La Viña Cheesecake Recipe by Rosa Angel
La Viña Cheesecake Cooking Instructions 60 min 1 In a bowl, combine the cream cheese, eggs, and sugar. Using a regular whisk (no need for an electric mixer), mix everything well. 2 Add the flour and mix until fully incorporated. 3 Finally, add the heavy cream and continue mixing until the batter is smooth and homogeneous. This only takes a short time, as the ingredients blend together easily. 4 Pour the mixture into a springform pan (8-inch or 10-inch, depending on the amount of ingredients). The pan should be either sprayed with nonstick spray, as I did, or lined with parchment paper to prevent sticking and make it easy to remove the cake. 5 Bake in a preheated oven at 410°F (210°C) for 40 minutes. Remove from the oven and let it cool on a rack in the pan for about 4 hours. After that, you can remove it from the pan. AMAZING! 1 In a bowl, combine the cream cheese, eggs, and sugar. Using a regular whisk (no need for an electric mixer), mix everything well. 1 In a bowl, combine the cream cheese, eggs, and sugar. Using a regular whisk (no need for an electric mixer), mix everything well. 2 Add the flour and mix until fully incorporated. 2 Add the flour and mix until fully incorporated. 3 Finally, add the heavy cream and continue mixing until the batter is smooth and homogeneous. This only takes a short time, as the ingredients blend together easily. 3 Finally, add the heavy cream and continue mixing until the batter is smooth and homogeneous. This only takes a short time, as the ingredients blend together easily. 4 Pour the mixture into a springform pan (8-inch or 10-inch, depending on the amount of ingredients). The pan should be either sprayed with nonstick spray, as I did, or lined with parchment paper to prevent sticking and make it easy to remove the cake. 4 Pour the mixture into a springform pan (8-inch or 10-inch, depending on the amount of ingredients). The pan should be either sprayed with nonstick spray, as I did, or lined with parchment paper to prevent sticking and make it easy to remove the cake. 5 Bake in a preheated oven at 410°F (210°C) for 40 minutes. Remove from the oven and let it cool on a rack in the pan for about 4 hours. After that, you can remove it from the pan. AMAZING! 5 Bake in a preheated oven at 410°F (210°C) for 40 minutes. Remove from the oven and let it cool on a rack in the pan for about 4 hours. After that, you can remove it from the pan. AMAZING! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chinese •Spring rolls• with sweet sauce Teriyaki Chicken Asian Salad Julia Child's Chicken with Hollandaise Sauce Tartar Sauce Escalated Cabbage Chinese •Spring rolls• with sweet sauce Teriyaki Chicken Asian Salad Julia Child's Chicken with Hollandaise Sauce Tartar Sauce Escalated Cabbage Scrambled eggs Mushroom paneer masala Bread pockets Jewish Chicken Soup with Matzo Balls Creamy mushroom White chocolate and fudge cake Sweet tomato sabji Bread pakora Bhindi Fry (ladies finger) Sweet lime juice Scrambled eggs Mushroom paneer masala Bread pockets Jewish Chicken Soup with Matzo Balls Creamy mushroom White chocolate and fudge cake Sweet tomato sabji Bread pakora Bhindi Fry (ladies finger) Sweet lime juice