La Viña–Style Cheesecake

americastestkitchen.com

DonnaClaire

subheading: GATHER YOUR INGREDIENTS:

7 large eggs, room temperature

2 cups (14 ounces) sugar

2¼ pounds (36 ounces) cream cheese, room temperature

1 cup heavy cream, room temperature

¼ cup (1¼ ounces) all-purpose flour

subheading: KEY EQUIPMENT:

The Best Food Processors

The Best Dry Measuring Cups

Springform Pans

subheading: BEFORE YOU BEGIN:

If you don't have a 14-cup food processor, you can use a large, deep bowl and an immersion blender. Do not use cream cheese spread, whipped or low-fat cream cheese, or neufchatel. To ensure that the cheesecake cooks properly within the given time frame, be sure all ingredients are at room temperature (65 to 70 degrees). Use an oven thermometer to be sure your oven is reading 425 degrees before baking. To avoid overcooking, we strongly recommend using a thermometer in step 3 to confirm when the center of the cheesecake reaches 155 degrees. Serve with Basque Cider Salted Caramel Sauce, if desired. If you don't have a 14-cup food processor, you can use a large, deep bowl and an immersion blender. Do not use cream cheese spread, whipped or low-fat cream cheese, or neufchatel. To ensure that the cheesecake cooks properly within the given time frame, be sure all ingredients are at room temperature (65 to 70 degrees). Use an oven thermometer to be sure your oven is reading 425 degrees before baking. To avoid overcooking, we strongly recommend using a thermometer in step 3 to confirm when the center of the cheesecake reaches 155 degrees. Serve with Basque Cider Salted Caramel Sauce, if desired.

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