La Vina is a traditional wood-clad bar which has been in the same family since it opened in 1959. Whilst it’s known for its excellent seafood pinxtos, its main claim to fame is its tarta de queso (cheesecake). This is their recipe with a little addition of my own.
Ingredients
Cheesecake
- 600 g cream cheese
- 4 eggs
- 275 g caster sugar
- 300 ml double thick cream
- 1 tbs plain flour
Sherry Caramel Oranges
- 200 g caster sugar
- 125 ml sherry
- 2 oranges
Method
1. Preheat the oven to 200°C. Grease and line the base and sides of a 23cm springform cake pan with baking paper, so the paper comes 2cm above the rim of the pan.
2. Beat the cream cheese using electric beaters until smooth and creamy. Add the eggs, 1 at a time, beating well after each addition. Gradually beat in the sugar, then the cream, then add the flour and beat until smooth.
3. Pour the cheesecake batter into the prepared pan and tap the pan gently on a flat surface to remove any air bubbles.
4. Bake for 50 minutes or until the top is dark brown, and cake is set but with a slight wobble in the centre and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely before removing from the pan.
Serve with caramelised oranges and vanilla bean ice-cream
Sherry Caramel Oranges
1. Place the caster sugar in a saucepan over a medium heat to dissolve the sugar until dark amber in colour, but be careful not to burn
2. Slowly add the sherry, again be careful as it will sizzle
3. Peel and segment the oranges and place carefully into the pan to coat. Turn off the heat and add more sherry if needed.
4. To serve, drizzle over the cheesecake
