This is the anti-cheesecake, and it’s all alexandrabeggs has ever wanted.
. Like everyone else who visits La Viña, Molly came home and Googled the recipe. She had to recreate it. She had to eat it again and again.
“It’s the anti-cheesecake!” She told me, frantically pulling up Google images to show me bad tourist photos taken inside thecheesecake factory: La Viña. The stacks of cheesecakes reminded me of cheese caves, though the cheesecakes probably smell 1000x better than aging cheddar. When Molly sought to develop a recipe based on La Viña’s, she made a few tweaks. A little more flour to help the cake set fully in the center, some vanilla and salt for flavor, decreased sugar.
I made it this weekend, and it was the least stressful cheesecake I’d ever baked. The batter was thin and liquidy: 4 blocks of Philadelphia’s finest, six eggs, sugar/salt/vanilla, and a ton of heavy cream. It turns out mine was especially liquidy because I forgot the flour and had to take it out of the oven after 8 minutes, whisk in the ⅓ cup of flour right there in the springform pan, and put it back in the 400 degree inferno. Everything was FINE.
And most important, you serve it with sherry, the best dessert beverage, according to me. The sweet, raisin-y fortified wine takes you back to Spain , and its subtle creaminess falls into line with that creamy, light cheesecake. Also: you eat the cake at room temperature so it melts in your mouth, a different experience from that icebox-chilled cheesecake you’ve known before.
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