Tarta de Queso "La Viña"

50 mins
Serves 1
https://cuinant.blogspot.com/2015/05/tarta-de-queso-crema-la-vina.html?m=1

Directions

  1. 1Line the mold with parchment paper.
  2. 2Line the mold with parchment paper.
  3. 3Line the mold with parchment paper.
  4. 4Preheat the oven to 200º.
  5. 5Preheat the oven to 200º.
  6. 6Preheat the oven to 200º.
  7. 7In a bowl, beat the eggs, add the sugar, and continue beating.
  8. 8In a bowl, beat the eggs, add the sugar, and continue beating.
  9. 9In a bowl, beat the eggs, add the sugar, and continue beating.
  10. 10Add the cheese and beat until integrated.
  11. 11Add the cheese and beat until integrated.
  12. 12Add the cheese and beat until integrated.
  13. 13Add the whipped cream and sifted flour, and beat a few more seconds.
  14. 14Add the whipped cream and sifted flour, and beat a few more seconds.
  15. 15Add the whipped cream and sifted flour, and beat a few more seconds.
  16. 16Pour into the mold.
  17. 17Pour into the mold.
  18. 18Pour into the mold.
  19. 19Bake for 15 minutes at 200º, then lower the temperature to 180º and bake for 35-40 minutes more.
  20. 20Bake for 15 minutes at 200º, then lower the temperature to 180º and bake for 35-40 minutes more.
  21. 21Bake for 15 minutes at 200º, then lower the temperature to 180º and bake for 35-40 minutes more.
  22. 22Let cool in the oven with a crack open.
  23. 23Let cool in the oven with a crack open.
  24. 24Let cool in the oven with a crack open.
  25. 25Refrigerate once completely cool
  26. 26Refrigerate once completely cool
  27. 27Refrigerate once completely cool

Ingredients

  • 1000 gr queso crema Philadelfia
  • 1000 gr queso crema Philadelfia
  • 1000 gr queso crema Philadelfia
  • 7 huevos tam L
  • 7 huevos tam L
  • 7 huevos tam L
  • 500 ml nata de montar
  • 500 ml nata de montar
  • 500 ml nata de montar
  • 350 gr azúcar
  • 350 gr azúcar
  • 350 gr azúcar
  • 30 gr harina
  • 30 gr harina
  • 30 gr harina

Equipment

ovenmixing bowl26-28cm or 20cm diameter baking panparchment paper

Tips

  • All ingredients should be at room temperature for better integration.
  • For a better fit, wet the parchment paper and wring it out; it will soften and adhere to the mold.
  • Baking time and temperature are approximate; each oven is different.
  • The cake will puff up significantly and will lower as it cools; this is normal.
  • Let it cool in the oven with a crack open to avoid a sudden temperature change.
  • Refrigerate completely before serving.
  • For a smaller version, use approximately half the ingredients for a 20cm diameter mold.
  • Serve with macerated strawberries with sugar and vinegar, or a rich strawberry sauce