San Sebastian is the only place in the world that requires you to eat your dessert first. Santiago Rivera makes only a small number of these incredible cheesecakes in his cafe, La Vina. It’s nothing to do with Basque tradition. By the time you have eaten all your savory Tapas, the cheesecake is gone. This is the recipe adapted to local conditions.
Ingredients
- 600g cream cheese
- Four eggs
- Sugar casters, 1 1/4 cups (275g),
- Double thick cream 300ml
- One tbsp of plain flour
Method
- Preheat the oven to 200 degrees. Bake the cake in a springform pan 23cm. Line the sides and base with baking paper. The paper should extend 2cm beyond the edge of the pan.
- Cream cheese can be whipped with electric beaters to a smooth, creamy texture. Add the eggs one at a time and beat well after each addition. Beat in the sugar and cream gradually, adding the flour last.
- Pour the batter into the pan. Tap the pan on a flat surface gently to remove air bubbles.
- Bake for 50 minutes, or until the cake is done but still has a wobble and the skewer comes out clean. Let the cake cool down completely in the pan before removing it from the oven. It is best to eat this cake within a couple of hours after baking.
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