The perfect example of how you don’t need to use a lot of ingredients to make a delicious dessert. Smooth, creamy and originally from the La Viña restaurant in San Sebastián, it’s a very easy recipe that you can prepare at home. You know perfectly well: there’s always room in your stomach for this cheesecake.
Productos con los que prepararla
Ingredients
- 430 g of cream cheese
- 3 large eggs
- 220 ml of cream or heavy cream
- 170 g of sugar
- 10 g of flour
- 18 cm mould or 18 cm air fryer bowl
Instructions
- Preheat the fryer for 5 minutes at 200°C.
- Meanwhile, put all the ingredients in a bowl: cream cheese, cream, eggs and white sugar, all at room temperature.
- Mix all the ingredients together very well with a whisk.
- Line the inside of the mould with parchment paper or, if you don’t have a mould, put the paper directly in the frying bowl.
- Pour the mixture into the mould and tap it a few times to release any bubbles.
- Cover the surface with aluminium foil, make some holes in it and put the mould in the air fryer.
- Set the fryer to 170°C for 45 minutes. After this, remove the foil and cook at 200°C for a further 8 minutes to finish cooking the cheesecake.
- Leave the cake to rest with the lid slightly open for 15 minutes, then refrigerate for at least 6 hours. Unmould the cake before serving.