This Spanish cheesecake is inspired by the famous ‘tarta de queso’ from the La Vina restaurant in Donostia-San Sebastian. Its defining feature is the burnt top and barely-set centre. Perfect for making in the AGA as it bakes at a higher temperature than a baked New York cheesecake. Serves 8 - 12. Catch up on our Facebook Live on Mediterranean Cooking with AGA Demonstrator Naomi Hansell.
A 20cm springform tin, lined with 2 layers of greaseproof paper, left overhanging the edge
600g cream cheese, at room temperature
225g sugar (caster or granulated)
A pinch of salt
300g double cream
A tsp vanilla extract
40g plain flour, sieved
1. Put the cream cheese in a mixer and mix until smooth. Scrape down the sides, add the sugar and mix again for a few minutes until smooth
2. Add the eggs one by one and mix until fully incorporated. Add a pinch of salt then pour in the cream with the mixer running then finally a teaspoon of vanilla extract. Finally fold in 40g of sieved plain flour. Pour the cheesecake mixture into the prepared tin and bake.
3. To bake in the AGA, cook in the AGA baking oven on the third set of runners for 90 mins-2 hrs. Alternatively, bake in the AGA roasting oven, on the grid shelf on the floor with the cold plain shelf above for 90 minutes to 2 hours.
4. When the cheesecake is cooked, it should still have a jiggle but be well browned on top. It will have risen above the tin during cooking but will sink as it cools. Cool for an hour at room temperature then at least an hour or preferably overnight in the fridge.
5. Dust with icing sugar and serve in slices either chilled or at room temperature.
Suitable for freezing, either in slices or as a whole cheesecake. Defrost in the fridge overnight or at room temperature or several hours.