Tarta de queso de burgos arguiñano

Tarta de queso de burgos arguiñano

cocina-y-gastronomia

Basque cheesecake

If we open the drawer of irresistible dessert recipes, cheesecake is at the top of the list. It is sweet, it is creamy, it can have a salty and slightly toasted touch and it is, besides being very tasty, easy to prepare.
We line an 18-20 cm mold with high walls (this is important because the cake grows in the oven and prevents it from sliding out) and a removable base with slightly moistened greaseproof paper, leaving it protruding from the sides, and preheat the oven to 210ºC, with heat up and down.
Cream cheeses with little flavor but a lot of creaminess such as Philadelphia type, but also quark cheeses, cottage cheese, ricotta or white cheeses, Burgos style, are the foundation on which to build any cheesecake.
We use them because they provide the desired structure, create almost no lumps and do not saturate the palate by being too intense. Obviously, we could make a cake or cheesecake with whatever we wanted but, in addition to being very powerful – imagine making a cake with only Idiázabal, for example – they would be difficult to work with because of their texture, less liquid and harder, making them almost impractical. In the same way, and so as not to overload yourself, it is a good idea to have a stick blender or a dough mixer at hand, which will facilitate your baking tasks of any kind.

Philadelphia cheesecake recipe

If we open the drawer of irresistible dessert recipes, cheesecake occupies a priority place in them. It is sweet, it is creamy, it can have a salty and slightly toasted touch and it is, besides being very tasty, easy to prepare.
We line an 18-20 cm mold with high walls (this is important because the cake grows in the oven and prevents it from sliding out) and a removable base with slightly moistened greaseproof paper, leaving it protruding from the sides, and preheat the oven to 210ºC, with heat up and down.
Cream cheeses with little flavor but a lot of creaminess such as Philadelphia type, but also quark cheeses, cottage cheese, ricotta or white cheeses, Burgos style, are the foundation on which to build any cheesecake.
We use them because they provide the desired structure, create almost no lumps and do not saturate the palate by being too intense. Obviously, we could make a cake or cheesecake with whatever we wanted but, in addition to being very powerful – imagine making a cake with only Idiázabal, for example – they would be difficult to work with because of their texture, less liquid and harder, making them almost impractical. In the same way, and so as not to overload yourself, it is a good idea to have a stick blender or a dough mixer at hand, which will facilitate your baking tasks of any kind.

Eva arguiñano’s mascarpone cheesecake

Her tart, in particular, uses five ingredients, and although the recipe is within everyone’s reach, the secret lies in its preparation. “It is always influenced by the cook’s point of view or the oven -responsible for the creaminess that characterizes it. We can’t expect the recipe to always turn out the same, it’s utopia,” Rivera assures.
The whole cake costs 45€ (8-10 people) and half a cake, 25€ (4-5 people). The passions raised by this dessert have traveled to many corners of the world, “in Turkey the cake is very popular. We got news that in Istanbul and the rest of the country they imitate the cake and from Japan they have even brought us the cake so that we could try it and give our verdict. They have also called us from Korea and there is even an Arab sheikh in Dubai who has shown his interest,” Rivera confesses.
The networks are also witness of the lovers that have come out to the dish, under the hashtag #SanSebastiancheesecake, as the dessert has been nicknamed, numerous people and establishments have emulated the cake. In Istanbul, this pastry shop has adopted the cake and made it its signature dish. Its Instagram account is a continuous tribute to it.

Philadelphia cheesecake

Alone or with cranberry sauce is an easy and famous baked cheesecake. A dessert with roots in the Big Apple that has become one of the favorite desserts of Americans and half the world.
This American classic has the creamy, smooth consistency of the cheese, the crunch of the cracker and the sweet contrast of berries. A perfect ending to any meal. In the blog you can find from Apple pie, the classic cheesecake, brownie, pancakes or pancakes, donuts, banana bread … Names that surely come to mind when you think of a tasty dessert.
Cheesecake is perhaps one of the most common dessert recipes with cheese and, perhaps, one of the oldest in the world.  Although the original recipe is with cream cheese, there are many variants that use cottage cheese and lemon to give it more texture and flavor. While others use eggs and egg yolk to give it more consistency.
The base is usually cookie or shortcrust pastry, and as for the topping we have the classic with blueberry jam, strawberry or raspberry jam, chocolate or even without topping. The one I present today will not disappoint you, you just have to follow the recipe step by step as I explain and respecting the ingredients. Not even the crumbs will be left.