This year will definitely will go on record as one of the most difficult humanity has ever faced in recent memory.
The recipe I´m sharing is not similar to other cheesecake recipes I have shared before. Here you can check some along with the last one that I shared in the past. These were great in their own right.
This recipe was developed almost 30 years ago by Chef Santiago Rivera of La Viña restaurant in San Sebastian in the Basque region of Spain.
After testing many cheesecake recipes, he created his own unique take on this ever so popular dessert. The result was an immediate hit and his version is considered by many to be one of the best in Spain and perhaps in the world. I´m sure you must have seen it all over the internet, and the best part is how easy it´s to make! Trust me, give it a try and you won´t be disappointed.
I have adapted the recipe to my liking, I had to cut down the amount of sugar, used in the original one, and added the enticing flavors of vanilla and lemon zest, but you can add any other aroma you fancy.
- 570g cream cheese at room temperature
- 4 large eggs
- 285 heavy cream (35%)
- 150 g white sugar
- 9 g corn starch or flour
- a pinch of salt
- seeds of half a vanilla pod
- 1 teaspoon of lemon zest.