La Viña Cheesecake (Forki adaptation)

Preparing the pan

It is important to follow this lining procedure.

1. Use a 23.5 cm diameter springform pan and line it so that the contents cannot leak out.
2. Take enough baking paper so that it extends well beyond the edges of the pan.
3. Trim the corners to give it a rounded shape and crumple it with your hands into a ball.
4. Wet the ball of paper under running water and then squeeze it out.
5. Fit the paper into the pan, lining the bottom and sides so that it extends above the edges.

Preparing the mixture

Do not incorporate air into the mixture.

1. Preheat the oven to 210 °C, with top and bottom heat and no fan, for a minimum of 45 minutes before baking.
2. In a large bowl, mix and beat the cheeses until you obtain a smooth, lump-free cream, beating gently so as not to incorporate air.
3. Add the sugar and mix for 2–3 minutes.
4. Incorporate the eggs one at a time, without adding the next until the previous one has been fully incorporated.
5. Add the cornstarch and stir well until incorporated.
6. Add the heavy cream and vanilla flavoring, and stir until fully incorporated.
7. Fill the pan without reaching the edges, leaving room for the cake to rise.

Baking and cooling

1. Lower the oven to 200 °C and bake the cake on the middle rack for 50 minutes.
2. After 50 minutes, turn off the oven, open the door slightly, and leave the cake in the oven for 5 hours, until lukewarm.
3. When removed from the oven, the cake will have a flan-like consistency and will wobble when shaken.
4. Allow it to finish cooling without unmolding it.
5. Once at room temperature, the cake can be eaten.
6. If you made it to eat the following day, refrigerate it without unmolding and cover it with plastic wrap directly touching the batter.