the dough is golden and almost burnt. This can really vary from oven to oven, so it is worth keeping an eye on the cheesecake from 50 minutes. The center will still be pretty jerky, but the cake is ready. Take out of the oven and let cool down.

Before serving, remove the outer part of the spring shape and gently pull the parchment paper. Serve at room temperature.