Tarta de queso de burgos arguiñano

Tarta de queso de burgos arguiñano

San sebastian cheesecake

The quantities we have used are for a mold of 18, and for about 5, 6 servings. The quantities for a mold of 22 (which is the one used by the restaurant) and for about 8, 10 servings would be as follows:

If you are not going to eat it during the day, it is best to keep it in the refrigerator, but when you are going to eat it, it should be taken out of the refrigerator 2 hours in advance so that it is at room temperature and all its flavor can be appreciated. Also fresh at home they liked it a lot.

Spanish cheesecake

If we open the drawer of irresistible dessert recipes, cheesecake is at the top of the list. It is sweet, it is creamy, it can have a salty and slightly toasted touch and it is, besides being very tasty, easy to prepare.

We line an 18-20 cm mold with high walls (this is important because the cake grows in the oven and prevents it from sliding out) and a removable base with slightly moistened greaseproof paper, leaving it protruding from the sides, and preheat the oven to 210ºC, with heat up and down.

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Cream cheeses with little flavor but a lot of creaminess such as Philadelphia type, but also quark cheeses, cottage cheese, ricotta or white cheeses, Burgos style, are the foundation on which to build any cheesecake.

We use them because they provide the desired structure, create almost no lumps and do not saturate the palate by being too intense. Obviously, we could make a cake or cheesecake with whatever we wanted, but in addition to being very powerful – imagine making a cake with only Idiázabal, for example – they would be difficult to work with because of their texture, less liquid and harder, making them almost impractical. In the same way, and so as not to overload yourself, it is a good idea to have a stick blender or a dough mixer at hand, which will facilitate your baking tasks of any kind.

La viña cheesecake

If we open the drawer of irresistible dessert recipes, cheesecake is at the top of the list. It is sweet, it is creamy, it can have a salty and slightly toasted touch and it is, besides being very tasty, easy to prepare.

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We line an 18-20 cm mold with high walls (this is important because the cake grows in the oven and prevents it from sliding out) and a removable base with slightly moistened greaseproof paper, leaving it protruding from the sides, and preheat the oven to 210ºC, with heat up and down.

Cream cheeses with little flavor but a lot of creaminess such as Philadelphia type, but also quark cheeses, cottage cheese, ricotta or white cheeses, Burgos style, are the foundation on which to build any cheesecake.

We use them because they provide the desired structure, create almost no lumps and do not saturate the palate by being too intense. Obviously, we could make a cake or cheesecake with whatever we wanted, but in addition to being very powerful – imagine making a cake with only Idiázabal, for example – they would be difficult to work with because of their texture, less liquid and harder, making them almost impractical. In the same way, and so as not to overload yourself, it is a good idea to have a stick blender or a dough mixer at hand, which will facilitate your baking tasks of any kind.

Eva arguiñanospanish chef

It reminds me more of a homemade cheesecake, this one that I present to you today is just as quick. And as I said in the title, it’s the easiest, since all we need to do is beat it and then let the oven work for us.

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Its origin is uncertain but it dates back to Roman times, almost with the popularization of cheese.  In Italy it is usually prepared with ricotta cheese, the Greeks with feta cheese or farmhouse cheeses and the Germans with quark cheese and cottage cheese. The French preferred to give it a lighter consistency and used Neufchatel cheese.

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