As soon as I ate this cheesecake, I knew my mission: get the recipe! Now that I’ve done so, my life is pretty much complete. (I use a Thermomix in this video but if you don’t have one, bliss is still possible using a mixer.)
I first ate a slice of this cloud of joy while shooting a video in San Sebastian, in the Spanish Basque country. We stopped by La Viña, a famous pintxos (snack) bar which has lots of great food but is most famous for its cheesecake. Read more about my first bite of this life-changing cake and the tricky (and hilarious) story of getting the recipe!
The cake is more like a set custard. It is incredibly jiggly and wobbly when first cooked then it firms up a little as it cools and dries, settling to a more traditional baked cheesecake consistency.
Don’t be frightened by the dark exterior – that caramelised edge has just the right touch of bitterness to take the edge off the creamy interior.
If you’re making this in a TM31 you’ll need to reduce the quantities a little – check the recipe below. Don’t worry, your cake will be just as delicious.
See Tips for gluten-free, lactose-free and LCHF ideas!
Time: 1 hour 15 minutes